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Photo for - Macaroni and Cottage Cheese Skillet

Macaroni and Cottage Cheese Skillet

A family favourite with a twist!

  • Yields: 6 servings
  • Preparation: 26 minutes

Ingredients

  • 2 cups (500mL) macaroni
  • 4 cups (1L) broccoli florets, small
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1/4 cup (50mL) onion, finely chopped
  • 1 tbsp (15mL) dry mustard
  • 1 tbsp (15mL) Worcestershire sauce
  • 1 tsp (5mL) Louisiana-style hot pepper sauce
  • 1 pkg (500g) Nordica 2%
  • 1/4 cup (50mL) Hewitt's - milk
  • 1 cup (250mL) IVANHOE - Old Cheddar, shredded
  • 1/2 cup (125mL) fresh whole wheat breadcrumbs

Instructions

  1. Cook macaroni for 8 minutes. Add broccoli during final 3 minutes. Drain and set aside.
  2. Meanwhile, in large non-stick, ovenproof skillet, melt half of butter over medium heat; add onion and sauté for 2 minutes or until softened. Stir in mustard, Worcestershire and hot pepper sauces; cook for 1 minute. Add cottage cheese and milk. Bring to boil, stirring constantly, until cheese melts slightly and sauce is bubbling. Remove from heat and gradually stir in cheese until melted.
  3. Toss hot pasta and broccoli with sauce; stir until well coated. Spread evenly in casserole dish. Melt remaining butter and toss with breadcrumbs; sprinkle over macaroni. Broil on middle rack for 4 to 5 minutes or until crumbs are toasted.
Photo of - Macaroni and Cottage Cheese Skillet

Ingredients

  • 2 cups (500mL) macaroni
  • 4 cups (1L) broccoli florets, small
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1/4 cup (50mL) onion, finely chopped
  • 1 tbsp (15mL) dry mustard
  • 1 tbsp (15mL) Worcestershire sauce
  • 1 tsp (5mL) Louisiana-style hot pepper sauce
  • 1 pkg (500g) Nordica 2%
  • 1/4 cup (50mL) Hewitt's - milk
  • 1 cup (250mL) IVANHOE - Old Cheddar, shredded
  • 1/2 cup (125mL) fresh whole wheat breadcrumbs