How do i make lasagne and macoroni and cheese?

Question

Obviously i woul not be eating them together. lol!

Answer 1

Or, for the quick version: get down to Iceland.

Poke several holes in film covering, place in microwave, press 10 min, and wait for the beeps.

Dinner is done. Yum yum.

Answer 2

okay lasagna, you need spaghetti sauce, hamburg, ricotta cheese, and motzerella cheese and lasagna noodles. First boil water and put your lasagna in the pan to boil. while boiling that fry your hamburger. Once hamburger done, drain all the fat out. I put my spaghetti sauce with the cooked hamburger in a slow cooker and let sit for a spell. I also like to add pepperoni into my sauce, (optional). Once lasagna is cooked drain from pan. Get a roasting pan and start by scooping 1 to 2 big spoonfuls of spaghetti sauce in the bottom of the pan. then line the lasagna on top of the sauce. Once that is done then take a teaspoon and scoop some ricotta cheese onto the lasagne. Then add yoru motzerella cheese, then add sauce on top of that, then repeat layers until all the lasagna is in the pan. Put in oven at 350 for at least half an hour to an hour. Serve with homamade biscuits or garlic bread. As far as macaroni and cheese if you don't like the store bought mac and cheese, there are hundreds and hundreds of recipes online to check out. My recipe is longer than my lasagna recipe and would take up more than one page. I hope you try the lasagna, and remember you can add what you wish to the sauce as you please. Good luck

Answer 3

Look, ur gonna have alot of complicated recipes here but this one is really simple....
get your lasagne noodles & boil them, put aside
sautee onions, garlic, mushrooms in seperate pan & sit aside
cook ur meat, drain, add spaghetti sauce and onions , mushrooms, cook with lid on for about 7 min.
Take ricotta cheese or make some with a large container of cottage cheese, parsley, and 1 egg mixed together and put in a bowl.
you will need 3 other kind of cheeses/mozzerella, cheddar, parmesan.
All you need is a deep pan and then start the bottom of with a layer of noodles, then meat, then ricotta, then the other cheeses... Cook until u see the cheese bubble....take out and eat.

Mac & chees
boil noodles
get sharp cheddar cheese and grate alot
8 saltine crackers, crushed
1 stick butter, melted
1 egg
1 can of evaporated milk
salt and pepper

add all these things in a oiled dish and bake at 350 for about 45 min.....you are done... BAM< ENJOY

Answer 4

This is the best mac & cheese recipe i've ever had! Everyone asked for me to make this for gatherings or special occasions.

1 box large shells, not jumbo
3 1/2 c sharp cheddar, shredded
2 c mozzarella, shredded
1 c parmesan (I use shredded, but you could use grated)
1 stick of butter
1 egg
1 c milk
1/2 tsp salt

Preheat oven to 350 degrees

Boil pasta for shortest time on box, drain

Mix with half stick of butter in 13 x 9 pan

Mix in 2 1/2 c cheddar, 1 1/2 c mozz and 1/2 c parm.

Then put remaining cheeses on top of pasta

Cut up remaining butter and put on top also

In a bowl, mix egg, milk, and salt, pour over top of mac & cheese, you should barely see the milk thru the pasta.

Bake for about 45 minutes, or til golden brown, you can also broil for about 2 mins to brown top.

If you double the recipe make sure you only use 1 egg per box of pasta. You can also add more or less cheeses to your taste.

Answer 5

lasagne is just layers of your choice of meats and cheeses and veggies and sauce i usually get the oven ready ones and start with a thin layer of sauce and olive oil so it don't stick and add the spices and parmasen to the meat and layer away i usually like to have 3 layers 2 meat and one cheese in the middle and then sprinkle some cheese on the top cover bake for 30 mins on 350 remove cover and bake or broil depending on dish in use (glass can't be broiled ) and bake for 5 mins more to cook the cheese ontop a bit more .
mac and cheese is very flexible also i perfer to use real cheese as oppsoed to powder .boil you mac noodles to directions and grate your cheese or cheeses of choice and warm milk and butter a lil bit of flour add your cheese stir until melted add to your mac noodles and yum yum.

Answer 6

my family loves this way i make macaroni
i fry chopped unsmoked back bacon say one packet or more and chopped rough onion boil macaroni till soft
make up two packets of cheese sauce i prefer Knorr combine all ingrediant in casserole dish i use big pryex dish that i use for lasagne and a nice difference is get a packet of cheese and onion crisps or 2 and crunch them in the bags into crumbs and sprinkle on top stick in oven to reheat for about 15 to 20 minutes .
trust me this recipe is yum.
its hard to tell you my lasagne recipe because most of it is me just chucking in different quantities eg herbs and mince .

basic bolognaise sauce is mince ,onions,tomato puree and chopped plum tomatoes and stock ,italian seasoning and i use garlic powder i bring to boil then simmer and put lasagne sheets to line dish then some of the bolognaise sauce another layer of sheets and repeat until sauce is finished leaving it with the bolognaise on top ,i leave this for a while as i find the lasagne all gets softened then when cooled i add cheese sauce on top and sprinkle some grated cheese on top.

Answer 7

Lasagna

Ingredients

(8 servings)

2 tb Oil
2 ea Slices chopped bacon
2 ea Cloves crushed garlic
1 ea Chopped onion
1 1/2 lb Lean ground beef
1/2 lb Chopped salami
1/2 ts Sweet basil
1 tb Chopped parsley
2 ea 5 1/2 oz cn tomato paste
2 c Canned tomatoes
1/2 lb Mushrooms
1/2 c Water
2 ts Salt
1/4 ts Pepper
1/2 lb Mozzarella cheese
2 ea Beaten eggs
1/2 c Grated Parmesan cheese
1/2 lb Cooked lasagna noodles
8 oz Cottage cheese


Instructions

Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.




Macaroni and Cheese

1 lb. box elbow macaroni
1 lb. mild Cheddar cheese, grated
1/2 c. margarine, melted
6 eggs
2 13-oz. cans evaporated milk
salt and pepper to taste

Cook macaroni in boiling salted water according to package directions. Drain well and dump into a big bowl. Add grated cheese, reserving 1/2 c. to sprinkle on top. Stir in cheese until melted. Stir in margarine and eggs; stir well to distribute evenly. Add milk. Mixture will be fairly liquid. Pour into 13x9" pan, sprinkle with reserved cheese on top. Bake at 350F, for 45 minutes, until set. Serves 8.

Answer 8

Lasagna recipe can be found on the side of a box of lasagna noodles. I never had much luck with homemade mac and cheese so I buy organic boxed stuff.

Answer 9

Try the BBC website, they have some excellent recipes

Answer 10

Mac and Cheese Dog Casserole Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Covering the Bases





You won't get this at any ballpark!


1 pound elbow macaroni
Salt
2 tablespoons extra-virgin olive oil, divided
1 package beef or pork hot dogs, chopped into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all- purpose flour
1/2 cup beer, 1/3 of a bottle – whatever you have on hand, chicken broth can be substituted
2 cups milk
Pepper
1 rounded tablespoon spicy mustard
2 rounded tablespoons ketchup
3 cups yellow sharp Cheddar, shredded, divided (Buy preshredded cheese. You will need 1 1/2 sacks of 10-ounce packages.)

Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
Preheat broiler and set rack 12 inches from heat.

While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.

Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.


Not-sagna Pasta Toss Recipe courtesy Rachael Ray
See this recipe on air Thursday Jan. 11 at 6:30 PM ET/PT.

Show: 30 Minute Meals
Episode: Come One, Come All





Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.


1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.