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-shaped! fried 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.
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.