Macaroni Casserole with Three Cabot Cheeses

Looking for a unique twist on old-school mac and cheese? Then consider trying out this recipe for macaroni casserole, made with three different Cabot cheeses. This recipe serves six, and it features a delicious blend of cheddar and jack cheeses. It also has a dash of Dijon-style mustard, so it’s definitely packed with flavor. Try making this recipe for your family for lunch or dinner. Also, since this is a casserole-style dish, it’s easy to make a head of time, as well. After trying it out, feel free to rate and review it—we’re eager to hear how much everyone in your family loved it. Also, please share this recipe with your friends on Facebook, Twitter and Pinterest too.

In order to make this macaroni casserole, you’ll need some Cabot Sharp Cheddar, Cabot Seriously Sharp Cheddar, Cabot Colby Jack, macaroni, milk, Dijon-style mustard (that’s the real star ingredient), some plum tomatoes and mushrooms—though those veggies are the ones that are recommended for the recipe, feel free to add any of your other favorites to the mix as well. To make this dish, you simply need to preheat the oven to 400 degrees, cook the macaroni, add the cheese, milk and mustard and then bake everything for ten minutes. Remember to let the macaroni rest a bit before serving it!

Cabot is a cooperative of over 800 family farms, and we work hard every day to make only the best dairy products. Our cheeses are award winning, and we take a great deal of pride in every thing we produce. We’re confident that you and your family will love this dish—especially since it features a tasty blend of some of our most popular cheddars—but we’d love to hear your thoughts about this macaroni casserole recipe. Let us know how it all turned out by rating and reviewing it, and also feel free to share this recipe with your friends and family on Facebook, Twitter and Pinterest. Finally, once you’ve given this one a try, be sure to check out all of our other amazing mac and cheese recipes featuring your favorite Cabot cheeses. Enjoy!

Ingredients

4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Colby Jack, grated (about 1 cup)
1½ cups macaroni
¼ cup milk
2 tablespoons dijon-style mustard
2 plum tomatoes, each cut in 8 wedges
2 medium mushrooms, thinly sliced

Directions

PREHEAT oven to 400°F.

SPRAY a medium baking dish with non-stick cooking spray.

TOSS cheeses together in a bowl to mix. Set aside.

COOK macaroni according to package directions. Drain well. Return to pan.

ADD 2½ cups of the cheese mixture, milk and mustard. Mix well. Spoon into prepared dish.

ARRANGE tomato wedges and mushroom slices attractively ontop. Sprinkle with remaining cheese.

BAKE in preheated oven for 10 minutes until bubbly and cheese is melted.