Mac And Cheese With Cottage Cheese Recipes

BAKED MAC AND CHEESE WITH SOUR CREAM AND COTTAGE CHEESE

Baked Mac and Cheese with Sour Cream and Cottage Cheese image

Rich and cheesy but not too dry. My family loves this and we have it for all our big meals.

Provided by Carolinagirl

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

Ingredients

cooking spray
1 (16 ounce) package elbow macaroni
2 (8 ounce) packages mild Cheddar cheese, shredded, divided
1 (8 ounce) package sharp Cheddar cheese, shredded
¾ cup sour cream
¾ cup cottage cheese
1 egg
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 29.6 g, Cholesterol 80.9 mg, Fat 23.2 g, Fiber 1.2 g, Protein 21.5 g, SaturatedFat 14.3 g, Sodium 419.7 mg, Sugar 1.4 g

MAC AND CHEESE WITH COTTAGE CHEESE

Mac and Cheese with Cottage Cheese image

Large batch of tasty mac and cheese featuring cottage cheese.

Provided by Kandy Ann Braley

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 20

Number Of Ingredients 14

Ingredients

2 (16 ounce) packages elbow macaroni
2 tablespoons butter
4 tablespoons all-purpose flour
3 tablespoons onion powder
2 tablespoons granulated garlic
2 tablespoons Italian seasoning
1 tablespoon dry mustard
salt and ground black pepper to taste
4 cups light cream
1 cup whole milk
3 (6 ounce) packages grated Parmesan cheese
1 (16 ounce) package cottage cheese
1 (16 ounce) package shredded sharp Cheddar cheese
1 (16 ounce) package shredded mozzarella cheese

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.

Nutrition Facts : Calories 619.6 calories, Carbohydrate 41 g, Cholesterol 121.2 mg, Fat 36.6 g, Fiber 1.9 g, Protein 31.6 g, SaturatedFat 22.4 g, Sodium 801.1 mg, Sugar 2.9 g

JOAN'S MACARONI AND CHEESE

Joan's Macaroni and Cheese image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 32

Ingredients

1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper
1 pound pasta (elbow macaroni, fusilli, or any shape desired)
2 ounces butter
3 3/4 cups whole milk
6 ounces ricotta or small curd cottage cheese
3 ounces cream cheese
12 ounces Monterey Jack, shredded
12 ounces Gouda, shredded, plus 8 ounces
Salt and freshly ground black pepper

Steps:

Preheat oven to 350 degrees F.
Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
Preheat oven to 350 degrees F.
Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
Preheat oven to 350 degrees F.
Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.
Preheat oven to 350 degrees F.
Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature.

MACARONI AND COTTAGE CHEESE

Macaroni and Cottage Cheese image

Make and share this Macaroni and Cottage Cheese recipe from Food.com.

Provided by Candace Michelle

Categories Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup macaroni
1/2 cup creamy cottage cheese
3/4 cup milk
1 tablespoon vegetable oil or 1 tablespoon melted butter substitute
1 1/2 teaspoons salt
1 egg
1/4 garlic clove, finely chopped
1 cup cracker crumb (I use reduced fat Club crackers)

Steps:

Cook the macaroni according to directions.
Stir cottage cheese with milk until smooth.
In a seperate bowl, beat the egg , then beat the oil into it.
Add salt and garlic to the cheese mixture.
Now mix this with the cooked and drained macaroni, pour it in a baking dish, sprinkle with crumbs, and bake at 350 till set, about 25 minutes.

Nutrition Facts : Calories 192.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 42.1, Sodium 684.9, Carbohydrate 27.3, Fiber 0.9, Sugar 0.4, Protein 7.7

MAC AND CHEESE WITH COTTAGE CHEESE

Mac and Cheese with Cottage Cheese image

Introduce cottage cheese into a classic with our recipe for Mac and Cheese with Cottage Cheese! This easy Mac and Cheese with Cottage Cheese features a sauce made with fat-free milk and low fat cottage cheese blended until smooth.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 5

Ingredients

2 cups elbow macaroni, uncooked
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/2 cup fat-free milk
1/8 tsp. pepper
6 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes

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.

Nutrition Facts : Calories 340, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 860 mg, Carbohydrate 49 g, Fiber 2 g, Sugar 9 g, Protein 22 g

DELUXE MACARONI 'N' CHEESE

Deluxe Macaroni 'n' Cheese image

Our six grandchildren, who don't think a meal is complete without macaroni and cheese, love this creamy version featuring cheddar and cottage cheese.-Bertha Johnson, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 8

Ingredients

2 cups 4% cottage cheese
1 cup sour cream
1 large egg, lightly beaten
3/4 teaspoon salt
Garlic salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 package (7 ounces) elbow macaroni, cooked and drained
Paprika, optional

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.

Nutrition Facts : Calories 255 calories, Fat 13g fat (9g saturated fat), Cholesterol 71mg cholesterol, Sodium 492mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

RICH 'N' CHEESY MACARONI

Rich 'n' Cheesy Macaroni image

This delicious dish puts a new twist on traditional macaroni and cheese. The three different cheese flavors blend wonderfully. Plus, it's easy to prepare-I plan to make it often when husband Ken and I start traveling.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups whole milk
8 ounces process cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs

Steps:

Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

Nutrition Facts : Calories 508 calories, Fat 31g fat (20g saturated fat), Cholesterol 101mg cholesterol, Sodium 1109mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein.

MACARONI AND COTTAGE CHEESE CASSEROLE

Macaroni and Cottage Cheese Casserole image

Make and share this Macaroni and Cottage Cheese Casserole recipe from Food.com.

Provided by brandiebarker

Categories High In...

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces dry elbow macaroni
1 1/2 cups small curd cottage cheese
8 ounces shredded sharp cheddar cheese
1/2 cup sour cream
1/2 cup milk
1/4 cup grated parmesan cheese
1/2 teaspoon salt
black pepper (to taste)
2/3 cup plain breadcrumbs
3 tablespoons melted butter

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.

Nutrition Facts : Calories 523.5, Fat 27.7, SaturatedFat 16.2, Cholesterol 81.1, Sodium 863.7, Carbohydrate 42.8, Fiber 1.8, Sugar 4.2, Protein 25.3

CREAMY MACARONI AND CHEESE

Creamy Macaroni and Cheese image

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here's our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There's no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.

Provided by Julia Moskin

Categories brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
1 cup cottage cheese (not low-fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch of ground cayenne
Pinch of ground nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound sharp or extra-sharp Cheddar, grated
1/2 pound elbow pasta, uncooked

Steps:

Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 26 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 15 grams, Sodium 496 milligrams, Sugar 5 grams, TransFat 1 gram

MAC & CHEESE BY TERRY CREWS (MACK AND JEEZY) RECIPE BY TASTY

Mac & Cheese By Terry Crews (Mack And Jeezy) Recipe by Tasty image

Here's what you need: elbow macaroni, cream-style cottage cheese, sharp cheddar cheese, sour cream, egg, salt, coconut oil, paprika

Provided by Jody Duits

Categories Sides

Yield 4 servings

Number Of Ingredients 8

Ingredients

8 oz elbow macaroni, 1 package
2 cups cream-style cottage cheese, or small curd
2 cups sharp cheddar cheese, shredded
8 oz sour cream, 1 carton
1 egg, lightly beaten
1 teaspoon salt
1 tablespoon coconut oil
paprika, to garnish

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!

Nutrition Facts : Calories 725 calories, Carbohydrate 50 grams, Fat 40 grams, Fiber 1 gram, Protein 37 grams, Sugar 6 grams

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY

Momma's Deep-Dish Mac 'N' Cheese Recipe by Tasty image

My momma makes the best (and easiest!) deep-dish macaroni and cheese. It's like a baked mac 'n' cheese pie with a combination of smoked Gouda, pepper Jack, mozzarella, cottage cheese, and more. It's one of our family's favorite dishes and a holiday must-have.

Provided by Matt Ciampa

Categories Dinner

Time 1h5m

Yield 10 servings

Number Of Ingredients 16

Ingredients

3 tablespoons unsalted butter, plus more for greasing
1 teaspoon kosher salt, plus more for boiling
16 oz large elbow macaroni
1 cup sour cream
1 cup cottage cheese
2 cups shredded sharp cheddar cheese, divided
1 cup shredded smoked gouda cheese, divided
1 cup shredded pepper jack cheese, divided
1 cup shredded whole-milk mozzarella cheese, divided
1 can cheese sauce, or cream of mushroom soup
½ cup evaporated milk
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne
2 large eggs, beaten

Steps:

Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
Add butter to the macaroni and stir until melted and the noodles are well coated.
In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
Pour the macaroni into the prepared baking dish and smooth in an even layer.
In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
Cover the baking dish with foil. Bake for 30 minutes.
Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
Enjoy!
RECIPE BY: Meiko Temple

Nutrition Facts : Calories 587 calories, Carbohydrate 43 grams, Fat 33 grams, Fiber 1 gram, Protein 28 grams, Sugar 6 grams

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CREAMY MACARONI AND CHEESE - TASTES OF LIZZY T

2014-02-21 Stir in the Velveeta cheese until melted. Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted. Pour the cheese mixture over macaroni. Sprinkle with the remaining cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top the casserole. Bake, uncovered, at 350° for 30 minutes or until golden brown.
From tastesoflizzyt.com

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MACARONI AND COTTAGE CHEESE SKILLET - GAY LEA

Cook macaroni for 8 minutes. Add broccoli during final 3 minutes. Drain and set aside. Meanwhile, in large non-stick, ovenproof skillet, melt half of butter over medium heat; add onion and sauté for 2 minutes or until softened. Stir in mustard, Worcestershire and hot pepper sauces; cook for 1 minute. Add cottage cheese and milk.
From gaylea.com

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MAC AND CHEESE RECIPE WITH COTTAGE CHEESE 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.
From stevehacks.com

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HOMEMADE MAC & CHEESE (EXTRA CREAMY) SPEND WITH PENNIES

2021-10-14 Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened. Remove from heat and stir in parmesan cheese …
From spendwithpennies.com

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MACARONI WITH COTTAGE CHEESE - RECIPE | COOKS.COM

1/2 lb. (2 c.) elbow macaroni 2 c. small curd cream style cottage cheese 1 c. sour cream 1 slightly beaten egg 3/4 tsp. salt Dash of pepper 8 oz. sharp cheese, grated
From cooks.com

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10 BEST GROUND BEEF COTTAGE CHEESE CASSEROLE RECIPES - YUMMLY

2022-05-08 Mexican cheese blend, cottage cheese, lean ground beef, tomato sauce and 7 more Ground beef hash - Balkan style FAMILY ON KETO freshly ground pepper, cottage cheese, sliced bacon, freshly chopped parsley and 11 more
From yummly.com

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COTTAGE CHEESE MACARONI - RECIPE | COOKS.COM

Cook macaroni; drain. In skillet brown onions slowly in 1/2 stick butter. When browned melt 1 stick butter in skillet. Add cottage cheese and onion, butter to macaroni, stir well and serve.
From cooks.com

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COTTAGE CHEESE RECIPES - SIMPLE NOURISHED LIVING

2010-09-04 Preparation. In a large bowl, beat eggs and sugar. Add apple, cinnamon, and vanilla extract, and mix until combined. Stir in flour and cottage cheese and combine well. Coat a medium skillet or a griddle with vegetable cooking spray and heat over medium heat. Using a ½ cup measure, pour the batter onto the hot pan.
From simple-nourished-living.com

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IPA MAC & CHEESE: THE ULTIMATE COMFORT FOOD - COTTAGE LIFE

2019-12-30 Strain cooked pasta and spread out over the buttery dish. Pour the sauce over the noodles, and mix until all the noodles are a little saucy. Sprinkle cheese overtop and panko on top of the cheese. 7. Bake for 20–30 minutes in oven, until cheese is melted and there’s a bit of brown crispiness around the edges and on top.
From cottagelife.com

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