Cottage Cheese Macaroni Recipe
Taste it to believe it that this Cottage Cheese Macaroni recipe can get you hooked easily. This is the most comforting Side Dish recipe I have come across. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Cottage Cheese Macaroni.
Ingredients
4 cups (1 L) water
1 medium-sized onion, peeled and cut in two
1 tsp (5 mL) salt
2 cups (500 mL) elbow macaroni
2 eggs
1 cup (250 mL) milk
1 1/2 cups (375 mL) cottage cheese
1/4 cup (60 mL) parsley or chives, chopped fine
2 tbsp (30 mL) soft butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) sweet basil or oregano
Directions
Place in a large microwave-safe bowl the water, onion and the teaspoon of salt.
Microwave 10 minutes at HIGH.
Add the macaroni, stir.
Microwave 12 to 14 minutes at HIGH.
Strain into a fine sieve.
Set aside.
Beat the eggs until light.
Add the milk and cottage cheese.
Mix together with a fork and add the remaining ingredients.
Add to the macaroni, stir until the whole is well mixed.
Pour into a well-buttered baking dish.
Preheat the convection part of your microwave oven at 350°F (180°C).
Place the dish in the oven.
Bake, uncovered, 35 minutes, or until golden brown here and there.
Serve warm or at room temperature, but not refrigerated.
Microwave 10 minutes at HIGH.
Add the macaroni, stir.
Microwave 12 to 14 minutes at HIGH.
Strain into a fine sieve.
Set aside.
Beat the eggs until light.
Add the milk and cottage cheese.
Mix together with a fork and add the remaining ingredients.
Add to the macaroni, stir until the whole is well mixed.
Pour into a well-buttered baking dish.
Preheat the convection part of your microwave oven at 350°F (180°C).
Place the dish in the oven.
Bake, uncovered, 35 minutes, or until golden brown here and there.
Serve warm or at room temperature, but not refrigerated.
