Macaroni & Cabot Cheddar

Name: Macaroni & Cabot Cheddar
Yield: 6
Cuisine: Southern
Ingredients: Vegetable cooking spray; 4 cups cooked elbow macaroni (about 2 cups uncooked); 8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups) or Mac &amp; Cheese Shredded Cheddar cheese; 1 cup Cabot Cottage Cheese; ¾ cup Cabot Sour Cream; ½ cup skim milk; 1 large egg, slightly beaten; 2 tablespoons grated fresh onion; 1½ tablespoons melted Cabot Salted Butter, divided; ½ teaspoon salt; ¼ teaspoon ground black pepper; ⅓ cup dry breadcrumbs; ¼ teaspoon ground paprika; Few sprigs fresh oregano

Servings

6

There’s nothing quite as satisfying as a tasty helping of macaroni and cheese. So, if you have a craving for this classic dish, consider trying out this homemade macaroni and cheese recipe for lunch or dinner. It’s delicious, wholesome and rather substantial—this particular recipe calls for a mix of cheddar, cottage cheese, sour cream and butter, so it’s definitely pretty filling! You and your family will absolutely fall in love with this hearty dish. It’s a great recipe to try out for a family meal, so after making it, please feel free to rate and review—we can’t wait to hear how much you and your family liked it.

If you’re going to make this homemade macaroni and cheese recipe, you’ll only need a few crucial ingredients. The recipe calls for4 cups of cooked elbow macaroni (roughly 2 cups, uncooked), 8 ounces of Cabot Vermont Sharp Cheddar, 1 cup of Cabot Cottage Cheese, ¾ cup of Cabot Sour Cream, ½ cup of skim milk, an egg, onion, Cabot Salted Butter, salt, black pepper, breadcrumbs, paprika and oregano. When preparing this dish, you’ll need to mix together all of the ingredients (after you’ve cooked the macaroni of course) and then spoon everything into a baking dish. Cover the mixture, and then bake everything at 30 minutes for 350°F. Then uncover the dish and bake everything until it’s golden-brown.

Homemade macaroni and cheese is bound to be a popular one with your family. However, we understand just how important it is to only serve the best to the people you care about. Cabot is based around a cooperative of New York and New England family farms—family meal time is a big deal around here—and we work hard to only produce high quality dairy products for our customers, friends and families. So, with that in mind, we want to make sure that this recipe meets our high standards. After trying this dish, please make sure to rate and review it. Also, please check out our other tasty Mac and Cheese recipes!

Ingredients

Vegetable cooking spray
4 cups cooked elbow macaroni (about 2 cups uncooked)
8 ounces Cabot Vermont Sharp Cheddar, grated (about 2 cups) or Mac & Cheese Shredded Cheddar cheese
1 cup Cabot Cottage Cheese
¾ cup Cabot Sour Cream
½ cup skim milk
1 large egg, slightly beaten
2 tablespoons grated fresh onion
1½ tablespoons melted Cabot Salted Butter, divided
½ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup dry breadcrumbs
¼ teaspoon ground paprika
Few sprigs fresh oregano

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Directions

PREHEAT oven to 350°F. Lightly coat 2-quart baking dish with cooking spray.
STIR together in a large bowl cooked macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, egg, onion, 1½ teaspoons of butter, salt and pepper. Spoon mixture into baking dish.
COMBINE in a small bowl remaining melted butter with breadcrumbs and paprika. Sprinkle mixture over macaroni. Cover with lid or foil and bake for 30 minutes. Uncover and bake 5 minutes longer or until golden. Garnish with oregano.