Mac And Cheese With Cottage Cheese Recipes

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.

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.

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

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!

CHUCK'S FAVORITE MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
• Bake 30 to 35 minutes, or until top is golden.

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.

NY TIMES MACARONI AND CHEESE WITH COTTAGE CHEESE

Steps:

• 1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan. 2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. 3. 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.

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.

HOMEMADE COTTAGE CHEESE (CROCK-POT)

Steps:

• Add the rennet liquid to the 1/2 cup of water, set aside.
• Heat skim milk to 85 degree F and maintain temperature for one minute.
• Add buttermilk and Rennet solution and stir well.
• Cover with towel and leave at room temperature (70 degrees F) for 12 to 18 hours. A firm curd will forms and a little Whey will appear on the surface. (To test for firm curd, remove a milk sample at a point near the edge of the pan or bowl with a spoon. The curd is ready when the coagulated milk sample holds its shape and the edges are sharply defined.).
• Cut the curd into 1/2 inch squares by passing a long knife through the curd lengthwise and crosswise of the container.
• Heat curd slowly over hot water until temperature reaches 110ºF.
• Hold this temperature for 20-30 minutes, stirring every 5 minutes to help distribute the heat evenly and keep the curd from sticking together.
• Note: If using a double boiler bring the water to boil and then turn off and watch closely, otherwise it may overheat and you'll have 'cheese'. In my crockpot I turn to high and keep a close eye on the temperature; stirring around the edges and bottom every 5 minutes. Once it gets up to 100 degrees, I turn it to low until it reaches 110, then turn to the keep warm setting. Each crockpot is a little differnt so watch it carefully. I've also read where the container with the curd can be microwaved on high for 1 minute, then stirred and let stand for 5 minutes; but I haven't tried this method yet.
• Immediately pour the the curd into a bowl, or collendar that is lined with cheese cloth and drain for several minutes; shifting the cloth occassionally to help drain off the Whey.
• Once the Whey has been drained off, immerse curd in the cheese cloth in a bowl of cold water for approximately 2 minutes.
• Drain the Whey from the curd and transfer the cheese to a bowl.
• Mix in salt and cream.
• Chill before serving.