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Forum -> Recipe Collection -> Dairy & Pareve Meals
No boil Baked Mac and Cheese



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The Happy Wife




 
 
    
 

Post Tue, Jul 17 2012, 11:55 pm
This was so yummy and easy to make. Thought I'd share.

Yield: 6 to 8 servings.

1 cup cottage cheese
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound shredded cheese ***I used half this amount
1/2 pound elbow pasta, uncooked.
***I also added frozen spinach


1. Heat oven to 375°F and position an oven rack in upper third of oven. Grease a 9-inch round or square baking pan.

2. Pour ingredients into prepared pan, cover tightly with foil and bake 30 minutes.

3. Uncover pan. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

****I made mine in a toaster oven, so I cooked it for an hour covered, then half an hour uncovered at 300.
It was slightly liquidy when I took it out, but was fine after it cooled a little.

Enjoy! Very Happy
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naomi2




 
 
    
 

Post Sun, Jul 22 2012, 4:21 pm
O.M.G!! just made this and it's delicious!!
I followed the recipe exactly. just with 8oz. bag of cheese and no spinnach
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mommy of boys




 
 
    
 

Post Sun, Jul 22 2012, 4:37 pm
whta kind cheese? (mozzarela,pizza,blend....)
also I dont have dry mustard and dh doesnt like it realy can I skip or this does it?
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gardengirl




 
 
    
 

Post Sun, Jul 22 2012, 4:55 pm
@ The Happy Wife: Would love to make this, but I'm not clear. Did you cook at 300 the whole time, or only when you uncovered it?
Thanks for posting what looks like a great recipe!
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The Happy Wife




 
 
    
 

Post Sun, Jul 22 2012, 6:01 pm
mommy of boys- You can use any kind of cheese you like. I used pizza blend. And you can definitely skip the dry mustard.

gardengirl- I cooked at 375, then lowered it when I uncovered it, only because I was using a tiny toaster oven. In a regular oven you should be able to follow the recipe exactly.
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OOTBubby




 
 
    
 

Post Sun, Jul 22 2012, 7:44 pm
Here's another no boil mac 'n cheese recipe. It was a big favorite of my family when they were young. It was also a regularly requested post-fast meal (note that it is extremely filling).

1-1/2 cups elbow macaroni, raw (or a little more)
1-1/2 cups very hot or boiling water
1 pound cottage cheese
8 ounces american cheese
1/2 stick margarine

Combine everything in a round oven-proof casserole or pot. Bake uncovered at 350 degrees for 45 minutes, stirring every fifteen minutes, until it looks done. If you double or triple the recipe, it will take much longer to cook (about 1-1/2 hours for triple recipe).
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wtvr




 
 
    
 

Post Sun, Jul 22 2012, 8:36 pm
Thanks! I make the the no-cook baked ziti all the time, and also say I want to try doing it with mac and cheese. Now I have a recipe!
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girlzrus




 
 
    
 

Post Sun, Jul 22 2012, 9:10 pm
wtvr: can u post the no bake ziti recipe?
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wtvr




 
 
    
 

Post Sun, Jul 22 2012, 9:27 pm
bedofroses wrote:
wtvr: can u post the no bake ziti recipe?


Here is the thread http://imamother.com/forum/vie.....+ziti
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elf123




 
 
    
 

Post Sun, Jul 22 2012, 11:28 pm
Would you double it and make in a 9x13?
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The Happy Wife




 
 
    
 

Post Mon, Jul 23 2012, 2:24 pm
elf123 wrote:
Would you double it and make in a 9x13?


I don't see why not. You might have to adjust the cooking time, though.
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runninglate




 
 
    
 

Post Mon, Jul 23 2012, 2:50 pm
how many ounces are in a typical box of elbow macaroni?
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OOTBubby




 
 
    
 

Post Mon, Jul 23 2012, 2:51 pm
runninglate wrote:
how many ounces are in a typical box of elbow macaroni?


16
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runninglate




 
 
    
 

Post Mon, Jul 23 2012, 3:00 pm
thanks!
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shanie5




 
 
    
 

Post Mon, Jul 23 2012, 6:07 pm
I doubled it-all but the shredded cheese. Its in the oven now. it needed about 15 extra minutes. Havent tasted it yet......
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shanie5




 
 
    
 

Post Mon, Jul 23 2012, 6:35 pm
Okay, just had some. I like it. Kids are eating it but not thrilled. But I will make it again. its quick, easy, and they ARE eating it.
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girlzrus




 
 
    
 

Post Fri, Jul 27 2012, 1:44 am
wtvr: thanx
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