Makes six servings.
Reprinted with the permission of Cabot.
Cook Time: 35 minutes
Total Time: 35 minutes
Ingredients:
- 4 cups cooked elbow macaroni (about 2 cups uncooked)
- 2 cups (8 oz.) Cabot Horseradish Cheddar Cheese
- 1 cup Cabot Cottage Cheese
- 3/4 cup Cabot Sour Cream
- 1/2 cup skim milk
- 2 tablespoons grated fresh onion
- 1-1/2 teaspoons Cabot Butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, slightly beaten
- Vegetable cooking spray
- 1/3 cup dry bread crumbs
- 1 tablespoon Cabot Butter, melted
- 1/4 teaspoon paprika
Preparation:
In a bowl, stir together macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, onion, butter, salt, pepper and egg. Spoon into a 2-quart casserole dish coated with cooking spray. Combine bread crumbs with butter and paprika. Sprinkle over casserole. Cover and bake at 350° for 30 minutes. Uncover, bake five minutes or until set. Garnish with oregano.
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