Butter And Cheese Noodles Makaronia Recipes

POLISH NOODLES (COTTAGE CHEESE AND NOODLES)

Steps:

• Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
• Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

PAULA DEEN'S CHEESE NOODLES

Steps:

• Preheat oven to 350 degrees F.
• Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes.

BUTTER AND CHEESE NOODLES(MAKARONIA)

Steps:

• Bring 4 quarts of water to a boil in a large saucepan. Add 1/2-1 tbls. of the salt and the pasta. Cook until al dente, 5-7 minutes(until it still has a little bite to it-not too soft). Drain.
• In a large saute pan, melt butter over medium hight heat. Add the pasta and 3 tbls. grated cheese.
• Season with salt and pepper to taste and toss.
• Top with remaining cheeses and serve hot. Enjoy! Opa!

MACARONI WITH ALFREDO SAUCE

Steps:

• Fill a large soup pot with cold water and a handful of kosher salt. Stir and taste; it should taste like sea water. Cover the pot and heat the water until it boils.​
• Meanwhile, in a large sauté pan , heat the butter and about half of the cream over medium-low heat until it starts to bubble. Lower heat and simmer gently for about 15 minutes or until the sauce has somewhat reduced. Remove from heat and cover.​
• Drop the macaroni into the boiling salted water and cook according to package instructions, about 10 to 12 minutes or until al dente , or tender but still firm to the bite. Drain fully and return to the pot.​
• Pour the hot cream and butter mixture over the macaroni and return the pot to a very low heat. Toss the pasta in the sauce until it is completely coated.​
• Add the rest of the cream as well as the cheese and toss until fully mixed. Adjust consistency with additional cream, if necessary.​
• Season to taste with kosher salt and freshly ground black pepper. Serve right away.