With just 5 ingredients (3 of which are cheese!) and a quick and easy cooking process, it really doesn’t get any easier to make a truly delicious and creamy 3 cheese mac and cheese! Using pasta, milk, Cabot American Cheese Slices, grated Cabot Seriously Sharp Cheddar and a Cabot flavored cheddar (or Cabot Monterey Jack), this recipe from Krebs Organic Dairy Farm delivers incredible flavor. And if you want to make a real impression, Cabot Chef Jimmy Kennedy suggests stirring in about 2 cups of diced, cooked lobster along with the American cheese sauce. Share the recipe with your family and friends on Facebook, Pinterest, Instagram, and Twitter.
To make 8 servings of Maine Mac & Cheese, preheat your oven to 350°F.
Bring a large pot of water to a boil and add pasta shells. Cook according to package directions, or about 10 minutes, and drain well.
While pasta cooks, combine Cabot American Cheese Slices, grated Cabot Seriously Sharp Cheddar and your choice of Cabot Hot Habanero Cheddar, Cabot Garlic & Herb Cheddar, Cabot Tomato Basil Cheddar or Cabot Monterey Jack in a large microwave-safe bowl.
Microwave cheeses on high power for 5-minute intervals, stirring, or until cheeses are melted and combined. Stir in milk and return to microwave for several minutes longer, or until sauce is smooth.
Pour cheese sauce over shells and stir together. And that’s all you need to do – you can serve immediately and enjoy! But if you prefer a mac & cheese that’s slightly baked on top, pour into a baking dish and bake for about 25 to 30 minutes, until lightly browned on top.
For an easy, stovetop version of mac & cheese, try our Stovetop Light Macaroni & Cheese recipe. As a co-operative of over 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this creamy 3 cheese mac and cheese recipe after you’ve tried it by rating and reviewing it.
1 pound uncooked small pasta shells
1 (12-ounce) package Cabot American Cheese Slices, 12 ounces Cabot Seriously Sharp Cheddar, grated (about 3 cups)
2 ounces Cabot Hot Habanero Cheddar, Cabot Garlic & Herb Cheddar, Cabot Tomato Basil Cheddar or Cabot Monterey Jack, grated (about ½ cup)
1 cup milk
PREHEAT oven to 350°F.
BRING large pot of water to boil; add shells and cook according to package directions or about 10 minutes. Drain well.
COMBINE cheese slices and grated cheeses in large microwave-safe bowl while pasta cooks.
MICROWAVE on high power for 5 minute intervals, stirring, or until cheeses are melted and combined. Stir in milk and return to microwave for several minutes longer or until sauce is smooth.
POUR cheese sauce over shells and stir together. Serve immediately, or pour into baking dish and bake for 25 to 30 minutes or until lightly browned on top.
For even more Maine flavor, Chef Jimmy Kennedy suggests stirring in about 2 cups of diced cooked lobster along with the cheese sauce.
Recipe courtesy of Krebs Organic Dairy Farm, one of the 1,100 farm families who own Cabot Creamery Co-operative.