Who doesn’t draw dinnerspiration from Pinterest now and again? There is no better place to find something new, tasty, fun, and (on those crazy weeknights when there just isn’t enough time in the day) quick and easy!
So we’re looking to Pinterest to guide our #WhatToEatThisWeek. All you pinners have picked your favorite Cabot recipes to pin, and we’re making a week of meals all on our favorite pins.


Our 46 Favorite Mac & Cheese recipes. Kick it off right, scroll through the yummiest of the yummies, and pick one to kick off your week. 


Cheese night! Pick your favorite presentation, Star or Island?! 
Holiday Cheddar Star


  • 5 (8-ounce) bars assorted flavors Cabot Sharp Cheddar or Cabot Pepper Jack, cut into cubes
  • Fresh bay leaves or other herb
  • Roasted nuts, mixed olives, or grape tomatoes
Cheddar Island


  • Lemon leaves, orange leaves or fresh bay leaves
  • Carrot
  • Small unpitted black olives
  • 2 (8-ounce) bars Cabot Sharp Cheddar plus bars assorted flavors of Cabot Cheddar
  • Toothpicks
  • Fish-shaped crackers or pretzels


The Best Parmesan Chicken Bake


  • Cooking spray
  • 1 large head cauliflower, washed and cut into small chunks
  • 1/2 medium onion, chopped (about 1 cup)
  • 1 large egg white
  • 1/2 cup Cabot 2% Plain Greek-Style Yogurt
  • 1 (15-ounce) can tomato or pizza sauce
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian blend seasoning (or 1/2 teaspoon oregano and 1/2 teaspoon basil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 packet Stevia (or sweetener of choice)
  • 1 1/2 cups cooked and finely diced chicken breast
  • 2 ounces Cabot Sharp Light Cheddar, grated (about 1/2 cup)


Comfort Food Explosion! Frito Chili Pie
Frito Chili Pie


For the Chili:

  • 2 tablespoons vegetable oil
  • 2 yellow onions, finely chopped
  • 1 red bell pepper, stemmed, seeded and finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt, divided
  • 6 garlic cloves, minced
  • 2 pounds lean ground beef
  • 2 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can tomato puree

For the Frito Pie:

  • 1 (10.25-ounce) bag Fritos corn chips
  • 16 ounces Cabot Sharp Cheddar, shredded (about 4 cups)
  • 2 green onions, thinly sliced


My favorite soup du jour, Creamy Chicken & Wild Rice
Creamy Chicken & Wild Rice


  • 1 deli-roasted chicken, about 2 1/2 pounds
  • 6 cups water
  • 2 medium carrots, ends trimmed and cut into chunks
  • 1 small rib celery, cut into chunks
  • 1/2 teaspoon whole black peppercorns
  • 1 small bay leaf
  • 1 tablespoon butter
  • 1/2 cup chopped yellow onion
  • 1/3 cup uncooked wild rice*
  • 1/2 cup heavy cream
  • 1/2 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 2 tablespoons cornstarch
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon ground black pepper, or more to taste


Wake up and kick off your weekend right with a delicious Raspberry Creamsicle Smoothie
Raspberry Creamsicle Smoothie


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!You can also sign-up for our Newsletters so that you don’t miss a thing.


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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