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Cheese Casseroles

Archimedes Baked Macaroni

  1. Boil until al dente: 8 oz of noodles or spaghetti.
  2. Drain the noodles and place into a greased casserole.
  3. Mix together in a blender:
  4. 4 eggs
  5. 1/2 lb cubed cheddar or longhorn cheese
  6. 1/2 c milk
  7. 1/2 t paprika
  8. 1/2 t garlic powder
  9. 1/2 t basil
  10. 1/4 t black pepper
  11. 1/4 t dry mustard
  12. Pour cheese mixture into noodles, stir, and cook UNCOVERED in a 350 degree oven for about 30 minutes, or until cheese "custard" is firm.
Variations:
  • Use a combination of spaghetti and noodles. 8 oz. by weight works out to about 3.5 c of noodles.
  • Replace 2 or 3 ounces of the cheese with mozzarella cheese.
  • To warm up leftover casserole, try slicing like meat loaf and heat in a greased, covered pan over a very low heat.

    • Olde English Cheese Macaroni

    1. Boil until al dente: 8 ounces elbow macaroni.
    2. Drain the noodles and combine them with 2 T cheese and 1/2 pound grated or shredded Longhorn or Cheddar cheese.
    3. In a separate bowl, combine the following 7 ingredients:
    4. 1 7-ounce can light beer;
    5. 1 t seasoned salt;
    6. 1 t sugar;
    7. 1/2 t Worcestershire;
    8. 1/4 t dry mustard;
    9. 1/4 t seasoned pepper;
    10. 1/8 t garlic powder;
    11. Pour over macaroni and cheese and mix well.
    12. Pour into shallow 1.5 quart baking dish.
    13. Mix 1/4 c bread crumbs with 1/2 t seasoned salt and sprinkle on top of the casserole.
    14. Sprinkle a handful of grated cheese on top and bake at 350 degrees until browned and bubbly, 30 - 45 minutes.
    15. Place 2" apart on ungreased baking sheets.

    Swiss-Cheese and Macaroni Casserole

    1. Boil until al dente: 8 ounces macaroni.
    2. In a separate pan, create a white sauce:
    3. 1/4 c butter, melted;
    4. 1/4 c ww flour OR 2T cornstarch, blended in until smooth;
    5. 2 cups milk, stirred in and cooked until thickened.
    6. Season to taste with seasoned salt and pepper.
    7. Coarsely chop 1 c unsalted raw cahsew or other nuts.
    8. Grate 8 oz of swiss cheese.
    9. Alternate layers of macaroni, nuts and shredded cheese in a shallow 1.5 quart baking dish.
    10. Pour sauce over top.
    11. Mix 1/2 c soft whole-wheat bread crumbs with 1 T melted butter and 1 T poppy seed. Sprinkle this crumb mixture on top of casserole.
    12. Bake in hot oven (400 degrees) about 20 minutes.

    Crock Pot Cheese Marcaroni

    1. Boil until al dente: Four cups of dried pasta. Best if you mix different types, including spaghetti.
    2. Mix together:
    3. 4-5 cups grated cheese: cheddar, swiss, mozzarella. Best if you mix different types.
    4. 1/2 c milk
    5. 6 x-large eggs
    6. 1 t salt
    7. spices as desired: pepper, oregano, basil.
    8. Cook in crockpot 1 hr high, 1 hr low OR cook in crockpot 3.5 hours low.
    9. Let set 1/2 hour.

    Crock Pot Lasagne

    1. Shred/grate 1 lb mozzarella. Rserve handful for lasagna top.
    2. If spinach is desired, use canned spinach and drain, press and wring dry or cook fresh spinach until completely reduced and then press and wring dry.
    3. If onions are desird, mince and saute in olive oil.
    4. Combine:
    5. Smooth some of the reserved sauce on bottom of crockpot.
    6. Layer uncooked lasagna noodles (regular ones fine -- no need to buy special ones).
    7. Layer cheese/sauce.
    8. Repeat until out of ingredients.
    9. Top with reserved sauce and mozarella cheese.
    10. Cook high for one hour, low for 3-4 hours; OR low for 6-8 hours.