Best 4 Mums Macaroni Casserole Recipes

Mums macaroni casserole is a classic dish that has been enjoyed by families for generations. It is a heartwarming and comforting dish that is perfect for a weeknight meal or a special occasion. The combination of macaroni, cheese, and a crispy breadcrumb topping is sure to please everyone at the table. If you are looking for a delicious and easy-to-make casserole, then mums macaroni casserole is the perfect recipe for you.

Here are our top 4 tried and tested recipes!

CASSEROLE SUPREME (HAMBURGER MACARONI CASSEROLE)

Casserole Supreme (hamburger macaroni casserole) image

Recipe slightly adapted from the Better Homes & Gardens Casserole Cookbook published by Meredith in 1968. Double it to feed a crowd. This casserole also freezes very well.

Provided by Better Homes & Gardens

Time 40m

Number Of Ingredients 10

Ingredients

1 pound ground beef (80/20 is perfect for this)
1-2 Tablespoons olive oil if necessary, (depends on how fatty your meat is)
1 small-to-medium onion,diced (about 3/4 cup)
3 cloves minced garlic
kosher salt and freshly ground black pepper, to taste
3/4 teaspoon Italian seasoning blend of your choice
1 28 oz can whole tomatoes and their juice
3 oz softened cream cheese, (eyeballing it is fine)
1/2-3/4 cup sour cream, (ditto--a huge serving spoonful will do nicely)
1 pound pasta short pasta of your choice, cooked to al dente (elbows, shells, penne, fusilli, rigatoni, wagon wheels, radiatore, cavatappi, etc)

Steps:

Place the ground beef in a heavy skillet to brown, breaking it up with a spatula. If the meat is on the lean side, add a tablespoon or two of olive oil to the pan.
Once the meat is about halfway done (some will be browned and some still pink or red), add the onion and garlic.
Season liberally with salt and pepper.
Cook until onions and garlic are softened and meat is completely cooked.
Add the tomatoes and softened cream cheese
Stir around so the cream cheese melts evenly into the tomatoes.
Let simmer for about ten minutes or so.
With the heat on low, stir in the sour cream.
Taste and adjust the seasonings.
Fold the sauce into your freshly drained pasta.
Serve as-is or spoon into individual ramekins or a big old casserole.
Bake at 350F until the pasta on top has a bit of crunch to it and the casserole is bubbling all around the sides.
Let sit for ten minutes before serving.
Enjoy!

Nutrition Facts : Calories 556 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 29 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 204 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

MOM'S BEST MACARONI SALAD

Mom's Best Macaroni Salad image

This is, by far, the best macaroni salad I've ever put into my mouth. It has a perfect blend of sweetness and tartness, and it is so pretty with all of the multi-colored veggies. Be ready for this to disappear before you put it on the table! I have six children, and it is all I can do to keep them from nibbling on it while I'm mixing it up!

Provided by Renee Chase

Categories Salad Pasta Salad Macaroni Salad Recipes

Time 30m

Yield 16

Number Of Ingredients 11

Ingredients

16 ounces uncooked elbow macaroni
4 carrots, shredded
1 large red onion, chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped
1 cup chopped celery
2 cups mayonnaise
1 (14 ounce) can sweetened condensed milk
½ cup white sugar
½ cup white vinegar
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Rinse under cold water, and drain.
In a large bowl, stir together the carrots, red onion, green pepper, red pepper and celery. Mix in the mayonnaise, condensed milk, sugar, vinegar, salt and pepper. Add the macaroni, toss gently, cover and refrigerate for at least 8 hours. I usually make this a day ahead of time, and stir it occasionally to blend the flavors. The macaroni will absorb some of the liquid.

Nutrition Facts : Calories 424.2 calories, Carbohydrate 45 g, Cholesterol 18.8 mg, Fat 24.7 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 4.8 g, Sodium 205.4 mg, Sugar 21.7 g

MOM'S MACARONI AND CHEESE

Mom's Macaroni and Cheese image

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories Dinner Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs

Steps:

Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 309 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

MUM'S MONDAY MACARONI

Mum's Monday Macaroni image

Make and share this Mum's Monday Macaroni recipe from Food.com.

Provided by Northern_Reflectionz

Categories Low Protein

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1/2 cup chopped onion
1 1/2 cups uncooked elbow macaroni
1 (19 ounce) can tomatoes
1 cup water
1 teaspoon salt
1/4 teaspoon pepper
buttered breadcrumbs (optional)

Steps:

Heat butter, saute onions until transparent.
Place in 2 quart casserole.
Add remaining ingredients.
Stir well, breaking the tomatoes into small pieces.
Bake at 350F for 65 mins or til macaroni is tender.
Top with buttered crumbs during last 10 mins of baking if desired.
Excellent meal with sausages and a salad.

Tips:

Choose the Right Pasta: The best pasta for macaroni casserole is one that holds its shape well and doesn't get mushy. Elbow macaroni is a classic choice, but you can also use penne, shells, or rotini.
Cook the Pasta Al Dente: Cook the pasta according to the package directions, but be sure to remove it from the heat a minute or two before it's fully cooked. This will prevent it from becoming too soft in the casserole.
Use a Creamy Sauce: A creamy sauce is essential for a rich and flavorful macaroni casserole. You can use a simple white sauce made with milk and butter, or you can add cheese, vegetables, or meat to create a more complex sauce.
Layer the Casserole Properly: When assembling the casserole, start with a layer of pasta, then a layer of sauce, and then a layer of cheese. Repeat these layers until you've used up all of the ingredients.
Bake the Casserole Until Golden Brown: Bake the casserole at 350 degrees Fahrenheit for 20-30 minutes, or until the top is golden brown and bubbly. Let the casserole cool for a few minutes before serving.

Conclusion:

Macaroni casserole is a classic comfort food that's perfect for a weeknight meal. It's easy to make and can be customized to your liking. With a few simple tips, you can make a macaroni casserole that's sure to be a hit with your family and friends.