Macaroni And Cottage Cheese Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a very large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring often, until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt butter in another very large pot over low heat. Stir in flour, onion powder, garlic, Italian seasoning, mustard, salt, and pepper until a smooth paste forms. Pour in cream and milk. Add Parmesan, cottage, Cheddar, and mozzarella cheeses. Stir often, making sure to scrape the bottom of the pot, until cheeses start to melt. Increase heat to medium and cook, stirring constantly, until sauce is thick and runny.
• Drain macaroni and divide between two 9x13-inch pans. Pour cheese sauce evenly over the top. Mix until sauce is spread out evenly.
• Bake in the preheated oven until cheese sauce starts to brown, about 45 minutes.

Steps:

• In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.

Steps:

• Cook macaroni "al dente" according to package directions. Drain with cold water.
• Preheat oven to 350°F (180°C).
• In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni.
• Grease a 2-quart (2 liters) casserole dish with coconut oil.
• Spoon mixture into casserole dish and sprinkle with extra cheese and paprika.
• Bake for 45 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Reserve 1/2 cup shredded mild Cheddar cheese for later use
• Mix mild Cheddar cheese, sharp Cheddar cheese, sour cream, cottage cheese, and egg together in a bowl; season with salt and pepper. Stir cooked macaroni into cheese mixture. Pour macaroni mixture evenly into the prepared baking dish; sprinkle with the reserved 1/2 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 40 minutes. Let cool for 10 minutes before serving.

Steps:

• Cook macaroni in large saucepan as directed on package, omitting salt.
• Meanwhile, blend cottage cheese, milk and pepper in blender until smooth.
• Drain macaroni; return to saucepan. Stir in cottage cheese mixture and VELVEETA; cook on low heat 2 to 3 min. or until VELVEETA is completely melted and mixture is heated through, stirring occasionally.

Steps:

• Grease a 13 x 9-inch baking dish.
• For the sauce; cook the ground beef or sausage meat with onion and garlic, chili powder, basil, oregano and cayenne; cook until browned; drain fat.
• Add in tomato paste and stir over medium-low heat for 2 minutes.
• Add in crushed tomatoes, bring to simmer and cook uncovered over medium-low heat stirring occasionally for 1-1/2 to 2 hours (the longer this sauce cooks the thicker and richer it will be, if you find that the sauce is too thick add in some water and continue cooking).
• Season with salt and pepper; set aside.
• Meanwhile cook the macaroni pasta until just al dente (do not overcook the pasta) drain then place into a bowl.
• Add in 3 cups cottage cheese, 1 cup grated mozzeralla cheese, 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper; mix to combine with a wooden spoon.
• Spread about 1-1/2 cups cup meat sauce into the bottom of the prepared baking dish.
• Top meat sauce (just dollup the meat sauce then spread with a spoon, you do not have to cover completely with the meat sauce) then with 1/3 of the cottage cheese/macaroni mixture, then sprinkle about 1 cup shredded mozzeralla or cheddar cheese.
• Repeat the layers 2 more times (make certain to save some meat sauce for the top of the casserole).
• Top with remaining meat sauce.
• In a small bowl combine the topping ingredients together until blended, then sprinkle over the top of the casserole.
• At this point you can cover the casserole and refrigerate until ready to bake.
• Bake at 350 degrees for 40-50 minutes or until hot and bubbly.
• Let stand for 15 minutes before serving.
• Delicious!

Steps:

• 1. Preheat oven to 375. Bring a pot of water to a boil and cook the pasta one minute less than the directions call for. Drain very well and add to a 9x12 baking dish.
• 2. Stir in cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, salt and pepper. In a small bowl, stir the bread crumbs and melted butter together. Sprinkle evenly over the top and bake for 35 minutes, or until top is golden brown and bubbling.

Steps:

• In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. , Transfer to a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with paprika if desired.

Steps:

• Heat oven to 400ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1-1/2 cups milk in large saucepan on medium-high heat. (Do not let milk come to boil.) Whisk flour and remaining milk until blended. Add to hot milk; cook 2 to 3 min. or until slightly thickened, stirring constantly. Remove from heat. Add shredded cheese; stir until melted. Stir in cottage cheese.
• Drain pasta. Add to cheese sauce; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through.