Time 40m Yield 2 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a medium bowl, combine macaroni, cheese, milk, egg and salt; mix well. Pour into a greased 1-qt. shallow baking dish; dot with butter. Bake, uncovered, until a knife inserted in the center comes out clean, 30-35 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Alternate layers of macaroni, cheddar, and cottage cheese in a greased 2-quart baking dish; beginning with macaroni and ending with cheddar. Melt 1/4 cup butter; stir in flour to make a smooth mixture. Blend in milk gradually. Heat to boiling; stirring constantly. Cook until thickened about 2 mins. Add salt and pepper. Pour over macaroni and cheese. Bake at 375 degrees for 30-35 minutes.
Time 45m Yield 12 servings (1 cup each). Number Of Ingredients 13 Steps:
Cook macaroni according to package directions. Meanwhile, place cottage cheese in a food processor; cover and process until smooth. Set aside. , In a large saucepan, melt butter. Stir in the flour, salt, pepper and garlic salt until smooth. Gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain macaroni; transfer to a large bowl. Add the cheddar cheese, cottage cheese and white sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. (Dish will be full.) Combine bread crumbs and butter; sprinkle over the top. , Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
Time 1h Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. In first large pot bring salted water to boil and make pasta Al Dente. In second pot prepare stuffing per package directions (or your own recipe). You may use as much stuffing as you wish. The recipe suggestions make for full coverage using a standard 9 X 13 Deep pan. After pasta is done, drain, reserving one mugful of pasta water, and leave pasta in colander. Over medium-low heat, in the same pan you made the pasta in, start making a Roux by melting butter. Gradually add the flour a little at a time to melted butter. When all added cook until thoroughly blended and it starts to thicken. Mix the spices into the Roux. Start whisking your milk, little by little, into the Roux until it gets warm and thickens. Milk should be at room temperature before adding. Now start adding your cheeses into Roux by the handful, ensuring it melts as you mix it inches. Now take your pasta and add it back to your cheese mixture and blend thoroughly until well cover and creamy. Heat through. If it gets too thick, you may use the reserved pasta water as needed to loosen it up. Place the cheese pasta mix into a 9 X 13 pan, spreading out evenly. For easy clean up, Aluminum pans work great for this but you do want one that is over 2" deep. However, feel free to use any available deep Casserole or Dutch Oven pan you have. Take your cooked stuffing and completely cover the Macaroni and Cheese. Take the heated pasta and stuffing dish and place it in the preheated oven. Bake uncovered for about 15-25 minutes depending on your oven. Because of the high moisture content of stuffing it will not necessarily become very toasted. You are simply looking for it to brown a little, and for everything to heat through. You can also do this on a ‘Low’ broiler setting if you have that type of oven (not recommended for drawer broilers), just watch it to prevent burning. If you are making your own recipe version of this and are preparing a Macaroni and Cheese that requires baking, then bake it covered and then remove the cover during the last 10-15 minutes to brown the topping. This can easily serve up to 10-12 people. This can also be made ahead, refrigerated and then reheated or baked using the instruction above. I do not know if it freezes well. Have never done that. You can use any stuffing and Mac ’n’ Cheese recipe, or cheeses, or spices you choose. This is just a starting point. Make it your own family classic. Use less stuffing, or more, add hot sauces or vegetables. To each his own, but I do hope you will give it a try. TIP: For the milk, you can substitute any dairy of your choice, including cream, half and half, Fat Free Evaporated Milk, regular Evaporated milk. I do not recommend Skim Milk. SERVE and ENJOY!
