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Serves 6

• 1 cup (4 ounces) Cabot Sharp Cheddar Cheese, grated
• 1 cup (4 ounces) Cabot Tomato Basil Cheddar Cheese, grated
• 1 cup (4 ounces) Cabot Colby Cheese, grated
• 1 1/2 cups macaroni
• 1/4 cup milk
• 2 tablespoons dijon-style mustard
• 2 plum tomatoes, each cut in 8 wedges
• 2 medium mushrooms, thinly sliced

Preheat oven to 400°F.

2. Spray a medium baking dish with non-stick cooking spray.

3. In a bowl, toss Cabot Sharp Cheddar, Tomato Basil Cheddar and Colby cheeses together to mix. Set aside.

4. Cook macaroni according to package directions. Drain well. Return to pan.

5. Add 2 1/2 cups of the cheese mixture, milk and mustard. Mix well. Spoon into prepared dish.

6. Arrange tomato wedges and mushroom slices attractively on top. Sprinkle with remaining cheese.

7. Bake in preheated oven for 10 minutes until bubbly and cheese is melted.

Nutrition Analysis
Calories 342 , Total Fat 20g , Saturated Fat 12g , Sodium 386mg , Carbohydrates 23g , Dietary Fiber 1g , Protein 18g , Calcium 430mg 

Recipe & photo courtesy of Cabot Creamery Cooperative



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