Baked Macaroni and Cheese

Submitted by: Meredith

” A friend of mine sent this recipe to me when I got my first apartment,
because she knows how much I hate cooking! It’s really easy —
even I can make it — and tastes great. I’m not sure where she
found the recipe, but it included the note “Good source of protein,
vitamin A, B group vitamins, calcium.” I’m guessing at the 3-4 serving
yield; I’m the only one I make it for and it lasts me a couple of meals. ”

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste

1 Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 2-quart baking dish.

2 In a large pot of salted water, lightly boil the macaroni
for about 5 minutes until half-cooked.

3 Whisk the egg and milk together in a large cup. Add butter and
cheese to the egg and milk. Stir well.

4 Place the lightly cooked macaroni in the prepared baking dish.
Pour the egg and cheese liquid over the macaroni, sprinkle with
salt and pepper, and stir well. Press the mixture evenly around
the baking dish.

5 Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Cottage Cheese Potatoes

Prep Time: approx. 15 Minutes
Cook Time: approx. 40 Minutes

” This is a easy quick recipe. It is a favorite in my family.
The blend of cottage and cheddar cheeses is spectacular. ”

5 potatoes
1 small onion
1 1/2 cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese

1 Place potatoes in a large pot of water and boil until tender when pierced with a fork.

2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9×3 inch casserole dish.

3 In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream.
Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.

4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition at a glance
Servings Per Recipe: 5 amount per serving
Calories 361
Protein 19g
Total Fat 19g
Sodium 448mg
Cholesterol 50mg
Carbohydrates 30g
Fiber 2g

Reader Comments:
A great way to serve potatoes. I used fat-free sour cream and cottage
cheese and it turned out well.

My partner loved these potatoes and said he wants these once a week.
I found the “cheesiness” a bit much. Be careful not to overcook the
potatoes before they go into the oven.

Cottage Cheese Manicotti

“Simple to fix – the manicotti shells do not need to be precooked!”

Tomato Sauce:
1 clove garlic, minced
1/2 tablespoon olive oil
2 (8 oz) cans unsalted tomato sauce
2 (16 oz) cans unsalted tomatoes
1-1/2 teaspoons oregano leaves
1 tablespoon chopped parsley

2 cups non-fat cottage cheese OR
1 cup non-fat cottage cheese and 1 can drained cooked spinach
3 tablespoons freshly grated non-fat cheese
2 egg whites
1/4 cup chopped parsley
Dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 cup water

Preheat oven to 375° F.

Sauté garlic in olive oil. Add tomato sauce and tomatoes; stir in oregano and parsley.
Bring to a boil and simmer covered for a minimum of 20 minutes, up to 2 hours, stirring
occasionally. Makes 5 cups of sauce.

Combine filling ingredients and stuff uncooked manicotti shells using a small butter
knife or a spoon. Fill bottom of a 9″x13″ casserole dish with 2 cups of tomato sauce.

Arrange stuffed manicotti shells in a single layer over sauce, side by side.

Cover shells with remaining 3 cups of sauce and pour 1 cup of water over all.
Tightly cover dish with foil and bake for 50 minutes.

Remove foil and bake an additional 10 minutes.

Makes 5-6 servings.

Cheesy Zucchini

Take 3-4 medium size zuchinni and slice in 4″ wedges — so they look almost
like steak fries. Place in baking dish and pour over them 1-1/2 cups heavy
cream. Then sprinkle with 2 cups parmesan cheese. Bake at 325 for 40
minutes. Sounds strange, but boy is it tasty!

No Mess (un)Grilled Cheese & Tomato

By: Barbi

Cut a thick slice of tomato and microwave it for 30 seconds.
Toast some bread. Add cheese to both sides of bread.
Take the tomato slice (it will be boiling hot, be careful)
and place between the cheeses.
Let sandwich sit for a minute. Your cheese will now be melted.

Cheese Souffle

For soufflé making, in addition to the usual pots, cups, and measuring spoons, you must have a metal or ceramic bowl (never plastic), a rubber spatula,
and a whisk. An electric mixer helps a lot and, depending on your stamina,
may also qualify as a requirement. A soufflé dish is nice, but not required;
you just need an oven-proof dish of some sort, 1 quart capacity for this recipe,
or double the recipe, if all you have is a 2-quart baking dish..

Cheese Soufflé

1/4 cup butter or margarine

3 Tbs. flour

1 cup milk

3 eggs, separated, plus 1 extra egg white

1 cup shredded sharp cheddar cheese

dash cayenne pepper

1 Tbs. Worcestershire sauce

Eggs need to be at room temperature, so take them out of the refrigerator before
you start. (Or put them in a bowl of warm water for a few minutes.)

Butter the inside of a 1-quart baking dish with 1 Tbs. butter or margarine.

In a deep pot over medium heat, melt the rest of the butter/margarine, then whisk
in the flour. Slowly add milk, whisking continuously to prevent lumps. Continue
whisking until the sauce begins to thicken (takes a minute or two — then suddenly,
it happens). Remove pot from heat and whisk in the yolks, one at a time, blending
thoroughly as each is added.

Set oven to 375 degrees. Fold the cheese and seasonings into the sauce, using a
rubber spatula to blend gently but thoroughly. Taste and adjust seasoning as desired.
Set aside.

Now, you’re ready to beat the egg whites. There are a variety of tricks for keeping
whipped egg whites from deflating. One is to use a copper mixing bowl — it just works
better. Another way is to rub the inside of your bowl with a cut lemon, then wipe off
any excess moisture — the tiny amount of residual acid helps keep the beaten egg white
from collapsing. Even if you don’t want to bother with either of these options,
make sure the bowl is very clean — any trace of oil can defeat your purpose.
(I don’t have a copper bowl, so I alternate between using lemon and not worrying about
it — it depends largely on
whether this is for company or not.)

Into your prepared bowl, place the four egg whites. Beat at low speed until the
whites are frothy, then at medium-high until they hold stiff peaks. With the rubber
spatula, lift out about one fourth of the whites and fold them into the sauce.
Use a smooth down, under, up, and over circular motion. Turn the pot at the completion
of each stroke, so you combine contents thoroughly.
Fold just until mixture is uniformly spongy.

Use the spatula to scrape the rest of the egg whites onto the sauce, and gently
but quickly fold them in with the same circular motion, making sure you reach
the bottom of the pot with each stroke. This time, do not blend completely, but
stop while there are still some
bits of white froth showing here and there.

With the spatula, smooth the mixture into the prepared baking dish.
It should fill the dish completely. If it doesn’t fill the dish, smooth it
into a smaller dish. Run your fingertip
an inch down, all the way around, inside the rim. This creates the “top hat”
effect when the soufflé rises, and also keeps it from overflowing.

Place the soufflé on the lowest rack of the hot oven and bake from 25 to 40
minutes, depending on the texture you like. The traditional, runny, fragile
soufflé that the French prefer is produced by the shorter time. I prefer a
slightly longer cooking time — both because I prefer a less damp texture,
and because the soufflé becomes harder to damage when baked a little longer,
since the shorter cooking time gives you an exquisite but delicate product
that barely makes it to the table without caving in. It also makes better
leftovers when it’s a little more “solid.” For the firmer version, I test
the soufflé after 35 minutes — a knife blade stuck in from the side should
come out clean — then turn off the oven and let it stand for five minutes,
while I prepare for the presentation (or just dig out a plate and fork,
since I do make this for myself). Serves 4.

If you double the recipe, for a 2-quart dish, bake an extra 5 to 7 minutes.
Serves 6-8.

Special bonus: This isn’t simply a cheese soufflé recipe —
it’s an “anything you have on hand” soufflé recipe.
For the cup of cheese, you could substitute cooked, finely chopped,
well-drained spinach with a few tablespoons of grated parmesan and
appropriate seasonings. Or a cup of canned tuna or salmon mashed up
with some sautéed onions. Or a cup of puréed broccoli or asparagus
seasoned to taste. Or a cup of cooked ground beef and/or mashed potatoes.
In fact, a cup of pretty much anything with a little body and not too much
liquid can be spun into this recipe. And if you want to stay with cheese,
try Monterey Jack with chopped jalapeño peppers, or keep the cheddar but
eliminate the Worcestershire sauce and use tarragon, or toss in a handful
of diced ham. Once you get the hang of it, no one need ever know that they’re
eating leftovers again!

Vegetarian Cheese Dish

I make this in two quiche pans using a 27 ounce can of green chiles from Rosarita. I have used another brand (can’t
think of its name) which didn’t fill the cans as full so it
might be a stretch to fill two pans. Feel free to use more
cheese if you like–we like the bite of the peppers to come
through loud and clear.

I usually make a tomatillo salsa with this–but any mild
salsa should be tasty. I serve Mexican rice to the non-
dieters and salads for everyone. BTW, I used to make this
VLF with nonfat cheese (except on top where I used the real
thing) and egg beaters. It was pretty good–but this way
is mu-u-uch better.

* Exported from MasterCook II *

Chile Rellenos Quiche

Recipe By : Barbara Pollack (
Serving Size : 8 Preparation Time 0:45
Categories : Appetizers Cheese
Eggs Main Dishes
Tex-Mex & Mexican Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
27 ounces canned green chiles — whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder
1/2 teaspoon salt

Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.

Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.

Clean any seeds and membranes out of the peppers.

If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.

If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.

Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.

Bake at 375°F until cheese is melted and slightly browned–
about 30 minutes.

Note: the traditional recipe for chile rellenos involves
beating the egg whites stiff and folding in the yolks et al,
coating the stuffed pepper with this mixture and then deep
frying. Very tasty–but a lot of work.

Cheesy Cauliflower Casserole

Here’s a recipe that has become an everyday side for me. It may sound
peculiar, but it’s wonderful.

Steam cauliflower
Mix Equal portions of mustard and mayonnaise together and pour over steamed
cauliflower. Top with sharp shredded cheddar.
Cook for 15-20 min on 375, or until cheese is melted.

Cheese and Spinach Casserole

Servings 4 @ 6 g each
Oven Temperature 350 F
Preparation Time 10 minutes plus 50 minutes baking time

1 10-oz. Pkg. frozen chopped spinach, thawed and drained
2 T. soy flour
1/4 cup butter, melted
1 cup creamed cottage cheese (4% MF)
3 eggs, slightly beaten
1/2 cup cheddar cheese, grated
salt and pepper to taste


1. Preheat oven to 350 degrees.

2. Grease a 1-1/2 quart casserole.

3. Combine all ingredients; mix well. Pour into prepared
casserole dish.

4. Bake for 50 to 60 minutes.

grilled cheese and garlic sandwich

By: Barbi Claridge

1. shred extra-sharp cheddar cheese with fresh garlic
(run a peeled garlic clove across the cheese shredder until covered,
now shred your cheese until garlic is gone, repeat – you now have
garlic shredded cheese)
2. press garlic shredded cheese onto both slices of bread (so that
no strands are hanging over the edge)
3. insert thinly sliced tomato between the two halves, press together
4. butter outsides of sandwich
5. fry in pan until both sides are nice and brown


p.s. I eat alot of garlic so I am used to eating a whole clove in
one sandwich. This may be too strong for some people. If you are
making more than one sandwich you could just use one clove for
the total cheese in all the sandwiches. Just mix up the cheese
good after shredding, so the garlic will be evenly distributed.