Zingy Cabot Horseradish Cheddar is one of our most popular cheeses. Here it adds a grown-up touch to a childhood favorite, while sour cream and cottage cheese keep things creamy and comforting.
Vegetable cooking spray
4 cups cooked elbow macaroni (about 2 cups uncooked)
8 ounces Cabot Horseradish Cheddar, grated (about 2 cups)
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
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PREHEAT oven to 350°F. Lightly coat 2-quart baking dish with cooking spray.
STIR together in a large bowl macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, egg, onion, 1½ teaspoons of butter, salt and pepper. Spoon mixture into baking dish.
COMBINE remaining tablespoon butter with breadcrumbs and paprika in a small bowl. Sprinkle mixture over macaroni. Cover with lid or foil and bake for 30 minutes.
UNCOVER and bake 5 minutes longer or until golden.
This is the ONLY mac & cheese I make! The horsradish flavor permeates the dish without the heat assaulting you. This is comfort food at its best!
Totally awesome! Horseradish taste, just a hint of the bite, this is now the ONLY mac