Wednesday, August 19, 2009

Macaroni & Cheese

EVOO (just a couple of circles around the pan)
1 onion (chopped)
2-3 T flour
*heavy cream
bay leaf
1 pkg of macaroni (cooked)
1 small carton of cottage cheese
monterey jack cheese
1 stick butter
2 cups of fresh bread crumbs

Saulte onion in oil until tender, add flour to make a thick roux, add milk, heavy cream and seasonings. Add cooked macaroni, and stir in cottage cheese. In a casserole dish, layer macaroni mixture, with cheddar, and monterey jack cheeses. Mix butter and bread crumbs, and sprinkle of top of the macaroni. Bake 350 until brown and bubbly! (This one is Bill's favorite)

* I don't measure milks, just eyeball be careful not to use to much, it will be runny

Another version w/ Parmesan cheese:

• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted
1. 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.
2. 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.
3. Bake 30 to 35 minutes, or until top is golden. (This one is my favorite)

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