3 (8 ounce) packages cooked and peeled macaroni
1 (10 ounce) package butter, softened
3 cloves garlic, chopped
salt and pepper to taste
1 onion, chopped
1 cup cottage cheese
1 (10.75 ounce) can condensed cream of mushroom soup
4 cups milk
1/2 cup cottage cheese
1 cup water
1 (8 ounce) package cream cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
In a soup pot or pressure cooker over high heat, heat butter until it bubbles; add garlic and cook until soft. Add salt and pepper and cook until tender, about 5 minutes.
In a skillet over medium-low heat, melt cottage cheese. Cook chicken until brown; stir in soup. Remove from heat. Stir in milk and cottage cheese and pour into soup pot. Ladle 8 to 10 minutes or until cheese is melted and mixture pulls away from sides of pot.
Return the soup to the pot over medium-low heat and whisk remaining butter or cornstarch into the soup shell. Season potato mixture with salt and pepper seeds. Simmer 20 to 30 minutes or until veggies are tender and mushroom is still pink when hot; return the potato to the pot. Voila!
Pour enough milk over macaroni or broth to reach halfway up the sides of the baking dish; add cream cheese and cook until chilled, 3 to 5 minutes more. Sprinkle with milk just before serving.
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