Creamy macaroni and cheese recipe using 3 cheeses mac#
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As a co-operative of New York and New England farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. 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.įor an easy, stovetop version of mac & cheese, try our Stovetop Light Macaroni & Cheese recipe. Pour cheese sauce over shells and stir together. Stir in milk and return to microwave for several minutes longer, or until sauce is smooth. Microwave cheeses on high power for 5-minute intervals, stirring, or until cheeses are melted and combined. 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, or Cabot Monterey Jack in a large microwave-safe bowl. Cook according to package directions, or about 10 minutes, and drain well. To make 8 servings of Maine Mac & Cheese, preheat your oven to 350☏.īring a large pot of water to a boil and add pasta shells. Share the recipe with your family and friends on Facebook, Pinterest, Instagram, and Twitter. 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. Cheese should be crispy and slightly browned.Īllow to cool for about 10-15 minutes to set, then enjoy.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. Place the pan in the oven uncovered and bake for 25-30 minutes. Lightly sprinkle Smoked Paprika on top of the cheese. Place the remainder of the macaroni mixture on top and add on the remainder of cheese evenly across the top. Place a layer of cheese on top (Half of remaining cheese/10oz). To a 12x10 Half Pan or large baking dish, add in half of the macaroni mixture to the pan.
Add in all pasta and fully mix in with sauce. Add in half of cheeses (20oz) and stir until fully melted. Once sauce has thickened, remove sauce from heat and let cool for about 1-2 minutes. Periodically stir sauce for about 5 minutes as sauce will thicken while it simmers. Turn up heat to medium-high and bring to a simmer, then slightly reduce heat so sauce can be on a low simmer.
Taste mixture to make sure it tastes as desired. Add in Spice Seasonings, Salt, Black Pepper, Garlic Powder, Onion Powder, Smoked Paprika and stir in. Frequently whisk Flour for about 1-2 minutes, Flour should become slightly brown but be sure to not burn the roux. Once Butter is melted and foaming, add in Flour. Add cheese to one bowl and mix them well.įor the roux, In a large cooking pot on medium-low heat, add in Butter and melt. I recommend cooking Pasta in 4 Quarts of Chicken Broth or 4 Quarts of Water with 2 Tablespoons Kosher Salt & 2 Tablespoons Olive Oil.įreshly shred Cheddar, Colby Jack, and Mozzarella. Season with a pinch of salt and twist of pepper. Cook Pasta according to package instructions until Al-Dente. In a small bowl, whisk together the vinegar, horseradish, mustard, honey and olive oil.
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