Horseradish Mac & Cheese

By curlygirl717

This recipe was picked up at the Cabot shop in Vermont. If you aren't a fan of horseradish, any flavor of cheese will work. I like a bit more onion in mine about half of a medium one. Also I like the onion to be in bigger pieces.

Ingredients

• 4 cups cooked elbow macaroni (about 2 cups uncooked)
• 2 cups (8oz) Cabot Aged Cheddar Cheese with Horseradish
• 1 cup Cabot Cottage Cheese
• 3/4 cup Cabot Sour Cream
• 1/2 cup skim milk
• 2 tablespooons 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
• I use fat free cottage cheese and sour cream. I've also been known to use cracker crumbs instead of bread crumbs.

Details

Servings 6

Preparation

Step 1

In a bowl, stir together first 9 ingredients. 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 5 minutes or until set.