Test Kitchen Approved

“My husband declared this his new favorite dinner and we have now had it 3 weeks in a row! Last time I added some diced jalapeños for a hit of heat and we loved it even more. I also used a rotisserie chicken to save me a little time this last time I made it and it was just as delicious, but even easier!” — Victoria, home cook with a love for comfort food.

Learn more about our Test Kitchen ➔

Some of my other family friendly casseroles that feed a crowd include loaded potato and meatloaf casserole, southern chicken and biscuits, and my favorite creamy chicken and dumplings casserole!

• Boil: Use a stock pot to boil the chicken and pasta. Cook the chicken for about 15 to 20 minutes and then remove to shred. Immediately add pasta to the same pan of water, adding more water if needed. Cook the spaghetti while you shred the chicken.
• Drain: Use a strainer to drain pasta. Reserve a cup of the pasta water for later.
• Combine: Add the chicken, pasta water, veggies, soups, bacon, and about a cup and a half of the cheese to a bowl. Toss to combine. Season to taste and add the mixture to a prepared casserole dish.

• Bake: Top your casserole with the remaining cheese. Cover with foil and bake for 25 minutes at 350°F. Remove foil, return to oven, and bake for another 10 minutes until cheese is golden brown and bubbly.
• Serve: Allow casserole to rest for about 5 minutes to cool off and set up, then dig in!

Print

Cheesy Chicken Spaghetti Casserole Recipe

This Cheesy Chicken Spaghetti recipe is loaded with tender chicken, pasta, and bacon in a creamy cheese sauce! It's the ultimate comfort food!

Course Casseroles, Dinner Ideas, Pasta & Pizza

Cuisine American

Keyword cheesy chicken spaghetti, chicken spaghetti, chicken spaghetti casserole, chicken spaghetti recipe

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 746kcal

Author Jessica – The Novice Chef

Ingredients

• 1.5 lbs boneless, skinless chicken any combo
• 2 teaspoons salt
• 1 lb thin spaghetti broken into thirds
• 1 large sweet yellow onion finely chopped
• 1 cup finely chopped red bell pepper
• ½ cup finely chopped green bell pepper
• 1 (10.5 oz) can cream of chicken
• 1 (10.5 oz) can cream of mushroom soup
• 2 cups shredded cheddar cheese divided
• 6 slices bacon cooked and crumbled, optional
• black pepper to taste
• cajun seasoning or seasoned salt

Instructions

• Preheat oven to 350°F. Spray a 9×13 casserole with non-stick spray. Set aside.
• In a stock pot, add chicken and salt. Cover with water and bring to a boil. Boil until chicken is cooked through, about 15 to 20 minutes.
• Remove chicken from pot (do not throw out the water it was cooked it) and shred. Set aside.
• Add additional water to the pot (enough to boil the spaghetti in) and bring to a boil. Add spaghetti and cook until al dente, about 7 minutes.
• Drain spaghetti, but retain 1 cup of the liquid the spaghetti was cooked in.
• In a large bowl, stir together the cooked spaghetti, the 1 cup of liquid the noodles were cooked in, the cooked and shredded chicken, onion, red bell pepper, green bell pepper, cream of chicken, cream of mushroom, 1.5 cups of the cheddar cheese and bacon. Stir well to combine. (I find it easiest to use big tongs to do this!)
• Add seasoning to taste, then pour it into prepared 9×13 casserole dish. Top with remaining cheddar cheese.
• Cover with foil and bake for 25 minutes, remove the foil and let cook an additional 10 minutes. Serve hot!

Video

Notes

How to Store: Place any leftovers in an airtight container and store for up to 3 days.

How to Reheat: For individual portions, the microwave is a great option. Stir halfway through to ensure even heating. For multiple servings, use the oven. Reheat in a covered, oven safe container at 350°F for about 20 minutes.

How to Freeze: To freeze larger portions for later, use a foil pans and cover tightly with aluminum foil. Freeze for up to 3 months. When ready to bake, put the pan directly from the freezer to the oven and cook for 50 minutes. Remove the foil and cook another 10 minutes.

Nutrition

Serving: 1 serving | Calories: 746kcal | Carbohydrates: 68g | Protein: 50g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 2005mg | Potassium: 849mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1334IU | Vitamin C: 45mg | Calcium: 306mg | Iron: 3mg

The post Cheesy Chicken Spaghetti Casserole appeared first on The Novice Chef.

How to Make Mexican Spaghetti

It’s just like making your favorite tomato pasta but with a smoky Tex-Mex twist. Below is a quick overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

• Spaghetti: Boil the pasta, drain and set aside.
• Bacon: Cook the bacon in a skillet, until crispy. Set it aside, keeping the grease in the skillet.
• Brown: Add the ground beef, onions, and garlic to the skillet. Cook everything, breaking apart the meat as it cooks, until the beef is well browned.
• Season: Stir in the beans, tomato sauce, Rotel, chili powder, cumin, and oregano. Add half of both cheeses and mix well.

• Assemble: Add the cooked spaghetti and toss to combine. Top with the remaining cheese.
• Bake: Transfer skillet to the oven and bake until the cheese is melty. Let rest for 5 minutes, serve and enjoy!

Print

Mexican Spaghetti

This tomatoey Mexican spaghetti recipe with tender beans, onions, and jalapeños is topped with melty cheddar for an easy Tex-Mex dinner.

Course Dinner Ideas, Lunch

Cuisine Tex-Mex

Keyword cowboy spaghetti, Mexican spaghetti, mexican spaghetti recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 824kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (16 oz) package spaghetti
• 6 slices bacon chopped
• 1.5 pounds lean ground beef
• 1 large onion chopped
• 1 tablespoon minced garlic
• 1 (15 oz) can pinto beans rinsed and drained
• 1 (14 oz) can tomato sauce
• 1 (10 oz) can rotel
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon Mexican oregano
• 1 cup shredded cheddar cheese divided
• 1 cup shredded Pepper jack cheese divided Pickled jalapeños, to taste

Instructions

• Preheat the oven to 350°F.
• Cook the spaghetti according to the package directions. Drain (reserve 1 cup of pasta water) and rinse pasta with cool water to prevent sticking.
• While the noodles cook, in a large oven-proof skillet (or dutch oven), cook the bacon until crispy and set aside on a paper towel lined plate. If you have more than a tablespoon of bacon grease, remove the excess grease, if desired.
• Add the beef, onions and garlic and cook until the beef is no longer pink. Drain any excess grease.
• Stir in the beans, tomato sauce, rotel, chili powder, cumin, and oregano. Add half of the cheddar and half of the pepper jack cheese and stir into the meat.
• Toss the noodles into the beef mixture, adding a little of the reserved pasta water if needed. (I added about 1/2 cup. It helps to make it a bit saucier because the noodles soak up all the sauce.)
• Top with the remaining cheese. Bake for 15 to 20 minutes, until warmed through and cheese is melted. Let rest for 5 minutes then serve.

Video

Notes

Store: Store leftovers in an airtight container for up to 4 days.

Reheat: Microwave for 30 seconds at a time, stirring often, until warm. You can also heat it in a skillet over medium heat for 8 to 10 minutes, stirring occasionally.

Freeze: Store it in freezer-friendly containers in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 serving | Calories: 824kcal | Carbohydrates: 86g | Protein: 54g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 827mg | Potassium: 1344mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1493IU | Vitamin C: 12mg | Calcium: 389mg | Iron: 8mg

The post Mexican Spaghetti appeared first on The Novice Chef.

Why I Love This Mac and Cheese Casserole Recipe

This creamy homemade mac and cheese recipe is so superior we call it ‘million dollar mac and cheese’ around our house! It’s quite possibly the cheesiest mac and cheese I’ve ever had. My kids think it’s even better than the mac and cheese that’s shaped like cartoons, which is really a huge brag. It’s a staple on both holidays and weeknight dinners when we all need something extra comforting. Here’s why I’ll never stop dreaming about this homemade mac and cheese:

• So Cheesy: The lusciously creamy sauce is made with three different types of cheese: cheddar, Monterey Jack, and Gruyere cheese!
• Family Favorite: No one can resist homemade mac and cheese! It is the ultimate comfort food that is always a hit among both the kids and adults.
• Simple: Don’t be intimated, it’s easier than you think to make. Just whisk the sauce until smooth and melty, layer everything together, and bake until bubbly.
• Versatile: Add lobster, pulled pork, truffle oil, or crispy bacon etc. There are so many ways to add more flavor.

Key Ingredients

Cavatappi pasta and a crispy panko topping elevate this side dish to new heights. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Cavatappi Noodles: These look like swirly elbow macaroni noodles. You can use regular elbow macaroni if you prefer.
• All-Purpose Flour: Used to thicken the roux, which makes the very best homemade cheese sauce.
• Whole Milk: 2% works too, but you want the fat to create the best tasting sauce.
• Evaporated Milk: Heavy cream is a great swap if needed.
• Dijon Mustard: Don’t use American mustard because the flavor is very sharp and tangy. If you do not have dijon mustard, swap it for 1 teaspoon dried mustard.
• Cheddar Cheese: Go for extra-sharp or sharp cheddar cheese. White cheddar is also tasty!
• Monterey Jack Cheese: It can be substituted for Colby Jack or Pepper Jack.
• Gruyère Cheese: Feel free to replace it with Gouda or even more cheddar.
• Sour Cream: Ricotta cheese will also work.
• Breadcrumbs: Panko breadcrumbs will create the best crispy texture, but regular breadcrumbs work too.

How to Make Mac and Cheese Casserole

The two secrets to any homemade macaroni and cheese recipe are properly cooked pasta and a creamy, smooth sauce. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions. 

• Boil: Cook the pasta according to the package directions minus one minute. Drain, rinse with cool water to prevent sticking and set aside.
• Roux: Melt the butter in a large saucepan and mix in the flour to create a roux. Whisk in the milk and evaporated milk until smooth. Add the mustard and seasonings and simmer until thickened.
• Cheese: Stir in the cheddar and Monterey Jack cheeses, until melted and smooth. Fold in the cooked macaroni.

• Assemble: Pour half of the pasta mixture into the casserole dish. Sprinkle half of the Gruyere on top. Spread the sour cream on top. Add the remaining pasta and then sprinkle the remaining cheese over the top.
• Topping: Combine the panko breadcrumbs with melted butter in a small bowl. Spread over the top.
• Bake: Bake in preheated oven until hot and bubbly and the topping is a light golden brown.
• Serve: Remove from the oven and let it cool for 5 minutes. Serve and enjoy.

Chef’s Tips

• Freshly Shredded Cheese: While it is easier to grab already shredded cheese, pre-shredded cheese has anti-caking agents that act as a thickener. So if you use pre-shredded cheese, it will overly thicken your cheese sauce. I highly recommend shredding your own cheese!
• Don’t Over-Cook Pasta: Set a timer on your phone to remind yourself to remove the pasta as soon as it is al-dente. Over-cooking the noodles will lead to a mushy macaroni and cheese.
• One-Pot: Use a large dutch-oven, or a cast-iron skillet, to prepare this recipe so you can go from stove-to-oven and reduce clean-up.
• Make Ahead: Let the mac and cheese cool to room temperature once you transfer it to the casserole dish. Wrap it tightly with plastic wrap or foil and refrigerate for up to 24 hours. Let is set out at room temperature for 30 minutes before cooking. Then, top with breadcrumb mixture and bake as directed.

Variations To Try

• Leftover Cheeses: Shred all the leftover bits of melty cheese in your fridge and use them for this recipe. It’ll be a unique cheese mix!
• Truffle: Drizzle 1 to 2 tablespoons of truffle oil over the casserole for an impressive truffle mac and cheese. You can whip up a batch of roasted mushrooms, dice them and stir them into the pasta.
• Seafood: Elevate the dish by adding chunks of cooked buttery lobster, or crab meat, for a luxurious seafood twist.
• Smoked: If you want your mac and cheese to have a wonderful smoky flavor, swap the gruyere cheese for smoked gouda.
• Garlic: If you love garlic and want more garlic flavor, add 3 to 5 cloves minced garlic when you add the garlic powder.
• Bacon: You can add cooked and chopped bacon to the pasta, as a topping, or both!

What to Serve with Mac and Cheese Casserole

• Dinner: We love to serve this creamy side southern style with a scoop of slow cooker pulled pork on top. Add a side of parmesan roasted broccoli and it’s the perfect pairing!
• Holiday: This casserole is perfect alongside your thanksgiving turkey or crockpot ham! Add a green bean casserole, candied carrots and make-ahead mashed potatoes to complete the meal.
• Potluck: If you are looking for a few more sides for a potluck, this make-ahead broccoli salad or my best baked beans are both great.

Print

Million Dollar Mac and Cheese Casserole

This Million Dollar Mac and Cheese casserole recipe lives up to its' name with 3 kinds of cheese and a crispy, buttery panko topping. It’s so incredibly good, everyone will be going back for seconds!

Course Holidays, Side Dish, Side Dishes

Cuisine American

Keyword baked mac and cheese recipe, baked macaroni and cheese, best mac and cheese, homemade mac and cheese, mac and cheese casserole, macaroni and cheese recipe, million dollar mac and cheese, million dollar macaroni and cheese

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 636kcal

Author Jessica

Ingredients

• 1 lb cavatrappi noodles or elbow noodles
• ¼ cup unsalted butter room temperature
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 (12 oz) can evaporated milk
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 8 oz cheddar cheese freshly shredded (about 2 cups)
• 8 oz Monterey Jack cheese freshly shredded (about 2 cups)
• 8 oz Gruyère cheese freshly shredded (about 2 cups)
• 1 cup sour cream

Topping:

• ¾ cup seasoned panko bread crumbs
• 3 tablespoons unsalted butter melted

Instructions

• Heat the oven to 350°F and spray a 9×13 inch casserole dish with cooking spray. Set aside.
• Cook the pasta till al dente, according to the package directions, cooking for one minute less than the directions require. (The pasta will cook more in the oven, do not over cook it!) Drain pasta and rinse with cool water to prevent sticking.
• While the noodles cook, melt the butter in a large skillet. Stir in the flour and cook for 1 minute.
• Whisk in the milk and evaporated milk till smooth. Add the dijon mustard, garlic powder, onion powder, parsley and black pepper, stirring to combine. Bring to a simmer and cook until the sauce begins to thicken, about 3 minutes.
• Stir in the cheddar cheese and Monterey jack cheese, until melted and smooth. Fold in the noodles. (If your skillet isn’t big enough, you can do this in a large bowl.)
• Pour half the cheesy noodles into the prepared casserole dish. Then evenly top casserole with half the gruyere cheese. Spread all of the sour cream on top of the gruyere. Add the remaining noodles on top and sprinkle the remaining gruyere cheese over the top.
• Combine the panko breadcrumbs and melted butter together in a small bowl. Evenly spread over the cheese layer.
• Place in the oven and bake for 30 minutes, until hot and bubbly and the topping is golden brown. Let rest for 5 to 10 minutes to set up, then serve!

Notes

Store: Refrigerate leftovers it in an airtight container for up to 5 days. You can also cover the casserole dish with foil.

Reheat: Sprinkle a serving with 1/2 teaspoon milk and microwave in 30-second intervals, until warm. Or bake in the oven at 325°F, lightly covered with foil for 15 minutes, then uncovered for 5 minutes more.

Make Ahead: Let the mac and cheese cool to room temperature once you transfer it to the casserole dish. Wrap it tightly with plastic wrap or foil and refrigerate for up to 24 hours. Let is set out at room temperature for 30 minutes before cooking. Then, top with breadcrumb mixture and bake as directed.

Dijon Mustard: Don’t use American mustard because the flavor is very sharp and tangy. If you do not have dijon mustard, swap it for 1 teaspoon dried mustard.

Freshly Shredded Cheese: While it is easier to grab already shredded cheese, pre-shredded cheese has anti-caking agents that act as a thickener. So if you use pre-shredded cheese, it will overly thicken your cheese sauce. I highly recommend shredding your own cheese!

Don’t Over-Cook Pasta: Set a timer on your phone to remind yourself to remove the pasta as soon as it is al-dente. Over-cooking the noodles will lead to a mushy macaroni and cheese.

One-Pot: Use a large dutch-oven, or a cast-iron skillet, to prepare this recipe so you can go from stove-to-oven and reduce clean-up.

Nutrition

Serving: 1 serving | Calories: 636kcal | Carbohydrates: 19g | Protein: 30g | Fat: 50g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 710mg | Potassium: 400mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1511IU | Vitamin C: 1mg | Calcium: 968mg | Iron: 1mg

More of the Best Mac and Cheese Recipes

Mac and Cheese with Broccoli

Easy Homemade Mac and Cheese

Taco Mac and Cheese

Cauliflower Mac and Cheese

The post Million Dollar Mac and Cheese Casserole appeared first on The Novice Chef.

If you love comfort food dinners with added veggies, check out my mac and cheese with broccoli, this easy chicken broccoli alfredo bake or my colorful pasta primavera!

• Roast: Toss the cauliflower and mushrooms with olive oil and spread on a baking sheet. Bake for 30 minutes.
• Sauce: Sauté garlic and leeks in a pot until softened. Add the cheeses and milk. Stir until completely melted and smooth.
• Season: Stir in the sour cream, mustard, pepper, and salt. Set it aside.

• Combine: Toss the roasted veggies and sauce in a large bowl. Transfer to a greased casserole dish.
• Topping: Mix the melted butter, breadcrumbs, and parsley in a separate bowl and spread on top of the casserole dish.
• Bake: Bake until the breadcrumbs are golden. Remove it from the oven, serve, and enjoy!

What to Serve with Cauliflower Macaroni and Cheese

• Chicken: Chicken fried chicken would be a great comfort food pairing, or try this easy crockpot whole chicken!
• Beef: For a fancy dinner, try this red wine braised short ribs or for a little cuban personality, try this churrasco steak with mojo marinade.
• Seafood: This air fryer salmon is ready in 10 minutes and will pair perfectly with cheesy cauliflower.

Print

Cauliflower Mac and Cheese

This cauliflower mac and cheese recipe with a crispy panko topping is a step up from the regular version of this classic side dish. 

Course Side Dishes

Cuisine American

Keyword cauliflower mac and cheese, cauliflower mac and cheese recipe, cauliflower macaroni and cheese

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 470kcal

Author Jessica – The Novice Chef

Ingredients

• 8 cups cauliflower florets chopped into 1-inch pieces, about 2 heads cauliflower
• 1 cup cremini or portobello mushrooms diced
• 4 tablespoons oilve oil divided
• 2 large garlic cloves minced
• 1 large leek white & light green part only, finely sliced
• 8 oz shredded sharp cheddar
• 8 oz shredded white cheddar or a cheddar blend
• 5 oz shredded parmesan
• 1 cup whole milk
• ⅓ cup sour cream
• 2 teaspoons ground mustard
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon salt
• 2 tablespoons butter melted
• 1 cup panko bread crumbs
• 1 tablespoon minced parsley

Instructions

• Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper.
• Toss cauliflower, cremini mushrooms, and 3 tablespoons of olive oil together. Spread in an even layer on prepared baking sheet. Roast for 30 minutes, stirring half way through.
• In a large sauce pan over medium-high heat, add 1 tablespoon olive oil. Add garlic and let cook for 30 seconds. Add leeks, cooking until softened, about 10 minutes.
• Add all the shredded cheeses and milk to the sauce pan and stir, until cheese melts. Then add in the sour cream, ground mustard, pepper and salt. Set aside.
• Once cauliflower and mushrooms are roasted, remove from the oven and add to a large bowl. Add the cheese sauce mixture and fold to combine. Transfer mixture to a greased casserole dish. (11×7 or 9×13 will both work.)
• In a small bowl, combine the melted butter, bread crumbs and parsley. Sprinkle over the top of the mac and cheese.
• Bake for 12 to 15 minutes, just until the bread crumbs on top are lightly browned. Serve immediately!

Video

Notes

Storage: Once fully cooled, refrigerate it in an airtight container for up to 5 days.

Reheat: Sprinkle it with 1 teaspoon milk and microwave it for up to a minute. Or, pop it into the oven at 325°F for 15 minutes, until heated through.

Do it over low heat. Don’t increase the heat as you make the sauce thinking it will melt the cheese faster. Low heat is the only way to ensure a smooth sauce with no lumps.

Use a cheese mix. Don’t worry if you don’t have different kinds of cheddar at home. Any melty cheese mix or bits of leftover cheese will do the trick.

Add more toppings. Crumbled bacon, chopped chives, and even grilled sausages will add more flavor to each bite.

Add more veggies. Roasted bell peppers, grilled corn, peas, or broccoli florets can add more nutrients and flavor to the dish.

Cover it. If the top is browning too quickly, cover the baking dish with foil for the remainder of the baking time.

Nutrition

Serving: 1 serving | Calories: 470kcal | Carbohydrates: 12g | Protein: 23g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 972mg | Potassium: 239mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1089IU | Vitamin C: 8mg | Calcium: 686mg | Iron: 1mg

More of the Best Mac and Cheese Recipes

Mac and Cheese with Broccoli

Best Easy Baked Mac and Cheese

Cheeseburger Macaroni

Easy Homemade Mac and Cheese

The post Cauliflower Mac and Cheese appeared first on The Novice Chef.

Why You’ll Love This Sweet Potato Casserole Recipe

What makes this sweet potato casserole with marshmallows truly the best? Here are a few reasons why it’s on our holiday table every year…

• Easy and Quick: When we’re planning a holiday menu, we always gravitate to simple recipes whenever possible. And this best sweet potato casserole wins every time! It comes together in just a few easy steps with minimal effort.
• Make Ahead: Prepare this casserole a day in advance, pop it in the oven on Thanksgiving, and worry about something else on your busy day.
• Marshmallows: Need we say more? This perfectly spiced and sweetened sweet potato casserole comes topped with marshmallows that are melted and gooey with perfectly toasted tops. Absolute perfection!
• Irresistible Taste: Sweetened condensed milk adds the perfect amount sweetness and creaminess to this sweet potato casserole with marshmallows. With some added warm spices, it’s the perfect holiday side dish!

What You’ll Need

Made with simple and inexpensive ingredients, you will want to make this best sweet potato casserole recipe over and over again. Check the recipe card at the bottom of the post for exact amounts.

• Sweet Potatoes: Peeled and cubed if boiling, or wrapped in foil if you plan to bake them.
• Butter
• Sweetened Condensed Milk: This key ingredient makes this sweet potato casserole with marshmallows extra creamy and perfectly sweet.
• Spices: Choose cinnamon and nutmeg, or a few dashes of pumpkin pie spice.
• Salt: A pinch of salt will balance the sweetness in this dish.
• Marshmallows: We use big, fluffy marshmallows, but mini mallows work as well.

How To Make Sweet Potato Casserole with Marshmallows

This sweet potato casserole recipe comes together in just a handful of steps. For detailed directions, scroll to the recipe card below.

• Sweet Potatoes: Peel, cube, and boil the sweet potatoes in a large pot until fork tender. Or bake in the oven and remove the peels.
• Mash: Use a potato masher, large fork or a ricer to mash the cooked sweet potatoes.
• Season: Mix in the melted butter, sweetened condensed milk, cinnamon, nutmeg and salt, stirring until smooth.
• Marshmallows: Transfer the sweet potato mixture into a greased 9×13 baking dish and top with marshmallows.
• Bake: Toast the sweet potato casserole at 350°F for 20 to 25 minutes, until the marshmallows puff up and turn golden brown. Serve and enjoy!

Tips and Variations

You may think making the best sweet potato casserole your family’s ever eaten is going to be complicated or challenging. But it’s not! Here are a few tips to ensure it turns out perfectly and wows all your guests.

• Sweetener: If you choose not to use sweetened condensed milk, feel free to use dark brown sugar, light brown sugar or maple syrup with a hearty splash of half and half or heavy cream.
• Lighter Texture: Want to make this sweet potato casserole a little more airy? Whip an egg and add it to the casserole. This will create an lighty and fluffy bite.
• Fresh Unavailable? Though I recommend baking or boiling fresh sweet potatoes, you could use drained, canned sweet potatoes if that’s all you can find. They will be sweeter, so sweeten slowly and taste as you go.
• Watch Closely: Keep an eye on the dish to ensure that the marshmallow topping browns but doesn’t burn. IF it burns, scrape off the burned layer completely – including any charred bits – and apply a new, fresh layer of marshmallows, and toast again.
• Baked vs Boiled: Either option works, but baked sweet potatoes tend to be more moist than boiled sweet potatoes. Baked sweet potatoes also happen to be easier to prepare since you don’t have to peel them!

What To Serve With Sweet Potato Casserole With Marshmallows

We love this easy crockpot ham recipe, or impress your guests with baked ham with orange glaze! For the turkey lovers, try this step by step tutorial to make the best Thanksgiving turkey (with the only turkey brine recipe you’ll ever need)!

Can You Prepare Sweet Potato Casserole Ahead?

Absolutely! This is a great holiday casserole to prepare a day or two in advance.

Make Ahead: Prepare the entire sweet potato casserole up to 48 hours in advance, but hold off on adding the marshmallows. Instead, wrap the dish tightly with foil and store in the fridge. When you’re getting ready to serve, remove it from fridge and let the casserole rest on the counter for at least 30 minutes. Pop it into the oven with the foil on and cook for 20 minutes. Remove the foil, add the marshmallows, and return to the oven until marshmallows are toasted.

How To Store Leftovers

This sweet potato casserole with marshmallows is best served fresh, but leftovers can be stored to be enjoyed another day.

• Fridge: Store leftovers for up to 5 days in the refrigerator by tightly wrapping the casserole dish in plastic wrap. If you only have a few servings left, you can place them in an airtight container instead.
• Reheat: When you reheat it, the marshmallows will likely evaporate a little. It will still taste delicious, but will look a little different. To reheat, replace plastic wrap with foil and bake in 350°F oven until warm. Or microwave individual servings in a microwave safe dish.

Print

Easy Sweet Potato Casserole with Marshmallows

This impressive, but easy sweet potato casserole with marshmallows is a favorite family recipe that is easy to make with just a few simple ingredients. It’s so good you will want a second helping!

Course Side Dishes

Cuisine American

Keyword best sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potato casserole with marshmallows

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 456kcal

Author Jessica

Equipment

• Freezer-to-Oven Safe 9×13 Glass Casserole
• OXO Potato Masher

Ingredients

• 2.5 lbs sweet potatoes peeled and diced, or baked and peels removed
• 8 tablespoons (1 stick) unsalted butter melted
• 1 (14 oz) can sweetened condensed milk
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 (16 oz) bag large marshmallows or mini marshmallows

Instructions

• Preheat oven to 350°F. Spray a 9×13 casserole dish with non stick spray and set aside. 
• In a large stock pot, add sweet potatoes and cover with water. Cover pot with lid, bring to a boil and cook until fork tender, about 15 minutes. 
• Drain potatoes and transfer back to pot. Add butter, sweetened condensed milk, cinnamon, nutmeg and salt. Mash away until nice and smooth.
• Transfer the sweet potato mixture into the prepared baking dish and smooth out the top into an even layer.
• Line the top of the casserole with marshmallows and bake until marshmallows are lightly toasted, about 15 to 20 minutes.

Video

Notes

Make Ahead: Prepare casserole up to 48 hours in advance, but hold off on adding the marshmallows. Instead, wrap casserole tightly with foil and store in the fridge. When ready to serve, let casserole rest on the counter for at least 30 minutes, or up to an hour. Pop it into the oven with the foil on and cook for 20 minutes. Remove foil, add the marshmallows, and return to the oven until marshmallows are toasted.

Store Leftovers: Store leftovers for up to 5 days in the refrigerator by tightly wrapping the casserole dish in plastic wrap or place in an airtight container. 

Reheat: When you reheat it, the marshmallows will likely evaporate a little. It will still taste delicious, but will look a little different. To reheat, replace plastic wrap with foil and bake in 350°F oven until warm. Or microwave individual servings in a microwave safe dish.

Baked vs Boiled: Either option works, but baked sweet potatoes tend to be more moist than boiled and then mashed sweet potatoes. Baked sweet potatoes also happen to be easier to prepare since you don’t have to peel the potatoes.

Sweetener: If you choose not to use sweetened condensed milk, feel free to use dark brown sugar, light brown sugar or maple syrup with a hearty splash of half and half or heavy cream.

Lighter Texture: Whip an egg to the sweet potato casserole which creates an airy, fluffy bite. 

Fresh Unavailable? Though I recommend baking or boiling fresh sweet potatoes, you could use drained, canned sweet potatoes if need be. They will be sweeter, so sweeten slowly and taste as you go.

Watch Closely: Keep an eye on the dish to ensure that the marshmallow topping browns but doesn’t burn. IF it burns, scrape off the burned layer completely including any charred bits and apply a new, fresh layer of marshmallows, and toast again.

Nutrition

Serving: 1 serving | Calories: 456kcal | Carbohydrates: 82g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 267mg | Potassium: 538mg | Fiber: 4g | Sugar: 53g | Vitamin A: 16492IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 1mg

The post Sweet Potato Casserole with Marshmallows appeared first on The Novice Chef.

Test Kitchen Review

Click here to learn about our test kitchen!

Haley

We have been making this recipe for years and it truly is the BEST green bean casserole! We like to add a splash of Worcestershire sauce to the mushroom sauce, otherwise we follow it exactly. Even a few self proclaimed green bean casserole haters have been converted by this version at our Thanksgiving!

This green bean casserole has been a long-time family favorite (I have been making it since I was 18!) and our loyal readers agree. According to their reviews, this fresh green bean casserole beats the retro easy green bean casserole recipe hands-down. If you grew up with the canned version, you will be so surprised the first time you taste this homemade version alongside your Thanksgiving turkey (complete with the best turkey brine).

Key Ingredients

Simple and wholesome ingredients make this the best green bean casserole recipe, ever. Check the recipe card at the bottom of the post for the full ingredient list.

• Green Beans: For unbeatable flavor and texture use fresh green beans. The next best choice is frozen green beans, prepared just as you would fresh. See the tips section below for canned green beans.
• Vegetables: We’ll be using sweet yellow onion, freshly minced garlic, and portobello (large or baby) mushrooms. You can use a white onion instead, but do not substitute the fresh garlic!
• Flour: Regular, all-purpose flour is used to create a roux, which thickens the sauce perfectly.
• Half and Half: Evaporated milk or whole milk will both also work really well. You can use heavy cream too, but you may need to cut it with a little water. Using a lower-fat content milk will make your sauce much less creamy.
• French Fried Onions: Homemade onion strings NEVER beat French’s Fried Onions crunchy texture. I have tried making my own a few times, just trust me and grab a can instead.
• Breadcrumbs: While totally optional, we love adding these on top for a little added texture!

How To Make This Fresh Green Bean Casserole

Here’s a quick tutorial showing you how to make this fresh green bean casserole recipe. Please scroll down to the recipe card for full instructions or to watch the recipe video.

• Green Beans: Boil green beans until just tender. Immediately drain and place beans in ice water to stop the cooking process. This keeps the green beans crisp and prevents them from becoming super soft and soggy.
• Cream Sauce: Sauté the onions and garlic in butter until softened. Stir in mushrooms, salt and pepper. Add the flour to the vegetables to create a roux for the sauce. Slowly add in the broth and half and half, stirring to combine. Then simmer sauce until thickened.
• Combine: Toss the green beans with the mushroom sauce and transfer to a large baking dish. Top with bread crumbs and French fried onions.
• Bake: Bake at 375°F for 20 minutes, until hot and bubbly. Allow casserole to rest for 5 minutes after baking, then serve immediately!

Storing and Reheating

• Fridge: Store leftovers tightly wrapped in fridge for up to 4 days. You can also store it in the baking dish, just wrap it tightly with plastic wrap or foil.
• Reheat: For best results, reheat in the oven at 375°F for 15 minutes, or until warmed through. Or, microwave until warm. Adding fresh fried onions on top will make it taste more like it did fresh.
• Freeze: I don’t recommend freezing leftovers as they will never be as good as fresh. However, you can freeze the leftovers in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in oven or microwave.

Print

The Best Green Bean Casserole Recipe, Ever!

This is the BEST green bean casserole recipe! Made from scratch with fresh green beans and an easy homemade cream of mushroom soup, with the classic French's fried onions on top!

Course Vegetable Sides

Cuisine American

Keyword best green bean casserole recipe, french’s green bean casserole, fresh green bean casserole, fresh green bean casserole recipe, green bean casserole recipe, green bean casserole recipe with fresh green beans​

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 359kcal

Author Jessica

Ingredients

• 2 tablespoons kosher salt
• 1.5 pounds fresh green beans rinsed and ends trimmed
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 2 large portobello mushrooms sliced or diced
• 1 teaspoon kosher salt to taste
• ½ – 1 teaspoon freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken broth or vegetable stock
• 1 cup half-and-half or evaporated milk
• ½ cup breadcrumbs optional
• 10 oz French Fried Onions

Instructions

• Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
• Blanch the green beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside. You can skip the ice bath, your green beans just won't stay as crisp!
• Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper, and continue to cook for another 1 to 2 minutes.
• Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
• Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish.
• Top with the bread crumbs (if using) and then layer the french fried onions on top. Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!

Video

Notes

Prepare Ahead: Prepare up to 48 hours ahead of time. STOP at step 5 in the directions. Do not top casserole with the bread crumbs and french fired onions. Instead, wrap cooled casserole tightly and store in fridge. When ready to bake, let casserole rest at room temperature for 30-60 minutes before baking. Then bake following recipe directions.

Storage: Store leftovers tightly wrapped in the fridge for up to 4 days. You can also store it in the baking dish, just wrap it tightly with plastic wrap or foil.

Reheat: For best results, reheat in the oven at 375°F for 15 minutes, or until warmed through. Or, microwave until warm. Adding fresh fried onions on top will make it taste more like it did fresh.

Green Beans: For unbeatable flavor and texture, use fresh green beans. The next best choice is frozen green beans, prepare them just as you would fresh. To use canned green beans, use 6 cans of green beans, well drained.

Nutmeg: 1/4 to 1/2 teaspoon of ground nutmeg can be added to the cream sauce for a surprising warmth and depth of flavor.

Cheese: Add up to 2 cups of shredded cheese to the green bean mixture. Or sprinkle on top of the casserole before breadcrumbs and fried onions. Try sharp white cheddar, shredded parmesan cheese, fontina, or sharp cheddar.

Not a Mushroom Fan? Nix the mushrooms and double the onion in the cream sauce to create a homemade cream of onion sauce instead!

Nutrition

Serving: 1 serving | Calories: 359kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 2515mg | Potassium: 341mg | Fiber: 3g | Sugar: 6g | Vitamin A: 782IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 1mg

Categories:

• Casserole Recipes
• Christmas
• Diet
• Easter
• Fall
• Family Recipes
• Holidays
• Recipes
• Side Dish Recipes
• Thanksgiving
• Vegetable Sides
• Vegetarian
• Videos

The post Best Green Bean Casserole Recipe appeared first on The Novice Chef.

Why You Will Love This Corn Casserole Recipe

Some call it corn casserole, corn pudding casserole or even cornbread casserole. No matter what you call it, this holiday side dish is absolutely unforgettable! Here’s why you will love this Jiffy corn casserole recipe:

• Quick and Easy: This dish comes to together with just 6 simple ingredients and less than 10 minutes of work. If you can stir ingredients together and pour them into a baking dish, you will knock this easy recipe out of the park!
• Unbeatable Taste: The first addictive bite of this Jiffy corn casserole hits your taste buds with the perfect combination of sweet and savory. Crispy edges and a warm, steamy interior invite you to dig in with gusto!
• Iconic: The recipe starts with the ever popular box of Jiffy corn muffin mix that’s been around for ages. Though most won’t admit it, Southern home chefs secretly covet this savory and sweet cornbread mix.
• Travels Well: Whether cooking for a church potluck or holiday away from home, this perfect side dish travels and reheats beautifully.
• Crockpot or Oven: Depending on your needs, you can whip this casserole up in the oven or let it slow cook in the crockpot!

If you love corn casserole recipes, you’ll love these ideas for easy, homemade sweet potato casserole, million dollar mac and cheese casserole, and our best green bean casserole!

What You’ll Need

This easy corn casserole recipe is a delicious staple at any holiday gathering in the South. Whip it up in no time with just 6 ingredients. Check the recipe card at the bottom of the post for exact amounts.

• Jiffy Corn Muffin Mix: Look for the classic blue and white box of Jiffy mix!
• Cream Style Corn: Creamed corn adds a lovely creaminess to the finished casserole.
• Corn: We love the taste and texture of fresh whole kernel corn or frozen sweet corn, but you can use regular canned corn if that’s all you have.
• Sour Cream
• Melted Butter: Use salted butter to balance the sweetness of the corn muffin mix, or swap in unsalted butter for less sodium.
• Cheese: You can use a variety of shredded cheese, but extra sharp cheddar cheese provides a great savory balance.

How to Make This Jiffy Corn Casserole Recipe

This super easy Jiffy corn casserole comes together in a snap for the perfect easy side dish. For full detailed directions, scroll to the recipe card below.

• Combine: Stir to combine all ingredients in a large mixing bowl.
• Bake: Pour the corn pudding batter into a 9×13 casserole dish and bake the casserole for 45 minutes. Jiffy corn casserole is done when the center is set and the top is golden brown.
• Cool & Serve: Let it cool for 10 minutes, and then serve! This corn casserole becomes firmer as it cools. 

Tips and Variations

When it comes to making holiday sides, easy and convenient wins the day. This Jiffy corn casserole recipe will come out perfectly every time with these tips and tricks! We’re also including a few variation ideas if you need them.

• Slow Cooker Option: If you’re looking to save space in the oven and have a bit of time, feel free to use a crockpot for this corn casserole recipe. The final produce will have a softer texture, but it’s still delicious. Mix all the recipe ingredients together and pour them into a slow cooker sprayed with non-stick cooking spray. Cover and cook on low for 3-4 hours stirring once halfway through. Serve warm and enjoy!
• Make Ahead: While this recipe really is as simple as mix and bake, you can prepare the casserole ahead of time to make your holidays even easier. Instead of baking the cornbread pudding, cover it tightly and refrigerate it for up to 48 hours. When ready to bake, let the dish warm up on the counter for at least 30 minutes to come closer to room temperature. Then bake as directed in the recipe.
• Add Some Sweetness: If you like a sweeter Jiffy corn casserole, just add 1-2 tablespoons of sugar to the mix. Remember that the cornbread mix has some sweetness already, so err on the side of caution here!
• Add An Egg: If you want to create a slightly lighter casserole, just add 2 beaten eggs. This will make this corn casserole recipe a little more ‘souffle-ish’.

What to Serve With Jiffy Corn Casserole

Serve this corn casserole recipe with any meal, but especially your holiday dinner spreads! Here are some great ideas for perfect pairings.

• Poultry: The rich, cheesy corn complements the simplicity of this amazing Thanksgiving turkey to perfection! Crockpot whole chicken or chicken fried chicken are great options as well!
• Steak: Serve alongside a juicy flank steak for a hearty and satisfying meal. Looking for a stick to your ribs dinner? Try my smothered cube steak for dinner!
• Meatloaf: You’ll get rave reviews when you make this copycat Cracker Barrel meatloaf.
• Pork: For quick idea for a last minute holiday meal or a fancy date night dinner, try this impressive, but easy stuffed pork loin. This juicy crockpot ham is another great option!

How to Store and Reheat Leftovers

One of our favorite parts of making this corn casserole recipe is having leftovers the next days! Here’s how to handle them safely:

• Refrigerate: Store any leftover Jiffy corn casserole in an airtight container in the fridge for up up to 4 days.
• Reheat: Reheat in a 325°F oven for 12 minutes or microwave individual servings for 30 seconds.
• Freeze: The dish freezes amazingly well with absolutely no compromised texture. Cool the Jiffy corn casserole completely. Once cool, wrap a freezer safe pan tightly in plastic wrap two times followed by foil. Freeze for up to three months. Let thaw overnight in the refrigerator before reheating.

More Easy Casserole Recipes

Cheesy Potato Casserole

Best Green Bean Casserole Recipe

Spinach Gratin (Spinach Casserole)

Sweet Potato Casserole with Marshmallows

• Cheesy Green Bean Casserole
• Cheesy Brussel Sprout Casserole
• Sweet Potato Casserole with Pecan Topping
• Crockpot Green Bean Casserole

Print

Jiffy Corn Casserole Recipe

This sweet and savory Corn Casserole recipe is a delicious cross between corn soufflé and a sweet corn pudding! It’s easy to make and pairs great with any meal!

Course Side Dishes

Cuisine American

Keyword corn casserole recipe, jiffy corn casserole, jiffy corn casserole recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 262kcal

Author Jessica- The Novice Chef

Ingredients

• 1 (8.5 oz) package Jiffy corn muffin mix
• 1 (14.75 oz) can cream-style corn cream-style corn
• 1 (15.25 oz) can whole kernel corn drained, or frozen corn kernels
• 1 cup sour cream
• 6 tablespoons salted butter melted
• 1 cup shredded cheddar cheese

Instructions

Oven

• Preheat oven to 350°F. Grease a 9×13 casserole dish with non-stick spray.
• In a large bowl, combine all ingredients. Pour into prepared dish.
• Bake for 45-50 minutes, or until center is no longer jiggly and top is turning golden brown.
• Remove from oven and let stand for 10 minutes. Serve warm.
  

Crockpot

• In a large bowl, combine all ingredients. Pour into crockpot sprayed with non-stick spray.
• Cover and cook on low for 3 to 4 hours, stirring once halfway through.
• Serve this casserole warm right from the crockpot!

Notes

Make Ahead: While this recipe really is as simple as mix and bake, you can prepare the casserole ahead of time. Instead of baking the cornbread pudding, cover it tightly and refrigerate it for up to 48 hours. When ready to bake, let casserole warm up on the counter for 30 minutes. Then bake as directed in the recipe.

Storage: Store any leftover corn casserole in an airtight container in the fridge for up up to 4 days. Reheat in 325°F oven for 12 minutes or microwave individual servings for 30 seconds.

Freeze: Cool completely, then wrap a freezer safe pan tightly in plastic wrap two times followed by foil. Freeze for up to three months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 26g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 425mg | Potassium: 143mg | Fiber: 2g | Sugar: 6g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 1mg

The post Easy Jiffy Corn Casserole Recipe appeared first on The Novice Chef.

Why You’ll Love This Taco Mac and Cheese

Ultra-cheesy and filled with Tex-Mex flavor, taco mac and cheese is perfect for busy weeknight dinners. Here’s why you’ll want this recipe on repeat:

• Easy: All it takes is one pan, a bit of prep and 25 minutes on the stovetop for this taco mac to come together. Then we finish it off under the broiler until perfectly melty!
• Flavor: Seasoned ground beef, cheese, and pinto beans combine together to make a well seasoned pasta dish with tons of taco flavor.
• Creamy: This taco mac and cheese is deliciously creamy, with wonderful strings of melted cheese every time you lift a bite from the plate.
• Easy to customize: From add-ins to toppings, there are tons of ways that you can make this taco mac recipe your own.

If you like getting creative with homemade mac and cheese, you’re going to love this cheesy taco mac bursting with Tex-Mex flavor. For more cheesy goodness, try my cheeseburger macaroni, this homemade Hamburger Helper, or creamy baked mac and cheese.

Ingredients For Taco Mac

Below is a short overview with notes on the ingredients you’ll need. Check the recipe card at the bottom of the post for exact amounts.

• Pasta: Elbow noodles or another short tubular pasta like penne, ziti, or rigatoni.
• Ground Beef: We used lean ground beef, but you could also use ground chicken or ground turkey.
• Onion and Garlic: Easy aromatics that give this dish loads of flavor.
• Taco Seasoning: This is my favorite store bought taco seasoning.
• Butter and Flour: You’ll use unsalted butter and regular all-purpose flour to create the roux that forms the cheese sauce.
• Milk: Use whole milk for the creamiest results.
• Cheese: We used a combination of freshly shredded sharp cheddar cheese and mild colby jack. You can also try Monterey Jack, pepper jack, gruyere cheese, etc.
• Beans: Canned pinto beans add to the Tex-Mex flavor, but you can also use black beans.

How to Make This Taco Mac Recipe

This Mexican mac and cheese is easy to make in just one pan. Be sure to use a skillet that can go safely from the stovetop to the oven.

• Brown: Cook the ground beef in a large skillet, drain any grease and then stir in diced onion, garlic, and taco seasoning. Set the taco meat aside while you prepare the sauce.
• Cheese sauce: In the same pan, whisk together the flour and butter to create a roux, then whisk in the milk. Once thickened, add both cheeses, stirring until completely melted.
• Combine: Add the seasoned beef back into the skillet with the cheese sauce, along with the cooked pasta and pinto beans. Stir everything together to combine.

• Broil: Top of the taco mac and cheese with additional shredded cheese, then pop it under the broiler to melt. Another option is to place a lid over the skillet to melt the cheese.
• Serve and enjoy: Serve it up with your favorite toppings and dig in!

Tips and Variations for Mexican Mac and Cheese

With the following tips, your dish is sure to turn out perfect every time:

• Al Dente: Cook your elbow macaroni until just al dente, meaning tender with a bit of bite in the center. Drain the cooked pasta and run under cold water to prevent sticking.
• Freshly Shredded Cheese: Make sure to grate the cheese fresh from the block. Packaged shredded cheeses contain anti-caking agents that prevent them from melting smoothly.
• Spicy: Make it spicier by adding diced jalapeños or serrano peppers, when you add the onions to the skillet.
• Low-carb: Feel free to swap the noodles for cooked cauliflower, like in this recipe for cauliflower mac and cheese, for a low-carb version.
• Different Protein: In place of ground meat, you can use crockpot salsa chicken or leftover crockpot birria beef.
• Casserole Dish: If you don’t have an oven-safe skillet, assemble your taco mac in a casserole dish instead. Transfer to a greased 9×13″ baking dish, top with shredded cheese, and broil as directed.

Topping Ideas

There are so many ways that you can top this Mexican mac and cheese recipe, similar to how you’d dress up a taco!

• Avocado: Top with diced or sliced avocado, or try this recipe for authentic guacamole.
• Salsa: Try homemade pico de gallo, diced tomato, or this easy restaurant-style salsa.
• Sour Cream: Or Mexican crema if you have it on hand.
• Herbs: Fresh cilantro is always a great choice, or you can use chopped green onions.
• Peppers: Top with sliced jalapeños, or try these spicy pickled jalapeños and carrots.
• Tortilla Chips: Crush up some tortilla chips or strips and sprinkle on top for a crunchy bite!

Storing and Reheating Leftovers

• Store: Store leftover taco macaroni and cheese airtight in the fridge for up to 5 days.
• Reheat: Reheat in the microwave, oven, or in a skillet on the stovetop until warmed through. If needed, add a little water or chicken broth to help loosen up the cheese sauce.
• Freezer: Freeze leftovers airtight in a freezer-safe container for up to 1 month. Thaw the taco mac and cheese in the fridge overnight before reheating.

Print

Taco Mac and Cheese

Taco mac and cheese combines all of your favorite taco flavors into easy weeknight comfort food dinner made in one pot. Packed with seasoned beef, beans, and gooey cheese, it will quickly become a new family favorite!

Course Main Course

Cuisine American, Tex-Mex

Keyword mexican mac and cheese, taco mac, taco mac and cheese

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 1141kcal

Author Jessica – The Novice Chef

Ingredients

• 12 oz elbow pasta cooked and drained
• 1 lb ground beef or ground turkey
• 1 small onion diced
• 1 tablespoon minced garlic
• 1 (1 oz) packet taco seasoning
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 3 cups whole milk
• 1 (16 oz) block Colby Jack cheese shredded (about 4 cups)
• 1 (4 oz) block sharp cheddar cheese shredded (about 1 cup)
• 1 (15 oz) can pinto beans drained and rinsed

Optional Toppings:

• Avocado or Guacamole
• Pico de Gallo or Diced Tomato
• Sour Cream or Mexican Crema
• Fresh Cilantro

Instructions

• Cook the ground beef in a large sauté pan, breaking it apart as it cooks. Drain the grease.
• Add the onion, garlic and taco seasoning and cook for another 3 to 4 minutes, until onion is softened. Remove from the pan and set aside in a large bowl.
• In the same skillet, melt the butter and stir in the flour. Cook for 1 minute, then whisk in the milk and continue cooking and whisking until thickened, about 2 minutes.
• Combine the cheeses. Reserve 1 cup of the shredded cheese for later. Add the rest of the cheese to the thickened milk, stirring until melted and combined.
• Add the beef/onion mixture back to the pan with the cheese sauce. Stir to combine. Then add the pasta and beans to the sauce mixture and fold to combine.
• Turn on the broiler on your oven to high. Add the remaining cheese to the top of the pasta. Place the pan on a high rack under the broiler for 3 to 5 minutes, to melt the cheese on top.
• Remove from oven and let rest for 5 minutes. Serve this taco mac and cheese with desired toppings.

Notes

Store: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, oven, or in a skillet on the stovetop until warmed through. If needed, add a little water or chicken broth to help loosen up the cheese sauce.

Al Dente: Cook your elbow macaroni until just al dente, meaning tender with a bit of bite in the center. Drain the cooked pasta and run under cold water to prevent sticking.

Freshly Shredded Cheese: Make sure to grate the cheese fresh from the block. Packaged shredded cheeses contain anti-caking agents that prevent them from melting smoothly.

Spicy: Make it spicier by adding diced jalapeños or serrano peppers, when you add the onions to the skillet.

Casserole Dish: If you don’t have an oven-safe skillet, assemble your taco mac in a casserole dish instead. Transfer to a greased 9×13″ baking dish, top with shredded cheese, and broil as directed.

Nutritional Note: Nutrition facts are only estimates. Please be sure to calculate your own nutrition facts with the brands you choose to use for precise measurements.

Nutrition

Calories: 1141kcal | Carbohydrates: 81g | Protein: 55g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 200mg | Sodium: 1066mg | Potassium: 971mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2055IU | Vitamin C: 4mg | Calcium: 871mg | Iron: 5mg

The post Taco Mac and Cheese appeared first on The Novice Chef.

Love this easy baked mac and cheese? You’ll also enjoy our spiced up taco mac and cheese too! You can also add veggies with this mac and cheese with broccoli, or save time with this easy stovetop mac and cheese!

What You’ll Need

You will only need a handful of ingredients, some of which are simple pantry staples you likely already have on hand! Scroll down to the recipe card for exact amounts.

• Pasta: I used elbow macaroni as it perfectly grabs onto the cheesy sauce. You can substitute any other small pasta, like small shells, if needed.
• Butter and Flour: To make a roux to thicken the sauce.
• Seasonings: Garlic powder, onion powder, salt, pepper, and a little freshly ground nutmeg.
• Milk and Cream: I use mostly milk with a small amount of cream for extra richness, but you can up the ratio of cream if you like!
• Cheese: Gruyere and mozzarella, both freshly shredded. Check the tips section below for more cheese options.
• French Fried Onions: The perfect crispy and flavorful topping! If you aren’t an onion fan, use seasoned bread crumbs instead.

How to Make Baked Mac and Cheese

Making this decadent baked macaroni and cheese is easier than you might think! Here’s how to do it in just four simple steps. Scroll to the recipe card at bottom of the post for full detailed instructions. 

• Prepare and Boil Pasta: Spray a baking dish with cooking spray (or butter it). Preheat the oven, and boil the pasta, until al dente.
• Make the Cheese Sauce: Melt the butter in a pan over medium heat. Stir in the flour and the seasonings. Cook for one minute, stirring constantly, then whisk in the milk and cream. Add the cheese and let it melt.
• Assemble the Casserole: Mix together the sauce and macaroni and spread into the prepared baking dish. Top the cheesy pasta with the crumbled French fried onions.
• Bake and Enjoy: Bake for 25 minutes, until hot, bubbly, and golden brown. Let stand for 5 minutes and then serve!

Chef’s Tips and Variations

• Freshly Shredded Cheese: Pre-shredded cheese is coated in anti-caking agents that act as a thickener in sauces and can also make it grainy. I know it’s an extra step, but I highly recommend shredding your own cheese!
• Al Dente Pasta: Cook the pasta al dente to prevent it from becoming too soft and mushy during baking. Prefer to use veggies instead of pasta? Try my cauliflower mac and cheese!
• Mix-Ins: Feel free to add tasty mix-ins like crispy bacon bits, roasted chopped veggies or sautéed onions.
• Crispy Topping: If you don’t want to use French fried onions, you can also use seasoned Panko bread crumbs in their place.
• Different Cheeses: You can also try out any good melting cheeses in this baked mac and cheese recipe. White cheddar, smoked gouda or sharp cheddar cheese are other personal favorites, but Colby jack, Monterey Jack, or pepper jack cheese are also good!
• Ground Mustard: Add 1/2 to 1 teaspoon ground mustard to your cheese sauce to give it a little more depth of flavor. It won’t taste mustard-y, but it helps make the cheese flavors pop.
• Add Even More Cheese: If you like a melty, cheesy topping, add more shredded cheese on top of the macaroni, but underneath the fried onions.

What to Serve With Baked Mac and Cheese

Enhance your homemade baked mac and cheese experience with these easy serving suggestions:

• Barbecue: Is there anything better than mac and cheese with BBQ? I don’t think so! Serve with our slow cooker pulled pork or grilled pork belly burnt ends for an irresistible pairing!
• Fried Chicken: Pair it with crunchy chicken fried chicken for a kid-friendly meal that adults will also love!
• Meatloaf: A big plate filled with this copycat Cracker Barrel meatloaf goes perfectly alongside this cheesy dish.
• More Casseroles: Looking to bulk up on sides to feed a crowd? Try this green bean casserole, addictive cheesy potato casserole or sweet potato casserole!

Can I Prep This Baked Macaroni and Cheese Ahead?

You can prepare this mac and cheese ahead of time, making it a great side dish for a potluck, the holidays, or a dinner party!

1. Transfer mac and cheese to the casserole dish and let cool completely. Do not add any toppings.
2. Wrap dish tightly with saran wrap or foil and refrigerate for up to 24 hours.
3. Let casserole warm up at room temperature for at least 30 minutes before baking. Top with fried onions, and bake according to recipe directions.

How to Store and Reheat Leftovers

While this homemade mac and cheese recipe is best eaten fresh out of the oven, it makes pretty good leftovers too.

• Fridge: Transfer to an airtight container, or cover casserole dish tightly with a lid or foil, and refrigerate for up to 4 days.
• Reheat: Reheat individual portions in the microwave. Heat the entire casserole dish, covered with foil, in the oven at 350°F until heated through, about 15 minutes.
• Freezer: Transfer cooled mac and cheese to a freezer-safe container (or tightly wrap it in two layers of plastic wrap, foil etc). Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Print

Best Easy Baked Mac and Cheese Recipe

This is definitely the best Baked Mac and Cheese you will ever eat! Super creamy and cheesy, it's a gourmet take on the classic. The crispy topping puts it over the top!

Course Side Dishes

Cuisine American

Keyword baked mac and cheese, baked mac and cheese recipe, baked macaroni and cheese, baked macaroni and cheese recipe, easy baked mac and cheese, mac and cheese recipe baked

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 504kcal

Ingredients

• 8 oz elbow macaroni
• 6 tablespoons butter divided
• ¼ cup all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon freshly grated nutmeg
• 2 ½ cups whole milk
• ½ cup heavy cream
• 2 cups freshly shredded Gruyère cheese
• 1 cup freshly shredded mozzarella
• ¾ cup French fried onions or seasoned Panko breadcrumbs

Instructions

• Preheat the oven to 350°F. Spray (or butter) a 9×13 inch casserole dish with non-stick cooking spray. Set aside.
• Cook the noodles until just al dente, according to the package directions. Drain then add 2 tablespoons of butter and stir into the hot noodles.
• Melt 4 tablespoons of butter, then stir in the flour, garlic powder, onion powder, salt, pepper, and nutmeg and cook for one minute.
• Whisk in the milk and heavy cream and cook until the sauce has thickened.
• Stir in the shredded Gruyere and mozzarella cheese until melted and smooth. Pour the sauce over the noodles, then spread them into the prepared dish.
• Using a food processor or plastic zip top bag with a rolling pin, crush the French fried onions until they are very small crumbs. Evenly spread over the top of mac and cheese.
• Bake for 25 minutes, until hot and bubbly. Let stand for 5 minutes, then serve!

Video

Notes

Store: Transfer to an airtight container, or cover casserole dish tightly with a lid or foil, and refrigerate for up to 4 days.

Reheat: Reheat individual portions in the microwave. Heat the entire casserole dish, covered with foil, in the oven at 350°F until heated through, about 15 minutes.

Freeze: Transfer cooled mac and cheese to a freezer-safe container (or tightly wrap it in two layers of plastic wrap, foil etc). Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Baked Mac and Cheese Ahead:

1. Transfer mac and cheese to the casserole dish and let cool completely. Do not add any toppings.
2. Wrap dish tightly with saran wrap or foil and refrigerate for up to 24 hours.
3. Let casserole warm up at room temperature for at least 30 minutes before baking. Top with fried onions, and bake according to recipe directions.

Freshly Shredded Cheese:Pre-shredded cheese is coated in anti-caking agents that act as a thickener in sauces and can also make it grainy. I know it’s an extra step, but I highly recommend shredding your own cheese!

Melted Cheese Topping: If you like a melty, cheesy topping, add more shredded cheese on top of the macaroni, but underneath the fried onions.

Nutrition

Serving: 1 serving | Calories: 504kcal | Carbohydrates: 31g | Protein: 20g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 615mg | Potassium: 243mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1013IU | Vitamin C: 0.1mg | Calcium: 518mg | Iron: 1mg

More Must Make Side Dish Recipes

Creamed Spinach

Million Dollar Mac and Cheese Casserole

Cheesy Brussel Sprout Casserole

Crock Pot Green Beans

The post Best Easy Baked Mac and Cheese appeared first on The Novice Chef.

Why You’ll Love This Baked Chicken Alfredo Recipe

This cheesy baked chicken alfredo pasta is proof that homemade is always better. Here are a few reasons why.

• Made With Homemade Sauce: With juicy chicken and penne pasta in every bite, the homemade alfredo sauce just ties it all together. Made with parmesan, cream cheese, and mozzarella, can it get any better? Yes, yes it can. There’s also garlic, heavy cream, and butter.
• Quick and Easy Prep: The prep time on this baked chicken alfredo is just 15 minutes – the rest is hands off! Pop it in the oven for a bit and dinner is ready in well under an hour.
• Endless Ways to Customize: As you’ll see noted below there are endless ways to customize this chicken alfredo bake by adding and swapping ingredients.

Can’t get enough of this cheesy goodness? You’ll also love our spicy taco mac and cheese and baked mac and cheese recipes! If you’re looking for more alfredo recipes, be sure to check out our chicken broccoli alfredo bake – it’s a great way to sneak in some green veggies!

What You’ll Need

Time to load up on cheese! Check the recipe card at the bottom of the post for exact amounts.

For the Chicken and Pasta

• Chicken: We used chicken breasts, but feel free to use boneless, skinless chicken thighs instead.
• Seasonings: This recipe keeps it simple with salt, pepper, and Italian seasoning.
• Olive Oil: Vegetable, corn, and canola oil work too.
• Penne Pasta: Any other short pasta will also work in this recipe.
• Fresh Herbs: We opt to use parsley, but basil would be delicious as well.

For the Alfredo Sauce

• Butter: We prefer unsalted butter because cheese already has a high sodium content.
• Heavy Cream: You can also use half & half, but don’t use sour cream or milk. The consistency of the sauce won’t be right.
• Garlic: Fresh is always best for flavor, but you can sub 3 teaspoons of garlic powder if needed.
• Cheese: You’ll want to grab some fresh blocks of parmesan cheese, cream cheese, and shredded mozzarella cheese.

How to Make Chicken Alfredo Bake

Cook the chicken, make the sauce, toss it, and bake. That’s all you need to do for this baked chicken alfredo recipe. Check out the recipe card for detailed directions.

• Cook the Chicken: Season the chicken with salt, pepper, and Italian seasoning. Cook in the olive oil for 6-8 minutes, until each piece is golden-brown.
• Make the Alfredo Sauce: Melt the butter in the same pan, scraping up those tasty chicken pieces. Add the heavy cream, bring to a simmer, then add the garlic. Whisk in the parmesan cheese until fully melted, followed by the cream cheese, and 1/2 cup mozzarella. Add salt and pepper to taste. Remove from heat.

• Combine: Toss cooked pasta with the alfredo sauce then stir in the chicken in an oven-safe skillet or casserole dish. Top with remaining mozzarella and parmesan cheese.
• Bake: Bake for 20 minutes, until the cheese is melted and bubbly. Top with parsley and enjoy!

Easy Variations & Add-Ins

Adding veggies, using bacon, swapping the protein, and a sprinkle of red pepper flakes can transform this easy chicken alfredo bake into other yummy versions of it.

• Add Bacon: Dice 3-4 bacon strips and cook them until crispy. Remove them from the heat and set the bacon aside. Use the fat to cook the chicken. Mix the bacon into the pasta ingredients right before baking and give this recipe a smokey kick.
• Spice It Up: Sprinkling red pepper flakes to taste over the pasta (or into the sauce) will give it a bit of heat.
• Use Turkey: Turkey breasts are a yummy swap for chicken in this recipe.
• Add Mushrooms: Sliced mushrooms are a great veggie add-in.
• Ranch: If you are a ranch fan, skip the Italian seasonings and instead add a teaspoon or two of dried ranch seasoning (the kind in the ranch seasoning packet sold next to the salad dressings).

Tips for Success

These tips for making baked chicken alfredo will help you make the best sauce and reduce clean-up when you’re done.

• Reduce Clean-Up: If you use an oven-safe skillet, this recipe can go straight from the stovetop to the oven and reduce the number of dishes you have to clean. If you’re using a baking dish, line it with foil before transferring the pasta into it. This way you can just throw it out when you’re done and reduce clean-up too.
• Use Fresh Parmesan: Make sure you are using freshly grated parmesan cheese. If you use the kind in a green bottle, it will have preservatives that will thicken the sauce. Add a little extra cream as needed to get it to your desired consistency. 
• Strain the Sauce: If you’re not sure the cheese is fully melted, you can always strain the sauce to make sure it’s extra smooth.

What to Serve with Baked Chicken Alfredo

Since it’s already got pasta, we like to pair this baked chicken alfredo with lighter veggie sides, salads, and soups. Nothing exceptionally creamy so that the meal isn’t overwhelmingly rich.

For an easy veggie side, try our air fryer asparagus or easy roasted mushrooms. For light salads, go for our Greek salad or green bean salad. Finally, pair it with a warm bowl of our vegetable soup, tomato soup, or sausage and kale soup with white beans. A hunk of warm goat cheese garlic bread would also go great!

How to Store & Reheat Leftovers

• Fridge. Once fully cooled, refrigerate the leftovers for up to 3 days. Keep it away from heat and sunlight when it’s on the counter for reheating. You should also keep it away from onions and other strong-smelling foods to avoid the transfer of odors.
• Reheat. To reheat it, sprinkle the pasta with 1-2 teaspoons of water or milk and microwave it for up to a minute or until warm. You can also heat it on the stove over medium heat for 4-5 minutes, stirring constantly. The oven is a good option for larger portions. Preheat it to 350°F and bake it for 10 minutes or until warm.
• Freezer. I do not recommend freezing this chicken alfredo bake, as it will change the texture of the sauce and pasta.

Frequently Asked Questions

More Easy Chicken Pasta Recipes

• Chicken, Artichoke and Sun-Dried Tomato Pasta
• Creamy Cajun Chicken Pasta
• Creamy Chicken Pasta Salad
• Chicken Fettuccine Alfredo
• Loaded Cajun Chicken Pasta
• Cajun Chicken Alfredo

Print

Chicken Alfredo Bake

Made with 3 kinds of cheese, this creamy Chicken Alfredo Bake is packed with juicy chicken and melty cheese for the perfect easy weeknight dinner. Even with a homemade alfredo sauce, it's still super quick to make!

Course Dinner Ideas

Cuisine American

Keyword baked chicken alfredo, baked chicken alfredo recipe, chicken alfredo bake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 1154kcal

Author Jessica – The Novice Chef

Ingredients

For the Pasta

• 1 ½ pounds chicken breasts cut into 1-inch pieces
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground Italian seasoning
• 2 tablespoons olive oil
• 8 oz penne pasta cooked and drained
• Parsley optional garnish

For the Sauce

• 3 tablespoons butter
• 1 cup heavy cream
• 4 cloves garlic minced
• 2 cups freshly grated Parmesan cheese divided
• 4 oz cream cheese at room temperature
• 2 cups freshly shredded mozzarella cheese divided

Instructions

• Preheat your oven to 375°F.
• Mix the chicken, salt, pepper and Italian seasoning in a medium size bowl. 
• Heat olive oil in a large, oven safe skillet and cook the chicken for 6-8 minutes, stirring occasionally, until each piece of chicken is a golden-brown. Remove the pieces of chicken and set them aside.
• For the alfredo sauce, melt the butter in the same pan and scrape up any chicken pieces stuck to the bottom of the skillet. Then pour in the heavy cream and bring to a simmer for 5 minutes, whisking occasionally.
• Add in the garlic and cook for an additional 30 seconds, or until it becomes fragrant. Then whisk in 1 1/2 cups parmesan cheese until fully melted.
• Next add in the cream cheese, ½ cup of mozzarella, salt and pepper to taste and stir to combine, then remove the skillet from the heat. Set aside.
• Toss the cooked pasta into the alfredo sauce in the oven safe skillet. Add the cooked chicken and mix until each piece is coated in the creamy sauce. (If you don’t have an oven safe skillet, you can transfer the pasta to a casserole dish for baking.)
• Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
• Serve with freshly chopped parsley, if desired.

Notes

Storage: Refrigerate the leftovers for up to 3 days. To reheat it, sprinkle the pasta with 1-2 teaspoons of water or milk and microwave it for up to a minute or until warm. You can also heat it on the stove over medium heat for 4-5 minutes, stirring constantly. The oven is a good option for larger portions. Preheat it to 350°F and bake it for 10 minutes or until warm.

Nutrition

Serving: 1 | Calories: 1154kcal | Carbohydrates: 32g | Protein: 84g | Fat: 76g | Saturated Fat: 40g | Polyunsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 334mg | Sodium: 1761mg | Fiber: 1g | Sugar: 4g

The post Chicken Alfredo Bake appeared first on The Novice Chef.