DOUBLE-CHEESE MACARONI
A friend passed this recipe on to me and I made some changes that created this definite crowd pleaser. I make it for every family get-together and I haven't found anyone, child or adult, who doesn't love this ooey, gooey macaroni and cheese. -Sabrina DeWitt, Cumberland, Maryland
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 681 calories, Fat 37g fat (24g saturated fat), Cholesterol 136mg cholesterol, Sodium 1251mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 2g fiber), Protein 34g protein.
DOUBLE MACARONI AND CHEESE
Make and share this Double Macaroni and Cheese recipe from Food.com.
Provided by Joy Boss
Categories Cheese
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.
DOUBLE COMFORT MACARONI AND CHEESE
This family favorite takes everyone's favorite comfort dish, Macaroni and Cheese, and combines it with another favorite comfort dish - STUFFING! It is perfect for any Holiday or Dinner Gathering. I created this dish one year when I had excess stuffing and decided it would make a better topping to my Mac 'n' Cheese than the standard bread crumb topping. This mashup has become one of the most requested dishes ever since. The following recipe is a an easy to make suggestion. However, this dish changes at will whenever I make it. Cornbread Dressing with Barbecue, Sage Dressing with Chicken, or Sausage and Cranberry Dressing with a delicious Shoulder roast, and so on. Feel free to make it your own, and I hope you enjoy it very much. - P. S. Definitely not a 'diet' dish.
Provided by Eric M.
Categories High In...
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!
Nutrition Facts : Calories 524.8, Fat 22.6, SaturatedFat 13.5, Cholesterol 65, Sodium 677.1, Carbohydrate 58.2, Fiber 2.3, Sugar 3.6, Protein 21.6
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BAKED MACARONI AND CHEESE - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 5Category Side DishCuisine AmericanTotal Time 55 mins
- Preheat oven to 375°F. Boil the macaroni for two minutes less than what’s listed on the package. Drain the pasta and set it aside.
- In the same pot that you cooked the pasta, melt the butter over medium heat until frothy. Add the flour and mix it with the melted butter until there are no lumps (about 2 or 3 minutes). Slowly pour in the milk and cream, whisking continuously, until the mixture is smooth with no lumps.
- Add the onion wedgy and smashed garlic. Cook the sauce for 10 to 15 minutes over medium heat. You don’t want it to boil, so lower the heat if necessary. It will start to thicken as it cooks.
- Discard the onion and garlic. Season the sauce with the salt and add all but 1 cup of the cheese (save the rest for the baking dish). Stir until the sauce is smooth and the cheese has melted.
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