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
Directions
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.
Thanks, that really interesting. I tried one from this lasagna recipes site before but it wasn’t so hot. I think I’ll try a different one tonight though!
Thanks, and for anyone that is having trouble chopping onions without the crying, here’s an incredibly simple tip – put them in the fridge for a few hours, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.