Best 5 Redneck Mac N Cheese Casserole Recipes

REDNECK CASSEROLE

Steps:

• Set your oven to 450.
• Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.
• Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.
• Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.
• Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.
• Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

ULTIMATE MAC 'N' CHEESE CASSEROLE FOR TWO

Steps:

• Preheat the oven to 375 degrees F and lightly spray a 2-quart oven-safe casserole dish with nonstick cooking spray. Set aside.
• Bring a large pot of water to a boil and cook the pasta until al dente, following the directions on the pasta package. (You'll want it to still have a bite to it because it will finish cooking in the oven.) Drain well.
• Meanwhile, in a large skillet, melt the butter over medium-high heat. Whisk in the flour and cook, whisking vigorously, 1 to 2 minutes. Continue to whisk as you add the milk, then let the mixture gently come to a simmer and thicken, about 5 minutes.
• Add the Cheddar and gruyere and stir together with a spatula until all the cheese has melted. Add salt and pepper to taste. Remove the skillet from the heat.
• Add the pasta to the cheese sauce and gently toss until everything is covered. Sprinkle half the bacon into the skillet and toss to incorporate. Pour the pasta mixture into the prepared casserole dish. Top with the remainder of the bacon, then bake, uncovered, until the mixture is bubbly and the pasta is cooked through, 30 minutes. Remove from the oven and let sit for 10 minutes before serving.

BAKED TOMATO MAC N CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a baking dish.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain, return macaroni to pot, and stir tomatoes into the macaroni. Cook over medium heat until the macaroni absorbs some of the liquid from the tomatoes, about 4 minutes. Remove from heat.
• Melt butter in a large saucepan over medium-high heat. Stir flour into melted butter and cook until bubbly, 1 to 2 minutes. Slowly stream half-and-half and chicken broth into the butter mixture while stirring. Bring the mixture to a boil and continue to cook while stirring continually until thickened and bubbly, 2 to 3 minutes.
• Remove saucepan from heat. Melt mild Cheddar cheese and sharp Cheddar cheese into the butter mixture one handful at a time, stirring to incorporate each addition before adding the next. Season the cheese mixture with pepper and pour over the macaroni; stir to coat pasta evenly. Transfer the mixture to the prepared baking dish and top with crushed crackers.
• Bake in preheated oven until crust is golden brown and the liquid is bubbling, 15 to 20 minutes. Cool 10 minutes before serving.

MACARONI AND CHEESE CASSEROLE

Steps:

• In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.

REDNECK CASSEROLE (AKA COMFORT CASSEROLE)

Steps:

• In a large saucepan, cook pasta according to package directions.
• In a medium sized skillet over medium heat add oil when oil is hot, add Spam, carrots and onion. Stir until Spam is brown and onion and carrots are softened, about 10 to 15 minutes.
• Remove from heat, in same skillet add pasta and peas mix well. In a lightly sprayed 8 by 11 inch dish, add pasta and Spam mixture. In a medium saucepan over medium heat add milk, Velveeta and flour. With wire whisk, whisk until smooth and slightly thickened. Pour over the pasta and Spam mixture, salt and pepper to taste then mix well. Evenly sprinkle shredded cheese over the top bake at 350­° until top is golden brown, about 25 to 30 minutes.