Mac & Cheese, Please!

If we had to share one way our farmers love to cook with Cabot cheddar, it would have to be that warm, creamy, cheesy, ultimate comfort food: macaroni and cheese 
One of the wonderful things about mac & cheese is that there are as many variations of this time-tested classic as there are Cabot farm families (yes, at least 800!). And dairy farmers know mac and cheese. In fact, collectively, we’ve got a century of experience not only making the World’s Best Cheddar, but cooking with it, too. 
Mac & cheese, please! Who doesn’t love the classic combination of tender noodles and creamy, cheesy sauce? We’ve got dozens of different recipes to please everyone in your family—and, most important, make it easy on the cook! Click To Tweet
To highlight just a few farmer favorite twists on mac & cheese: The Barstows of Longview Farm in Connecticut make a Pepper Jack mac with half spicy Pepper Jack and half mild Cheddar. At PAPAS Dairy in New York, the Poupores stir in homegrown and canned tomatoes. And Billie Jo of Krebs Organic Dairy Farm is famous for stirring up huge vats of mac & cheese for open farm days and other events. She starts with Seriously Sharp, adds Garlic & Herb, and Horseradish with smaller amounts of Alpine Cheddar, Habanero and, finally, some American to bring it all together. Now that’s a super-cheesy mac & cheese! 


And although we do highly recommend eating macaroni & cheese from the source (i.e. become friends with a dairy farmer), the next best thing is heading over to our extensive Cabot recipe collection, which boasts more than a couple dozen versions. There is truly something for everyone no matter how you want to cook it (quick or slow: stovetop, slow cooker, instant pot, oven, microwave); what you want to put in it (bacon, veggies, hot sauce, chicken, truffles); what you want to avoid (gluten, lactose, excess calories); or even the final form it takes (cupcake-shapedfried mac & cheese balls! Mac & cheese “Carbonara style”!). 

Looking for less muss, less fuss? 

Try our no-boil version in which the pasta magically cooks in the oven, softened by the sauce.

A combination of microwave and slow cooker make this a two-pot wonder. 

For all you Instant Pot fans out there, two steps and about 20 minutes is all this will take.

Feel good about feeding everyone in your family: 

The only thing better than how quick this is, is that it’s also lactose-free!

No gluten? No problem! 

A couple different ways to lighten up this favorite. 

Or this one: 

Do the basics right: 

Here’s a classic go-to stovetop method. 

And a bubbly, crunchy-topped, oven-baked version:


Check out our website for more mac & cheese recipes bursting with creative flavors like cheeseburger, butternut squash, sausage and jalapeño, lobster, bourbon and bacon, kale and Alpine cheddar, or edamame and cauliflower! 
Did you know that there are restaurants that just serve mac & cheese? Who invented mac & cheese? How did it become some a mainstay of North American home cooking? Learn the answers to all this and more mac-and-cheesy lore through this great podcast from Gastropod.

As these recipes show, the sky’s the limit to what you can do to level up your mac & cheese!

Comments (15)

Kristin Haskins | January 09, 2019 | 9:28am

I use ONLY Cabot cheese, I keep some in the fridge all the time. Different varieties off and on, but it’s still Cabot.

Kris Horn | March 03, 2020 | 3:09pm

I also have Cabots cheese in my frig. Either brick or shredded, cheddar, pepper jack, colby.

    Rachael | March 12, 2020 | 12:13pm

    Sounds like you’re always well stocked! Our farmers are grateful for your support! ~Rachael

Jennifer Essad | March 03, 2020 | 4:50pm

when we have cheese in the fridge that is getting towards the end of the package I’ll take all or some of the different ones and make a pan of mac n cheese – we love how they are never the same twice

    Rachael | March 12, 2020 | 12:12pm

    Love that! A combination of cheeses always ends up being delicious 🙂 ~Rachael

kim | March 24, 2020 | 2:15pm

Do you have any “cream” products or milk??

    Rachael | April 28, 2020 | 2:16pm

    We do not sell fluid milk, we do sell cottage cheeses, sour cream, cream cheese, and yogurts, and more, as well as our cheeses! Learn more about our products here: https://www.cabotcheese.coop/dairy-products ~Rachael

Michelle L Twitchell | April 17, 2020 | 3:30pm

Mac and cheese is beyond my favorite. Going through chemotherapy and I crave mac and cheese alot. I use pepper Jack, cheddar and any loose ends of Cabot cheese I have and make ahead.

    Rachael | April 28, 2020 | 2:28pm

    I’m so glad you’re enjoying homemade mac and cheese Michelle! We are sending healing thoughts your way. Thank you for supporting our farm family owners! ~Rachael

June | April 17, 2020 | 4:07pm

Moved to North Carolina limited varieties-thankful I could order my Cabot fix online-It doesn’t help when my grandkids say cheese every time they send a picture-I make a dash for my Cabot!!!!!!!!!

    Rachael | April 28, 2020 | 2:26pm

    Thank you for the support June! So glad you can still get your Cabot fix 🙂 Thank you for supporting our farmer owners! ~Rachael

Joyce | April 22, 2020 | 1:16am

I am lactose sensitive. I was so happy to enjoy this cheese. I made mac and cheese, and had no bad reactions at all .God bless you for making this cheese. I love it. Do you make cottage cheese? Thank you, Joyce

    Rachael | April 28, 2020 | 2:25pm

    Hi Joyce, we’re so glad that you can enjoy our lactose free cheddars! We do make cottage cheese but it contains lactose. You can check out our store finder to see where to get our products: https://www.cabotcheese.coop/where-to-buy Thank you for supporting our farm family owners! ~Rachael

Judy | April 26, 2020 | 10:08am

Any way Cabot would rescind the discontinuance of their powdered popcorn cheese? Cabot’s flavor is by far the best-tasting of the lot, even surpassing SmartFood popcorn! Many, like myself, have found no alternative and hope Cabot will rethink its decision.

    Rachael | April 28, 2020 | 2:21pm

    Hi Judy! I’m sorry to report that I don’t have an update on when our cheddar shake will return, I know it’s unfortunate! In the meantime we suggest trying this alternative from a fellow VT company: https://shop.kingarthurflour.com/items/vermont-cheese-powder-8-oz-jar – thank you for supporting our farm family owners! ~Rachael

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