Horseradish Mac & Cheese

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

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.

Source:
Go New England


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