Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for this Cajun pasta recipe. Visit the printable recipe card below for the full ingredient list and amounts.

• Pasta: We like long pasta such as linguine or fettuccine in this Cajun pasta, but you could substitute penne, fettuccine, or even spaghetti.
• Shrimp: The shrimp should be peeled and deveined before you cook them. You can also remove the tails, or leave them on – it’s up to you. If using frozen shrimp, make sure to thaw them completely before using.
• Chicken: My family enjoys boneless, skinless chicken breast in this recipe, but thighs would also work. Thighs might take a little longer to get tender in the skillet.
• Sausage: Andouille sausage is traditional and adds a great smoky kick, but smoked sausage or even kielbasa will work in a pinch.
• Cream: The secret ingredient that makes this dish so irresistible? Heavy cream! While you could substitute it with half and half, I highly recommend using the real deal for the richest sauce.
• Parmesan: Grated parmesan gives the sauce its cheesy taste. Use freshly grated parmesan cheese (the kind found in the refrigerated section of the grocery store) for the creamiest, silkiest sauce.
• Brown Sugar: While you can absolutely skip this, it does not make the sauce sweet. Instead, it adds balance to the sauce.

How to Make Cajun Pasta

To make sure this process goes smoothly, have your shrimp peeled and deveined before you start. Chopping the veggies ahead of time helps, too. Below is a quick recipe overview — scroll down to the printable recipe card for the full instructions.

Make sure to start cooking your meats and making the sauce while the pasta water comes to a boil and the pasta cooks. That way, you can add warm pasta to the sauce when it’s done, instead of cold pasta that’s been sitting too long and getting sticky or hard.

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Creamy Cajun Pasta Recipe

Featuring chicken, sausage, and shrimp, this creamy Cajun Pasta is tossed in a creamy and spicy sauce with tender linguine pasta.

Course Pasta & Pizza

Cuisine American, Cajun

Keyword cajun chicken and sausage pasta​, cajun pasta, cajun pasta recipe, cajun pasta sauce​, cajun pasta with sausage​, cajun shrimp and sausage pasta​, cajun shrimp sausage pasta​, creamy cajun pasta​

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 Servings

Calories 970kcal

Author Jessica – The Novice Chef

Ingredients

• 1 pound linguine or fettuccine pasta
• 4 tablespoons olive oil divided
• 2 tablespoons Cajun seasoning divided
• 1 teaspoon salt divided
• 1 teaspoon freshly cracked black pepper divided
• 1 teaspoon ground thyme
• 1 pound shrimp peeled and deveined
• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 1 pound andouille sausage cut into thin slices
• 1 medium yellow onion diced
• 1 green bell pepper seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon brown sugar optional
• 1 cup canned crushed tomatoes
• 1 cup chicken broth
• 2 cups heavy cream or half and half for a lighter sauce
• 1 cup grated parmesan plus more for serving

Instructions

• Cook the pasta according to the package directions. Drain and keep warm.
• While the pasta is cooking, combine 1 tablespoon Cajun seasoning and ½ teaspoon each of salt, pepper, and thyme. Season the shrimp and chicken evenly with this spice mixture.
• Heat a small amount of olive oil in a large saute pan over medium heat. Cook the shrimp in the hot pan, cooking on each side for 2 to 3 minutes, until the shrimp turn pink and curl. Remove the shrimp from the pan immediately, and set aside on a covered plate to keep warm.
• Add a little more oil to the pan and cook the seasoned chicken until cooked through, about 7 minutes. Remove the chicken and set aside on the covered plate with the shrimp.
• Add the sausage to the pan. Warm the sausage and brown it slightly, then remove and keep warm on the covered plate with the chicken and shrimp.
• Add the remaining oil to the pan, and cook the onion, green pepper, and garlic for 3 to 4 minutes. Stir in 1 tablespoon of Cajun seasoning, ½ teaspoon salt, brown sugar, crushed tomatoes, broth, and heavy cream. Bring to a simmer and cook for 2 to 3 minutes.
• Remove from the heat and stir in the parmesan cheese, until the cheese is melted and the sauce is fully combined.
• Add the cooked, drained pasta to the sauce, and toss to coat. Then add the shrimp, chicken, and sausage. Serve immediately, with a little extra grated parmesan cheese on top, if desired.

Notes

How to Store: This dish is best served fresh, but the leftovers are still tasty. Transfer cooled leftovers to an airtight container and store in the fridge for up to 4 days. I do not recommend freezing this dish, since the sauce can separate when freezing and thawing.

How to Reheat: Warm it gently on the stovetop or in the microwave with a splash of cream, milk, or broth to loosen the sauce. Avoid overheating to keep the shrimp tender and the sauce creamy.

Nutrition

Serving: 1 | Calories: 970kcal | Carbohydrates: 51g | Protein: 43g | Fat: 66g | Saturated Fat: 30g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 3334mg | Fiber: 4g | Sugar: 7g

The post Cajun Pasta with Sausage, Shrimp & Chicken appeared first on The Novice Chef.

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.

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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!

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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.

Test Kitchen Approved

“I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

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Why I Love This Creamy Pasta Salad

I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

• Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
• Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
• Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
• Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
• Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
• Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!

How to Make Bacon Ranch Pasta Salad

With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe 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!

• Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
• Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.

• Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
• Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.

Chef’s Tips and Variations

• Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
• Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
• Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
• Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
• Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
• Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

What to Serve with Bacon Ranch Pasta Salad

This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

• BBQ: Try my easy, hands off slow cooker pulled pork or BBQ oven pulled chicken. These crockpot bbq meatballs are another crowd favorite.
• Grill: From a juicy grilled flank steak to grilled steak kabobs, both are easy to prep ahead for grilling when your guests arrive. For a lighter option, this Greek chicken souvlaki is a reader favorite!
• More Sides: When the kitchen gets hot, try my refreshing cucumber and tomato salad or tropical fruit salad! You also can’t go wrong with a batch of these epic baked beans.

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Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.

Course Side Dishes

Cuisine American

Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 139kcal

Author Jessica

Ingredients

• 1 (16 oz) box elbow noodles
• 1 (1 oz) package ranch dip seasoning mix dry packet
• 1 (16 oz) container sour cream
• ⅓ cup mayo
• 1 (16 oz) block sharp or mild cheddar cheese cubed
• 1 (10 oz) bag frozen peas thawed
• 8 strips bacon cooked and crumbled
• salt and pepper to taste

Instructions

• Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
• In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
• Toss in cheese, peas and bacon. Add salt and pepper, to taste.
• Serve immediately or store in an airtight container until ready to serve.

Video

Notes

How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.

Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.

Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.

Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 307mg | Fiber: 1g | Sugar: 1g

More Easy Potluck Recipes To Try

Grape Jelly Meatballs

Baked Ham and Cheese Sliders

Mediterranean Orzo Pasta Salad

Spaghetti Salad

The post Bacon Ranch Pasta Salad 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!

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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.

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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.

• Prep: Cook the pasta and drain it well. Toss it with butter and set aside.
• Sauce: Mix the tomatoes, sugar, Italian seasoning, and salt together in a large pot. Cover and let it simmer. Stir in the parmesan and heavy cream.
• Meatballs: Place the meatballs into the sauce. Add the pasta and cook, simmering, for about 10 minutes.
• Serve: Remove the pot from the heat. Garnish with parmesan and parsley, if desired. Enjoy!

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Homemade SpaghettiOs with Meatballs

This homemade spaghettiOs recipe tastes way better than the original! Use canned tomatoes and frozen meatballs for a convenient, but wholesome, version of this classic comfort food.

Course 30 Min or Less, Dinner Ideas, Lunch, Quick Dinner Ideas

Cuisine American

Keyword homemade spaggettios, homemade spaghetti o, homemade spaghetti o’s, homemade spaghettios and meatballs, spaghettios, spaghettios and meatballs, spaghettios with meatballs

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 6 Servings

Calories 746kcal

Author Jessica

Ingredients

• 1 pound dry pasta rings
• 2 tablespoons butter
• 2 (28 oz) cans crushed tomatoes
• 1 tablespoon granulated sugar
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 20 oz frozen bite-sized meatballs
• ¾ cup grated Parmesan cheese plus more for garnish
• ¼ cup heavy cream
• Chopped fresh parsley optional garnish

Instructions

• Cook the pasta rings according to the package directions. Drain and toss with the butter to coat. Set aside.
• While the pasta is cooking, in a large skillet, combine the crushed tomatoes, sugar, Italian seasoning and salt. Cover and simmer over medium-high heat for 10 minutes.
• Add the parmesan and heavy cream and stir until combined. Then add the meatballs and pasta and continue simmering for 12 minutes.
• Serve with a little grated parmesan and some chopped parsley on top!

Notes

Store: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Pop it into the microwave in 30-second intervals until warm. You can also reheat it in a pot over medium-high heat for 8 to 10 minutes.

Meatballs: Use any size frozen meatballs you prefer, but mini, bite-size ones will give you that authentic “canned” feel. If you have full size meatballs, feel free to quarter them. A few brands make smaller meatballs, but I found frozen mini beef meatballs at Target made by Earth’s Best brand.

Use Homemade: Roll my baked Italian meatballs into mini-sized ones. Bake them at 350°F for 15 minutes, or until no longer pink. Add them to this recipe as directed.

Vegetarian: Swap the meatballs for a plant-based alternative or skip them completely for a copycat version of the spaghettiOs original!

Pasta: Set a timer on your phone so you can remove the pasta from the heat as soon as it’s al dente. If you over-cook it, it’ll get mushy once simmered in the sauce.

Add Veggies: Add 1/2 cup of vegetables to bulk up this dish. Sautéed mushrooms, roasted peppers, and baby spinach are all great additions.

Spicy: Add cayenne pepper or red pepper flakes to taste for some heat. I usually spice up my individual bowl to keep the rest kid friendly.

Garlic: I skipped garlic to keep it as close to the original as possible, but when I make this at home I always add a little freshly minced garlic to the sauce. 1/2 teaspoon garlic powder would also work!

Crushed Tomatoes: Use original to taste like traditional SpaghettiOs, or use fire roasted tomatoes for added flavor.

Nutrition

Serving: 1serving | Calories: 746kcal | Carbohydrates: 81g | Protein: 34g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 1058mg | Potassium: 1285mg | Fiber: 8g | Sugar: 16g | Vitamin A: 978IU | Vitamin C: 26mg | Calcium: 251mg | Iron: 6mg

The post Homemade SpaghettiOs with Meatballs appeared first on The Novice Chef.

I have truly never found a better homemade Alfredo Sauce recipe than my Dad’s. It’s so rich and velvety, with a great garlicky flavor, and always coats your fettuccine perfectly.

His trick? He gently simmers the cream, butter, and fresh garlic together. Then he stirs in handfuls of freshly grated Parmesan until the sauce becomes irresistibly thick and creamy.

He seasons it with salt, freshly cracked pepper, and ::gasp:: an optional pinch of nutmeg. While you don’t taste the nutmeg, it makes all the other flavors pop!

Test Kitchen Approved

“We make this Alfredo sauce weekly for my husband’s favorite dinner – fettuccine Alfredo. We’ve tried so many versions, but we always come back to this one because it has the best flavor. Be sure to try it with nutmeg, it really makes the flavors pop!” — Victoria, home cook with a love for comfort food.

Learn more about our Test Kitchen ➔

How to Make Alfredo Sauce

Many homemade Alfredo sauces can break or have a slightly curdled appearance. Not so with this recipe, as long as you follow my simple steps! Visit the printable recipe card below for the full directions.

Heat the butter and heavy cream low and slow. Then whisk constantly as you slowly add the cheese in batches so the sauce turns out smooth and velvety.

Make sure to keep your heat at a steady low-medium. Too much heat can quickly burn the butter/garlic and also make the cheese clump.

If your sauce becomes too thick, add a little pasta water or more cream to thin it out. Just slowly whisk it in a tablespoon or two at a time until you reach your desired consistency.

Once the sauce is ready, toss it to coat your favorite hot pasta, or use it as a dip or topping, and dinner is served. It really is that simple!

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Alfredo Sauce Recipe

This rich and ultra-creamy homemade Alfredo sauce recipe is super easy to make from scratch using 6 simple ingredients in just 10 minutes! It's so good, you'll never want to go back to store-bought again.

Course Condiments & Sauces

Cuisine American, Italian

Keyword alfredo sauce recipe, best alfredo sauce, easy alfredo sauce, homemade alfredo sauce, homemade alfredo sauce recipe

Prep Time 2 minutes minutes

Cook Time 8 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings (coats 8 oz pasta)

Calories 254kcal

Author Jessica – The Novice Chef

Ingredients

• 3 tablespoons butter
• 1 cup heavy cream or half and half for a lighter sauce
• 4 cloves garlic minced
• 1 ½ cups freshly grated Parmesan cheese the refrigerated kind!
• Salt and freshly cracked pepper to taste
• fresh grated nutmeg optional, to taste

Instructions

• Melt butter in a medium saucepan over medium-low to medium heat. Add cream and bring to a simmer (lightly bubbling, not a full boil). Cook, whisking often, for 5 minutes until it starts to thicken slightly.
• Then add garlic, cook for 1 minute more. Add the cheese slowly (I recommend doing it in two to three batches) and whisk constantly until melted. Add salt and pepper, and optional freshly grated nutmeg, to taste. If adding nutmeg, I recommend starting with 1/4 teaspoon.
• If your sauce becomes too thick, you can thin it out with a little extra cream or pasta water. Toss in your favorite pasta and dinner is served!

Video

Notes

Yield: This sauce will make enough to throughly coat 8 oz of fettuccine. Double the recipe if you are making 16 oz (a standard size box) of pasta!

Store or Make Ahead: Let the sauce cool completely, then transfer it into an airtight container. Store it in the fridge for up to 5 days.

Reheat: The best way to reheat Alfredo sauce is on the stovetop over medium-low heat, whisking constantly, until heated through. Adding a splash of cream or milk to thin the sauce, if needed to bring back its original consistency. For best results, avoid microwaving.

Freeze: Be warned that this sauce may separate once thawed, however it’s worth a shot if you happen to have a lot leftover. Freeze the cooled sauce in an airtight container for up to 3 months. For best results, thaw sauce overnight in the fridge. Then reheat as directed above.

Nutrition

Serving: 1 serving | Calories: 254kcal | Carbohydrates: 2g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 438mg | Potassium: 79mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 909IU | Vitamin C: 1mg | Calcium: 309mg | Iron: 0.3mg

The post Homemade Alfredo Sauce Recipe appeared first on The Novice Chef.

Why You Have to Try This Hearty Cincinnati Chili Recipe

If you’ve never tried this dish before, believe me when I say you are going to love it! Here’s why:

• Unique Flavor: Cincinnati chili gets a special flavor punch from a blend of spices like cinnamon, allspice, and cocoa powder. This sweet and spicy chili is usually served over pasta topped with shredded cheese, onions, beans, oyster crackers and more!
• Big-Time Comfort Food: This is not diet food, y’all – it’s comfort food! Sometimes you just want a big ol’ chili dog, or yes, some flavorful chili served over pasta and loaded down with toppings. It’s the perfect stick-to-your-ribs kind of comfort food dinner for chilly nights.
• Make Ahead: As this chili is better the next day, this is a great make ahead dinner for guests! It also travels easily to bring to an event, just keep it warm in a slow cooker!
• Fun Tradition: This is “the” recipe of Cincinnati, Ohio, and it’s so fun to recreate in your own kitchen, no matter where that is!

What Is Cincinnati Chili

Cincinnati chili is a truly unique twist on regular chili. What sets it apart is its surprising combination of spices and flavors. Unlike Southwestern chili recipes, Cincinnati chili includes sweet, warm spices like cinnamon, allspice, and cloves. Some recipes also include cocoa powder, giving it a slightly sweet and exotic taste that’s earned it a huge following and fandom. 

While most chili recipes are served with cornbread or crackers, Cincinnati chili is often served over spaghetti, and topped with shredded cheddar cheese, making it a comforting and hearty dish that’s distinctively “Cincinnati.” So, if you’re in the mood for a chili experience that’s both familiar and wonderfully different, this chili is a must-try!

The Ingredients You’ll Need

For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Lean Ground Beef: Lean ground beef is my favorite, and it usually doesn’t even require draining! You can use any ground beef you prefer, just make sure to drain any excess grease if needed.
• Beef Broth
• Tomato Paste: Make sure to use paste, not sauce.
• Onion: White onion is traditional, but you could substitute yellow, red, or sweet onions. 
• Cocoa Powder: While optional, cocoa powder helps to deepen the flavor without making the chili taste like chocolate. You can also use bitter chocolate, chopped into pieces. 
• Garlic
• Apple Cider Vinegar: A little tanginess brings out the flavor in the recipe, regular white vinegar will also work.
• Herbs and Spices: You’ll need salt, chili powder, cumin, dried oregano, bay leaves, cinnamon, allspice, black pepper, cayenne pepper, and cloves. 
• Worcestershire Sauce
• Beef Bouillon
• Granulated Sugar: You could also use honey, maple syrup, or brown sugar.

For Serving

• Spaghetti Noodles: Cooked according to the package directions.
• Shredded Cheese: Cheddar cheese is traditional.
• Optional, For Serving: Kidney beans, chopped onion, hot sauce, and oyster crackers are all traditional toppings for Cincinnati chili. (If you use beans, be sure to drain them and warm them up first!)

How to Make Cincinnati Chili

Making this dish is easy and mostly hands-free. The stove does all the work! Here’s how to whip up a batch: 

• Combine: Add your ground beef and beef broth to a large pot. Mash and cook until the meat is finely crushed and cooked through.
• Simmer: Add the rest of the chili ingredients and continue cooking the chili for one to two hours, to deepen the flavors. If it gets too dry, you can add extra broth.
• Enjoy! Serve the finished chili over the cooked spaghetti, with your preferred toppings.

Helpful Tips

I hope you’re inspired to try this fun, flavorful recipe – it’s a classic for a reason! Be sure to check out these helpful tips for success:

• Texture: It is important that the meat is finely broken up into little bits, not big clumps. I used a potato masher, finely crushing it with the broth. You might want to add the broth and then use an immersion blender to lightly puree if needed.
• Sauté: While it feels strange, you do not brown or sauté the ground meat in Cincinnati chili like you would a regular chili. Instead, you cook the ground beef with the broth together at the same time creating a uniform texture.
• Flavor Development: This dish is way better if you make it ahead of time and refrigerate overnight before serving. The rest time allows the flavors to develop more, making this a great make ahead dinner for when you’re having guests!

Serving Suggestions

Here are some of the best ways to enjoy Cincinnati chili:

• Three, Four, and Five Way: These are classic options! Three-way Cincinnati chili is made with spaghetti noodles, chili on top, and then a heap of shredded cheddar. Add beans or onions, and you’ve got four-way. Five-way chili includes all of the above, plus oyster crackers for some salty crunch.
• Coney: Cincinnati chili is also popular as a hot dog topping! These “coneys” are sure to become your new favorite way to make a chili dog. Homemade hot dog buns make them even more indulgent.
• Chili Cheese Fries: Top a plate of French fries with Cincinnati chili and a generous amount of shredded cheddar cheese. You can add onions and beans for extra flavor! For a sweet and savory twist, use sweet potato fries instead of regular fries.
• Baked Potato: Serve Cincinnati chili over a baked potato and sprinkle it with cheese and onions for a hearty and satisfying meal.

How to Store and Reheat Leftover Cincinnati Chili

To store this chili, just cool it down and place it in an airtight container, or cover it tightly with a  lid or some foil. Store in your refrigerator for up to 5 days. 

To reheat, place the desired amount in a saucepan on the stove over low heat until warmed through, stirring occasionally. You can also reheat it in the microwave! If the chili seems a bit too thick, feel free to add a splash of water. 

Can I Freeze This?

Sure! You can freeze Cincinnati chili by cooling it down and packaging it in freezer bags or airtight containers. Freeze the chili for up to three months, and thaw it in the fridge overnight before reheating it.

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Cincinnati Chili

Cincinnati Chili is a rich, meaty, unique meat sauce with Mediterranean spices, served up with spaghetti noodles and your favorite toppings. It’s delicious the first day and even better the second!

Course Dinner Ideas

Cuisine American

Keyword 5 way chili, cincinnati chili, cincinnati style chili, skyline chili

Prep Time 5 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 238kcal

Ingredients

• 2 pounds lean ground beef
• 4 cups beef broth
• 1 (12 oz) can tomato paste
• 2 cups diced white onion
• 2 tablespoons cocoa powder optional
• 2 tablespoons minced garlic
• 2 tablespoons apple cider vinegar
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons cumin
• 2 teaspoons dried oregano
• 2 teaspoons beef bouillon
• 2 teaspoons granulated sugar
• 2 bay leaves
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cloves
• Salt to taste

Optional, For Serving:

• 1 lb spaghetti noodles cooked
• Shredded cheddar cheese
• Kidney beans drained and warmed
• Chopped white onion
• Hot sauce
• Oyster Crackers

Instructions

• In a large sauté pan over medium-high heat, combine the beef and beef broth and cook while using a masher or large fork to break up the meat into very small pieces.
• Once beef is cooked through, add all the remaining ingredients and cook over medium heat for an hour, or up to 2 hours to deepen the flavors. Add a little extra broth if it gets too dry.
• Serve the chili over noodles and top with a tablespoon of beans, onion, a lot of cheese, some hot sauce and oyster crackers. Or, you can also serve over hotdogs.

Notes

Storing: To store this chili, cool it completely and place it in an airtight container. Store in your refrigerator for up to 5 days.

Reheat: To reheat, place the desired amount in a saucepan on the stove over low heat until warmed through, stirring occasionally. You can also reheat in the microwave! If the chili seems a bit too thick, feel free to add a splash of water. 

Texture: It is important that the meat is finely broken up into little bits, not big clumps. I used a potato masher, finely crushing it with the broth. You might want to add the broth and then use an immersion blender to lightly puree if needed.

Flavor Development: This dish is way better if you make it ahead of time and refrigerate overnight before serving. The rest time allows the flavors to develop more, making this a great make ahead dinner for when you’re having guests!

Nutrition Facts: Nutrition facts are calculated just for the chili, they do not include any toppings. Remember, nutrition facts are just an estimate and will depend on the brands of ingredients you use.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 17g | Protein: 29g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 926mg | Potassium: 1057mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1315IU | Vitamin C: 13mg | Calcium: 74mg | Iron: 6mg

The post Cincinnati Chili appeared first on The Novice Chef.

Why You’ll Love This Homemade Cheeseburger Macaroni

This dish combines the comfort of classic macaroni and cheese with the zesty kick of Tex-Mex flavors. Here’s why you’ll love it:

• Flavor Fusion: Rotel tomatoes and taco seasoning are the perfect pair for this cheesy mac. Add some savory ground beef, and bacon if your up for it, to create a super satisfying dish.
• Total Comfort Food: Macaroni? Cheeseburgers? Tacos? They’re all so good – so why not put them together? It’s whole new level of comfort food, my friends.
• Easy to Make: Even if you’re not a very experienced cook, this recipe is simple to make with easy steps and simple ingredients.
• Versatile: You can easily customize this cheeseburger macaroni recipe to suit your preferences! Adjust the level of spiciness, experiment with different types of cheese, or even add extra ingredients like diced vegetables.
• Family-Friendly: With its big, bold flavor and kid-friendly macaroni base, this one’s perfect for family dinners. You can keep the spice mild for the little ones by using mild taco seasoning and mild canned Rotel.

It’s no secret that we love macaroni around here – be sure to check out this 15-minute homemade mac and cheese, extra cheesy baked mac and cheese, and our favorite mac and cheese with broccoli, too!

What You’ll Need

This recipe combines basic pantry ingredients to create the zestiest, cheesiest dinner ever. You probably have most of the ingredients on hand already! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

Macaroni

• Bacon: Crispy bacon adds a flavorful crunch to the dish, but it’s optional.
• Ground Beef: I used lean ground beef, but if you use a fattier cut of beef, make sure to drain any excess grease. You can also use ground turkey or ground chicken.
• Taco Seasoning: Taco seasoning infuses the dish with a savory flavor.
• Rotel Tomatoes: Canned Rotel, a mix of diced tomatoes and green chilies, provides a zesty and slightly spicy kick. Use mild to keep this dish kid friendly, or original or hot variates to crank up the heat.
• Tomato Paste: Tomato paste adds depth of flavor and a touch of richness to the dish.
• Beef Broth: Beef broth adds more meaty flavor, but you could use chicken broth, or even water, if needed. This recipe will still be flavor-packed, trust me!
• Pasta: Elbow macaroni is the pasta of choice, however, any small pasta shape will work.

Cheese Sauce

• Butter and Flour: Cooking these two together makes a roux for thickening the sauce.
• Milk: Whole milk or evaporated milk will create the creamiest cheese sauce, but reduced fat will work in a pinch.
• Cream: Heavy cream adds a luxurious richness to the cheese sauce! You can substitute it for half-and-half.
• Cheese: Freshly shredded cheddar cheese is best. Pre-shredded cheese is coated in anti-caking agent that can overly thicken a sauce.

How to Make Cheeseburger Macaroni

You know what makes a recipe even better? When it’s so easy to make, you could do it in your sleep. Here are the basic steps:

• Prep the Ingredients: If you’re using bacon, cook it until crispy in a skillet and set it aside. Then brown the ground beef, breaking it up as you go. Sprinkle in the taco seasoning, Rotel, and tomato paste. Stir well.
• Add the Broth and Cook the Pasta: Pour the broth into the skillet, and bring everything to a simmer. Dump in the macaroni, and cook for 10 minutes (or until al dente).
• Make the Cheese Sauce: In a separate pan, melt the butter and stir in your flour. Cook this for a minute, stirring to make a smooth paste, and then whisk in the milk and cream. Cook this until thick. Finally, stir in the cheese.
• Finish the Dish: Pour that luscious cheese sauce over the cooked noodles, add half the bacon, and stir to combine. Sprinkle the rest of the cheese over the dish, top with the rest of the bacon, and cover the pan so the added cheese can melt.
• Enjoy! 

Tips for Success

I hope you’re feeling inspired to try this family-friendly macaroni casserole – it really is so good, everyone will ask for it again and again. And these helpful tips will make it even better:

• Cheese Sauce: How thick should the sauce be? You’ll know it’s ready when you can run your finger down the middle of the spoon, and the sauce doesn’t run back together.
• Toppings: You can top this dish with some diced tomatoes, onions, and pickles to give it even more of a cheeseburger flavor!
• Spicy Flavor: If you wish to make this spicier, I recommend using a can of hot Rotel. However, when I make this, I usually go with the mild Rotel, so my kids can enjoy it too. If you want to add some heat just to your serving, we find hot sauce or crushed red pepper flakes to do the trick.
• Onion: If you would like to add onion, you can add the onion with the ground beef and sauté until tender, then continue. Yummy!

What Goes with this Cheeseburger Macaroni Recipe?

To continue the cheeseburger theme, you could make a nice, crisp iceberg wedge salad with this dish – so good. Other great options include…

• Green Beans: I have found that even anti-veggie eaters will go for green beans, and these Air Fryer Green Beans have extra flavor and crispiness that will tempt everyone at the table!
• Coleslaw: Spicy Mango Slaw is great with any dish that’s got a lot of cheesy, savory flavor. The cool, sweet, crunchy ingredients make the perfect contrast.
• Mushrooms: For those of you who love mushrooms, these Easy Roasted Mushrooms make a beautiful side dish at any meal.

How to Store and Reheat Leftovers

Storing this dish is super easy – just cool it down, and then pack it into an airtight container. Store it in your fridge for up to five days. You can reheat it on the stove, microwave for 30-second bursts, or in the oven at 350°F, until warmed through.

Can I Freeze This Cheeseburger Mac And Cheese

Sure! Allow it to cool completely, and then portion it into individual servings (if you like – you can also freeze the whole thing). Package in airtight containers or freezer bags, mark with the date, and freeze the cheeseburger macaroni for up to three months. To serve it, let it thaw in the refrigerator overnight, and then reheat it with a splash of milk or broth. 

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Cheeseburger Macaroni

This easy Cheeseburger Macaroni is so cheesy and full of beefy flavor! Made with taco seasoning, ground beef, and Rotel tomatoes, this mac and cheese is sure to please even the pickiest eater, and is ready in just 30 minutes.

Course Beef

Cuisine American

Keyword cheeseburger mac, cheeseburger mac and cheese, cheeseburger macaroni, Cheeseburger Macaroni recipe, hamburger mac and cheese, homemade cheeseburger macaroni, homemade mac and cheese

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 1044kcal

Author Jessica – The Novice Chef

Ingredients

• 6 slices bacon optional
• 1 pound lean ground beef
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can Rotel mild, original, or hot
• 1 tablespoon tomato paste
• 3 cups beef broth
• 1 ½ cups elbow macaroni

Cheese Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ½ cup heavy cream
• 2 ½ cups shredded cheddar cheese divided

Instructions

• In a large skillet, cook the bacon over medium heat until crispy. Remove bacon from the panand set aside. Drain the bacon drippings from the pan.
• Cook the ground beef, breaking it apart as it browns. Once cooked through, add the taco seasoning, rotel, and tomato paste. Stir well.
• Pour the broth into the skillet and heat till it begins to simmer, then add the macaroni. Cook for 10 minutes until the noodles are al dente.
• While the noodles are cooking, melt the butter in a small pan and stir in the flour. Cook for one minute.
• Then whisk in the milk and heavy cream. Cook until thickened, about 2 minutes. Stir in 2 cups of the cheese until melted and smooth.
• When the noodles are tender, pour the cheese sauce over the noodles, add half the bacon and stir to combine.
• Sprinkle the remaining shredded cheese over the noodles and top with the remaining bacon. Place a lid on the pan and allow the cheese to melt. Serve immediately!

Notes

Storing: Storing this dish is super easy – just cool it down, and then pack it into an airtight container. Store it in your fridge for up to five days.

Reheating:You can reheat it on the stove, microwave for 30-second bursts, or in the oven at 350°F, until warmed through.

Freezing: To freeze, cool the macaroni and then package in airtight containers or freezer bags. Mark with the date, and freeze the cheeseburger macaroni for up to three months. Thaw overnight in the refrigerator before reheating and serving.

Onion: If you want to add onion, you can add the onion with the ground beef and sauté until tender, then continue. Yummy!

Cheese Sauce: How thick should the sauce be? You’ll know it’s ready when you can run your finger down the middle of the spoon, and the sauce doesn’t run back together.

Toppings: You can top this dish with some diced tomatoes, onions, and pickles to give it even more of a cheeseburger flavor!

Learn more about our Test Kitchen promise!

Nutrition

Calories: 1044kcal | Carbohydrates: 52g | Protein: 58g | Fat: 66g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1590mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1653IU | Vitamin C: 1mg | Calcium: 670mg | Iron: 4mg

The post Cheeseburger Macaroni appeared first on The Novice Chef.

Jorge and I have very fond memories of hamburger helper, as the boxed kind was one of our staple dinners when we first got married. We quickly figured out we could make it taste so much better by making it from scratch.

Made with heavy cream and real cheddar cheese, every bite features tender pasta and savory ground beef smothered in a rich and cheesy sauce. It’s the perfect family-approved weeknight dinner!

Test Kitchen Approved

“We loved this homemade hamburger helper recipe – it’s SO rich and creamy! I used ground turkey and it was still delicious. Next time, I’ll add some hidden veggies (picky toddler at the table) like diced bell peppers or grated carrots. One pot meals are always a hit here, will definitely be making it again soon.” — Haley, busy mom of two and passionate home cook and baker.

Learn more about our Test Kitchen ➔

Variations To Try

• Different Cheeses: Any melty cheese will work, such as mozzarella, Monterey jack, smoked gouda, white cheddar or a cheddar blend.
• Tex Mex Style: Skip the Italian seasoning and salt and use taco seasoning instead. Add crushed red pepper flakes, cayenne, or hot sauce for more heat. I also like to add can of drained Rotel!
• Add Veggies: Sneak in some extra nutrition by adding finely chopped carrots, spinach, or peas.
• Sour Cream: Many readers have commented that you can stir in a 1/2 cup of sour cream at the end, right before serving, for an even creamier sauce!
• Instant Pot: Prefer to use your instant pot? Try my instant pot hamburger helper instead!
• Gluten Free: Once the pasta is cooked, whisk 2 teaspoons cornstarch into 1 tablespoon of beef broth (or water) and stir it into the skillet. Cook for 2 minutes, until thickened and continue with the recipe.

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Homemade Hamburger Helper

Ready in 30 minutes and with just one-pot, this easy and extra cheesy Homemade Hamburger Helper recipe is sure to be a new family favorite! Every bite features tender pasta and savory ground beef smothered in a rich, creamy tomato and cheese sauce.

Course Dinner Ideas, Quick Dinner Ideas

Cuisine American

Keyword diy hamburger helper​, hamburger helper, hamburger helper recipe, homemade hamburger helper, homemade hamburger helper recipe, how to make hamburger helper

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 738kcal

Author Jessica – The Novice Chef

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 large yellow onion diced
• 1 garlic clove minced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth or chicken broth
• 1 (8 oz) can tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon seasoned salt
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• 8 oz small pasta shells or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.)
• ½ cup heavy cream or half and half
• 2 cups shredded cheddar cheese
• salt and pepper to taste

Instructions

• In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan.
• Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds.
• Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixture to a boil.
• Pour in the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder and pasta, stirring to combine. Bring to a simmer, cover with lid and cook for 12 to 15 minutes or until pasta is tender, stirring occasionally. If your noodles are not cooked through and you're running out of liquid, add an extra 1/4 to 1/2 cup broth as needed.
• Add in the cream and cheese and stir until all the cheese melted. Add back in ground beef, cook for 2 to 3 minutes more to re-heat ground beef. Remove from the heat and let it rest for a minute or two so the sauce can thicken, then serve immediately!

Video

Notes

Storage: Since the noodles will soak up the broth once stored, this homemade hamburger helper is best served fresh. However, the leftovers are still tasty for lunch the next day. Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Reheat on the stove (over medium-low heat) or in the microwave in quick bursts, stirring often. Add a splash of broth and/or heavy cream to bring back its creaminess.

Make Double: Feeding a crowd or large family? Use a large deep sided pot (like a Dutch oven) to double, or even triple, this recipe.

Gluten Free: Use your favorite gluten free pasta and swap the flour for cornstarch. Most gluten free pasta needs a little longer to cook with a little extra broth, so keep this in mind. Once the pasta is cooked, whisk 2 teaspoons cornstarch into 1 tablespoon of water and stir it into the skillet. Cook for 2 minutes, until thickened and continue on with the recipe.

Nutrition

Serving: 1 serving | Calories: 738kcal | Carbohydrates: 52g | Protein: 49g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 160mg | Sodium: 1261mg | Potassium: 910mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1137IU | Vitamin C: 3mg | Calcium: 461mg | Iron: 4mg

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