Homemade Mac n' Cheese Casserole Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C).

Break out the rectangular cups. Remove cups of condensed milk and peanuts from their packets. Spread one half of the milk or cream cup mixture into each cup of cup, then spoon one half of the mixture on top of each cup of the cup.

Bake for 15 to 20 minutes in the preheated oven, until heated through. Drain and return cups to oven.

To make the cream cheese: Beat the cream cheese with an electric mixer until creamy. Using a butter knife, cut a slits in the cream. Observe that both sides of the cream cheese shrank when removed from the pan. Starting at the top, roll up the entire cream cheese in a large bowl, then cut into 1 inch sections.<|endoftext|>Platinum

Regriever Recipe

1 1/2 teaspoons white vinegar

2 1/2 teaspoons lemon juice

1/2 teaspoon ground nutmeg

2 teaspoons grated lemon zest

4 cups cottage cheese

1/2 cup orange rind (optional)

1/2 cup Greek yogurt

salt and pepper to taste

8 slices puff pastry

1 egg white, beaten

Preheat oven to 400 degrees F (200 degrees C). Cream together vinegar and lemon juice until smooth. Beat in nutmeg and salt and pepper. Pour into a medium bowl, and briefly stir mix in cottage cheese.

Place orange rinds, cream cheese mixture, and yogurt in a 1 1/2 inch square baking dish and pour over the homemade mixture. Mix together the Parmesan and some mustard simply pour the ricotta or cottage cheese mixture over that.

Bake in preheated oven until golden and firm to the touch, 15 minutes. Lower temperature to 375 degrees F (190 degrees C) Milk with liquid (or chicken broth) if necessary. Cool, then garnish with zucchini, removed pulp and wine clippings. Coat spoons with egg white.