Cabot Baked Mac And Cheese The cabot farmers' legacy collection

Mac and cheese. Two words that bring a smile to my face and warmth to my belly. It's like a hug from a dear friend, but in food form. And let me tell you, I've had my fair share of mac and cheese. So, when I stumbled upon these two recipes, I knew I had to share them with all of you. But be warned, your taste buds will thank you but your waistline may not.

Creamy 3 Cheese Mac & Cheese Recipe

A delicious creamy 3 cheese mac and cheese dish

Let's start with the Creamy 3 Cheese Mac & Cheese Recipe from Cabot Creamery. Now, when they say "creamy", they really mean it. This recipe is not for the faint of heart or those who are lactose intolerant. But if you're willing to take the risk, the reward is oh so worth it.

You'll need:

  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 cups Cabot Seriously Sharp Cheddar cheese, shredded
  • 1 cup Cabot Pepper Jack cheese, shredded
  • 1/2 cup Cabot Alpine Cheddar cheese, shredded
  • 1/2 cup plain breadcrumbs

First, cook your macaroni according to the package instructions. While that's happening, melt the butter in a saucepan and then whisk in the flour. Keep whisking until it looks smooth and then slowly add in the milk. Keep whisking until it thickens up and looks like a sauce. Add in your salt, pepper, and nutmeg.

Next, stir in your cheese until it's all melted and combined with the sauce. Add in your cooked macaroni and stir until it's all coated. Pour it into a greased baking dish and then sprinkle the breadcrumbs over the top. Pop it in the oven at 350 degrees for about 30 minutes or until the breadcrumbs are golden brown and the cheese is all bubbly.

Now, I know what you're thinking. "Three cheeses? That's it?" But trust me, these cheeses pack a punch. The Seriously Sharp Cheddar has a tanginess to it that cuts through the creaminess, while the Pepper Jack adds a nice kick of spice. And the Alpine Cheddar? Let's just say it takes this dish to the next level. It's creamy, nutty, and oh so delicious. Serve it up with a side of veggies (because we all need a little bit of balance in our lives) and enjoy!

Instant Pot Mac and Cheese

A delicious instant pot mac and cheese dish

Now, if you're looking for something a little quicker (or you just don't want to turn on your oven), the Instant Pot Mac and Cheese from Cabot Creamery is the way to go. It's quick, it's easy, and it's oh so cheesy.

You'll need:

  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup whole milk
  • 1 cup Cabot Seriously Sharp Cheddar cheese, shredded
  • 1 cup Cabot Extra Sharp Cheddar cheese, shredded

Add your macaroni, butter, water, salt, black pepper, dry mustard, garlic powder, and cayenne pepper to your Instant Pot. Give it a stir and then close the lid. Set it to manual high pressure for 4 minutes. Once it's done cooking, do a quick release and then open up the lid.

Next, stir in your milk and cheeses until it's all melted and combined. And that's it. You're done. I told you it was quick.

This recipe is perfect for those nights when you're short on time (or just don't feel like cooking). But don't let the quickness fool you. This mac and cheese is just as delicious as the baked version. Plus, the extra sharp cheddar adds a depth of flavor that will make your taste buds sing.

So there you have it. Two (very different) mac and cheese recipes that will have you licking your plate (and maybe even your fingers). Just don't come crying to me when you can't fit into your pants tomorrow.

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