It’s good and truly September now. Football’s back, the World Series is on the way; PTA meetings, musical auditions, waiting in the pick-up line; turning leaves, fall sports teams hitting the field, and Oktoberfest is back on the shelves. Fall is about to be official, y’all.

With all the teams you have to keep up with and the kids you have to chase after and, oh yeah, you still have to do work every day! things are about to get crazy again. But September also means the potatoes are coming in, there’s still sweet corn on the shelves, and we’re all going to start craving cheesy, gooey comfort food again.

That’s what we’re all about with this #WhatToEatThisWeek. A menu planner to fill your belly, take one task off your plate, and put six meals onto your table.


Monday night football is coming!
Jalapeño Cheese Sauce Recipe


2 tablespoons Cabot Unsalted Butter
2 tablespoons King Arthur All-Purpose Flour
1¼ cup fat-free or regular milk
¼ teaspoon salt
¼ teaspoon pepper (white pepper if desired)
¼ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 ounces of Cabot Pepper Jack, shredded (about 1½ cups)
2 tablespoons chopped pickled jalapeno


A Tuesday night chowder that’ll make delicious lunch leftovers. Use fresh corn for something special!
Potato, Cheddar & Corn Chowder


4 pounds white potatoes, peeled and cut into pieces
1 large yellow onion, peeled and thinly sliced
2 (14.75-ounce) cans creamed corn
8 ounces Cabot Extra Sharp Cheddar, grated (about 2 cups)
1 ½ teaspoons dried minced garlic
Salt and ground black pepper to taste
About 1 cup heavy cream, depending on desired thickness


Hearty, quick, and delicious beef, pasta, and spinach
Rotini with Ground Beef & Spinach
1 box Dreamfields Rotini, Penne Rigate or Elbows
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded
¼ cup fresh basil, shredded or 1 tablespoon dried
½ teaspoon crushed red pepper flakes
Salt (optional)
1 ½ ounces Cabot Sharp Light Cheddar or Cabot Extra Sharp Cheddar(about ⅓ cup)


Don’t throw away your chowder’s corn husks!


4 ears fresh corn
Cotton string
2 tablespoons canola oil
1 medium onion, diced
2 fresh tomatoes, diced
1 cup (1-inch pieces) fresh okra or 1 cup frozen cut okra
Salt and ground black pepper to taste
4 (6-ounce) tilapia fillets
8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups)


Friday date night deserves something a little fancier than usual – but Chicken Cordon Bleu is so easy, it’ll only seem fancy to your date 😉
Chicken Cordon Bleu


4 (5- to 6-ounce) boneless skinless chicken breast halves
2 teaspoons Dijon mustard
3 ounces Cabot Monterey Jack (about 3/4 cup)
2 ounces (4 thin slices) extra-lean ham
Nonstick cooking spray
1/2 cup low-sodium chicken broth



Enjoy your Saturday – don’t spend all day cooking. Throw together this easy cheesy pasta with chicken and broccoli, and enjoy.
Cheesy Chicken & Broccoli Pasta


8 ounces Dreamfields Penne Rigate
2 cups small broccoli florets
1 teaspoon olive oil
1 teaspoon minced fresh or prepared garlic
½  teaspoon salt
1 10-ounce package cooked chicken breast strips (2 cups)
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)

Fall Sports, Potatoes, and Comfort Food | Cabot Creamery

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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