Million Dollar Mac Bake

This lit­tle recipe needs to be tucked away for that moment din­ner­time has snuck up on you. A semi-stocked pantry and fridge should have just about every­thing you need to get this yum­my, sat­is­fy­ing meal on the table in under an hour — AND with just the effort of boil­ing some pas­ta, mix­ing in a few ingre­di­ents and bak­ing to bub­bly, gooey per­fec­tion.

So here’s what you’ll need ::

  • 1 lb pas­ta, slight­ly under­cooked (I used stroz­za­preti)
  • 2 c cot­tage cheese
  • 8 oz cream cheese
  • 2 c crushed toma­toes
  • ½-1 t salt
  • 3–4 T pre­pared pesto*
  • 8 oz shred­ded ched­dar
  • 8 oz shred­ded mon­terey jack 
  • 1 lb browned ground beef drained and light­ly sea­soned with s & p

I pret­ty much always have these ingre­di­ents on hand. If I hap­pen to be miss­ing one (like beef), then I just omit it. You could sub browned ground sausage, or rotis­serie chick­en for the ground beef if you pre­fer.

Rather than using the pesto, I used the left­over (unused) 10 Herb Mari­nade found HERE.

Drain the boiled pas­ta and then com­bine all ingre­di­ents (reserve about half of the cheese to sprin­kle over the top) in a large bowl, stir­ring to com­bine.

Pour every­thing into a 9“x13” pre­pared bak­er, sprin­kle remain­ing cheeses on top and bake for 30–40 min­utes (until bub­bly) in a pre­heat­ed 350° oven.

The com­bi­na­tion of cheeses with the tangy crushed toma­toes and the fresh, fla­vor­ful gar­lic herb pesto turn a sim­ple bag of dried pas­ta into a deli­cious din­ner­time solu­tion. Now, to this busy mom­ma with a house full of hun­gry humans — that’s worth a mil­lion bucks. (not exact­ly a mil­lion bucks — but at least $30! hah!)

Mil­lion Dol­lar Mac Bake
Serves 8
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
704 calo­ries
48 g
127 g
39 g
40 g
20 g
277 g
912 g
6 g
0 g
14 g
Nutri­tion Facts
Serv­ing Size
277g
Serv­ings
8
Amount Per Serv­ing
Calo­ries 704
Calo­ries from Fat 342
% Dai­ly Val­ue *
Total Fat 39g
60%
Sat­u­rat­ed Fat 20g
102%
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 2g
Monoun­sat­u­rat­ed Fat 12g
Cho­les­terol 127mg
42%
Sodi­um 912mg
38%
Total Car­bo­hy­drates 48g
16%
Dietary Fiber 2g
9%
Sug­ars 6g
Pro­tein 40g
Vit­a­min A
19%
Vit­a­min C
6%
Cal­ci­um
53%
Iron
15%
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
Ingre­di­ents
  1. 1 lb pas­ta, slight­ly under­cooked (I used stroz­za­preti)
  2. 2 c cot­tage cheese
  3. 8 oz cream cheese
  4. 2 c crushed toma­toes
  5. ½-1 t salt
  6. 3–4 T pre­pared pesto*
  7. 8 oz shred­ded ched­dar
  8. 8 oz shred­ded mon­terey jack
  9. 1 lb browned ground beef drained and light­ly sea­soned with s & p
Instruc­tions
  1. Drain the boiled pas­ta and then com­bine all ingre­di­ents (reserve about half of the cheese to sprin­kle over the top) in a large bowl, stir­ring to com­bine.
  2. Pour every­thing into a 9“x13” pre­pared bak­er, sprin­kle remain­ing cheeses on top and bake for 30–40 min­utes (until bub­bly) in a pre­heat­ed 350° oven.
  3. Serves 8
Notes
  1. Rather than using the pesto, I used the left­over (unused) 10 Herb Mari­nade (link in body of post).
beta
calo­ries
704
fat
39g
pro­tein
40g
carbs
48g
more
Food for a Year: https://foodforayear.com/

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