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Horseradish Mac & Cheese Recipe from Cabot, Vermont's Award-Winning Cheese Maker

By Kim Knox Beckius, About.com

Makes six servings.

Reprinted with the permission of Cabot.

Cook Time: 0 hours, 35 minutes

Ingredients:

  • 4 cups cooked elbow macaroni (about 2 cups uncooked)
  • 2 cups (8 oz.) Cabot Aged Cheddar Cheese with Horseradish
  • 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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