Alright, so today we’re talkin’ ‘bout makin’ that good ol’ mac and cheese, but we’re not just usin’ any ol’ cheese – we’re usin’ Cabot Mac and Cheese. Now, lemme tell ya, if ya never heard of Cabot cheddar, you’re missin’ out on somethin’ fine. This cheese comes from Cabot Creamery, an ol’ American dairy cooperative. This place’s been doin’ cheese makin’ for years, and they know how to get that sharp, tangy taste in their cheddar that makes this mac and cheese hit just right.
First things first, Cabot’s known for their Vermont Sharp and Alpine Cheddar. This mix gives ya somethin’ extra – it’s sharp, it’s smooth, and got a bit of a nutty flavor to boot. That means it don’t just melt and make things creamy, it gives your mac and cheese a little “oomph” in taste. And don’t worry if ya got a sensitive belly; this Cabot cheddar’s got zero grams of lactose, so it’s easy on the gut! They’ve done some magic with it, takin’ out that lactose naturally by lettin’ it age just right, so anyone can enjoy a big ol’ bowl without the tummy troubles.
Alright, let’s get into how ya whip up this Cabot Mac and Cheese. No fuss, no fanciness, just some good ingredients comin’ together. Here’s what you’ll need:
- About 2 cups of elbow macaroni (or any pasta shape ya like)
- 2 cups of Cabot shredded cheddar – now go for that Vermont Sharp or the Alpine blend for the best taste
- 2 cups of milk – whole milk works best if ya ask me
- 1/4 cup of butter
- 1/4 cup of flour
- Salt and pepper, to taste
- A pinch of mustard powder or a dash of hot sauce if ya like a bit of kick
Now here’s how to put it together:
Step 1: Get yourself a big pot of water, salt it up, and get it boilin’. Throw in your pasta and cook it ‘til it’s tender – but don’t let it get too mushy! Drain it and set it aside.
Step 2: Now we’re makin’ the sauce. In a saucepan, melt the butter over medium heat. Once it’s melted, add in the flour and stir it up good – ya want it to cook for a minute or so, gettin’ rid of that raw flour taste.
Step 3: Slowly add in the milk, stirrin’ the whole time so ya don’t get lumps. Let this cook until it’s thick and bubbly. Then, toss in your shredded Cabot cheddar, keep stirrin’ ‘til it’s all melted and smooth.
Step 4: Once your cheese sauce is ready, season it with a pinch of salt, some pepper, and that mustard powder or hot sauce if ya like. Now, pour this glorious sauce all over the pasta and mix it up good ‘n’ proper. If you want, throw it in a baking dish, sprinkle a little extra cheese on top, and pop it in the oven at 350°F for about 10-15 minutes for a nice, bubbly top.
And there ya go! A big ol’ bowl of Cabot Mac and Cheese that’s gonna stick to your ribs and warm ya right up. The trick here is the Cabot cheese – that cheddar’s what really makes this dish taste like a treat. It’s smooth, it’s rich, and it’s got that strong cheddar flavor you just can’t fake.
If ya wanna try somethin’ different, go ahead and mix up the cheeses. Cabot’s got all kinds of cheddar, so if you’re feelin’ a little adventurous, maybe throw in a bit of their extra sharp or even a dash of another cheese like a Monterey Jack for somethin’ milder. But remember, the star of the show is that Cabot cheddar!
So next time you’re cravin’ somethin’ cheesy and comfortin’, get yourself some Cabot and make a batch of this homemade mac and cheese. It’s simple, it’s delicious, and I promise it’ll be a hit. Just don’t forget – the better the cheese, the better the mac and cheese. And with Cabot, you can’t go wrong!
Tags：[Cabot mac and cheese, Cabot cheddar, homemade mac and cheese, lactose-free cheese, Vermont cheddar, comfort food recipe]
