Macaroni And Cottage Cheese Casserole Recipes

MAC AND CHEESE WITH COTTAGE 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.

COTTAGE CHEESE CASSEROLE

Steps:

• Saute first 5 ingredients in a large skillet.
• Stir in next 6 ingredients and simmer until macaroni is tender, about 25 minutes.
• Mix next 3 ingredients together.
• Put 1/2 the macaroni mixture in a greased 2-qt casserole dish.
• Top with 1/2 the cottage cheese mixture.
• Repeat layers.
• Bake at 350 degrees for 40 minutes.

MACARONI AND CHEESE CASSEROLE

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.

MILLION DOLLAR MACARONI & CHEESE CASSEROLE RECIPE - (4.1/5)

Steps:

• Cook pasta just until al dente according to package directions - don't overcook! Strain and rinse with cold water. Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Set aside. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese. Bake 22 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving. NOTES *You just need enough provolone to cover the 9x13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco. **I find this pasta equally delicious without the panko topping as the Parmesan cheese topping bakes to golden perfection

CHEESEBURGER MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
• Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

BAKED MAC AND CHEESE WITH SOUR CREAM AND COTTAGE CHEESE

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.

MACARONI AND COTTAGE CHEESE

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.

MACARONI AND COTTAGE CHEESE CASSEROLE

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.

MAC AND CHEESE WITH COTTAGE CHEESE

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.

BAKED MACARONI PIE WITH COTTAGE CHEESE

Steps:

• Preheat oven to 325*.
• In large bowl, beat eggs well. Mix in cheeses and parsley well. Stir in macaroni.
• Pour mixture into a generously greased 8" x 12" pyrex baking dish. Bake for 1 hour or until knife inserted in center comes out clean. Let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly. May need to be seasoned with pepper just before serving.

DELUXE MACARONI 'N' CHEESE

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.

TWO-CHEESE MACARONI CASSEROLE

Steps:

• In a large saucepan, bring water and butter to a boil. Remove from the heat; carefully stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly and macaroni is tender.

ZIPPY MACARONI AND CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions; drain. Add cottage, mozzarella and cheddar cheeses; set aside., In a large saucepan, combine cornstarch and milk until smooth. Stir in onion, green pepper, mustard, salt and pepper flakes. Bring to a boil; cook and stir 2 minutes or until thickened. Pour over macaroni mixture; gently stir to coat., Transfer to a greased 2-qt. baking dish. Combine cornflakes and butter; sprinkle over top. Bake, uncovered, 25-30 minutes or until bubbly and the top is golden brown.

LAYERED MEAT AND COTTAGE CHEESE MACARONI CASSEROLE

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!

LAYERED MACARONI CASSEROLE

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. , Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving.

MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
• Bake, covered with aluminum foil, for 20 to 25 minutes.

MAC AND CHEESE I

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Grease a 2 quart casserole dish.
• In a food processor, blend cottage cheese until smooth.
• In large bowl, combine cottage cheese, egg white, sweetener, cheese food, buttermilk and liquid smoke until well mixed. Stir in pasta. Pour into prepared dish. Top with crushed crackers.
• Bake at 400 degrees F (205 degrees C) for 30 minutes.

MACARONI & CHEESE CASSEROLE

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.