Macaroni and Cheese
Yield: 6
servings (1 cup)
4 cups cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 oz.) Cabot Shredded Sharp Cheddar Cheese
1 cup Cabot Cottage Cheese
3/4 cup Cabot Sour Cream
1/2 cup skim milk
2 tablespoon grated fresh onion
1 1/2 teaspoons Cabot Butter, melted
1/2 teaspoon salt - 1/4 teaspoon pepper
1 egg, slightly
beaten
Vegetable cooking spay
1/3 cup dry
bread crumbs
1 tablespoon Cabot Butter, melted
1/4 teaspoon
paprika
Fresh oregano sprigs
Combine first 10 ingredients, stir well, and spoon into a 2-quart casserole coated with cooking
spray. Combine bread crumbs and next 2 ingredients; stir well. Sprinkle over
casserole. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 5 minutes or until set.
Garnish with oregano.
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