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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