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Macaroni & Cheese

April 26th, 2011 Posted in Pasta, Sides Tags: Bread Crumbs, Cheese, Macaroni

2 1/2 cups uncooked elbow macaroni

6 Tbl butter

1/4 cup flour

1 tsp salt

1 tsp sugar

2 cups milk

8 oz Velveeta cheese, cut into cubes

1 1/3 cup small curd cottage cheese

2/3 cup sour cream

2 cups shredded cheddar cheese

1 1/2 cups Planko bread crumbs

~Preheat oven to 350

~Cook macaroni according to package directions. Drain and pour into 2 1/2 quart baking dish

~In small saucepan melt 4 Tbl butter completely, stir in flour, salt and sugar until smooth. Gradually add milk and bring to a boil. Cook and stir for 2 minute or until thickened.

~Reduce heat

~Stir in Velveeta until melted

~Stir in cottage cheese and sour cream

~Pour over macaroni (do NOT stir)

~Sprinkle with cheddar cheese

*Optional – melt remaining butter and toss with bread crumbs, sprinkle over top prior to baking

~Bake for 30 minutes or until top is golden brown

Thanks Char!!!

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Mexican Manicotti

September 30th, 2010 Posted in Beef, Casseroles, Main Dishes, Pasta Tags: Beans, Cheese, Make Ahead, Mexican

1 lb ground beef

1 can refried beans

2 1/2 tsp chili powder

1 1/2 tsp oregano

1 package manicotti

2 1/2 c water

1 jar Picante sauce

2 c sour cream

1 c Monterrey Jack cheese

1/4 c sliced green onions

~In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9 x 13 pan

~Combine water and Picante sauce, stir well and pour over shells

~Cover and refrigerate overnight

~Remove from the refrigerator 30 minutes before baking

~Cover and bake at 350 for 1 hour

~Spoon sour cream over top, sprinkle with cheese, onions and olives (if desired).

~Bake 5 – 10 minutes longer or until cheese is melted

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Chicken and Stuffing

February 6th, 2010 Posted in Chicken, Main Dishes Tags: Cheese, Chicken, Stuffing

1 package (6 oz) seasoned stuffing mix

8 boneless, skinless chicken breasts (halved)

1 Tbl canola or vegetable oil

1/4 tsp salt

1/4 tsp pepper

4 Swiss cheese slices (halved)

2 Tbl butter, melted

1 (10.75 oz) can cream of chicken soup

1/4 cup water

~Preheat oven to 350

~Prepare stuffing according to package directions

~Transfer to greased 9 x 13 pan

~In large skillet, brown chicken in oil, sprinkle with salt and pepper

~Place chicken over stuffing, top with cheese, drizzle with butter

~Combine soup and water; spoon over stuffing/chicken

~Cover and bake for 40 minutes. Uncover and bake 10 – 15 minutes longer or until chicken juices run clear

Taste of Home

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