Mac And Cheese Bake With Bacon And Cottage Cheese Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 8x8-inch casserole dish with cooking oil.
• Prepare Macaroni & Cheese according to package directions. Stir in cream cheese and Cheddar cheese. Add broccoli. Pour mixture into prepared baking dish.
• Combine panko and bacon crumbles; sprinkle over the mac & cheese.
• Bake until topping is golden brown, 20 to 25 minutes.

Steps:

• Cook macaroni according to box directions and set aside.
• In a medium saucepan melt butter over low heat. Add flour and stir constantly until smooth.
• Turn heat to medium and add milk stirring constantly until thick. (About 10 minutes).
• Add hot sauce. Stir until mixed in evenly.
• Add pasta, bacon and cheese. Mix until cheese melts, bacon is mixed in, and pasta is evenly coated.
• Pour macaroni and cheese into a 9x13 baking dish and top according to taste.
• Bake in preheated oven at 350 degrees for about 25-30 minutes. (If using parmesan cheese and breadcrumbs take it out when the top looks lightly browned. If using cheddar cheese topping take out when top becomes darkened, but not burnt.).

Steps:

• Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.
• Preheat the oven to 400 degrees F.
• In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.
• While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper.
• To serve, scatter the bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.

Steps:

• Cook elbows according to package directions.
• Cook one package of bacon and crumble into little pieces.
• Stir together elbows, bacon pieces and cottage cheese.

Steps:

• Heat oven to 350°F.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on medium heat. Add onions; cook and stir 2 min. or until golden brown. Stir in flour; cook 2 min., stirring constantly. Whisk in milk, then dressing. Bring just to simmer, stirring constantly; cook and stir 2 to 3 min. or until thickened. Add cheeses and Sriracha sauce; cook and stir 2 min. or until cheddar is melted.
• Drain macaroni. Add to prepared cheese sauce along with the bacon; mix lightly.
• Spoon into in 13x9-inch baking dish sprayed with cooking spray.
• Bake 20 min. or until heated through.

Steps:

• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook 1 min. Add cabbage; cook 3 min. or until crisp-tender. Add cream cheese spread and broth; cook and stir 5 min. or until cream cheese is melted.
• Drain macaroni. Add to cabbage mixture with bacon; stir to coat. Spoon into 2-qt. baking dish. Mix Parmesan and bread crumbs in small bowl. Sprinkle over macaroni mixture.
• Bake 25 min. or until lightly browned.

Steps:

• Heat oven to 350 degrees F.
• Cook macaroni as directed on package. Meanwhile, melt butter in large saucepan on low heat. Stir in flour; cook 2 min. or until bubbly. Gradually stir in milk; cook on medium heat until mixture comes to boil, stirring constantly. Simmer on low heat 3 to 5 min. or until thickened. Add 1 1/2 cups cheese; cook and stir 5 min. or until melted.
• Drain macaroni. Add to sauce with bacon; mix lightly. Spoon into 1 1/2 quart casserole; top with remaining cheese.
• Bake 20 min. or until heated through.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Stir in pasta and cheeses; transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low until pasta is tender, 3 to 3-1/2 hours. Turn off slow cooker; remove insert. Let stand, uncovered, 15 minutes before serving. Top with bacon.

Steps:

• In a large skillet, cook bacon, stirring occasionally, over medium heat until crisp, 5-6 minutes. Remove with a slotted spoon; drain on paper towels. Discard all but 1 tablespoon of drippings. Brown ground beef in drippings; remove from pan. Add onion to skillet; cook and stir until translucent, 2-3 minutes. Add garlic; cook 1 minute more., Combine red pepper, carrot, seasonings and pasta in a 4-qt. slow cooker. Layer with ground beef, bacon and onion mixture (do not stir). Pour in broth., Cook, covered, on low for about 1 hour, until meat and vegetables are tender. Thirty minutes before serving, stir in sour cream and cheeses.