Bloggers Meet Cabot Cheese

Last week, I had the opportunity to attend a Dallas blogger event with Cabot Cheese and had such a great time! When I first got the invite, I was a little nervous about attending since I can’t eat milk products because of Brantley’s allergies. However, they said the location would be Central Market (one of my favorite places to go) and they said there would be childcare. Let’s just say I couldn’t get there fast enough. After all, I won’t be eating dairy free for EVER!

The goal of the event was for us to be able to relax and learn more about Cabot Cheese. They even encouraged us to come dressed in yoga attire, which, let’s be honest, is most of my current wardrobe.

We were all able to try the delicious foods they had laid out for us and then move from station to station using the cheese to create easy and fun foods.

Obviously there was plenty of food for me to pick from without having to worry about eating something Brantley would be allergic to. I was stuffed!

My favorite activity station was the one where we created these fun snacks. I think most kids would love making a snack like this and it makes it even more fun to eat something they can make on their own. Healthy snack for the win!!

A cracker, slice of cheese, half of a strawberry, mini chocolate chips, and pretzels. So easy and so fun!

This is my favorite thing from the swag bag they sent us home with. I see many uses for these two cute kitchen necessities. You probably can’t tell from the picture, but that knife blade is really only 3 inches long. So cute!

There was one thing I took home with me and couldn’t wait to try with my family. It was a recipe for Light Mac & Cheese Cups!

My kids love Mac & Cheese and using this reduced fat Cabot cheese makes me feel better about making it for them.

I’m not sure who loved it more, my kids or my husband!

You need to try this at home with your family! It’s really so easy!

Here’s what you’ll need:

• 2 cups small dry elbow macaroni
• Cooking spray
• 3 T all-purpose flour
• 2 cups lowfat milk
• 1/4 t dry mustard
• 1/4 t garlic powder (optional)
• 1/4 t salt
• Freshly ground black pepper, to taste
• Pinch of ground red pepper (cayenne)
• Dash of Worcestershire sauce
• 2 oz. reduced fat cream cheese
• 8 oz. Cabot Sharp Light Cheddar, grated and divided (about 2 cups)
• 1/3 cup Italian-flavored or plain dry breadcrumbs

Instructions

1. Cook macaroni according to package instructions. Drain well.
2. Preheat oven to 350 degrees. Spray cooking spray on an 8 muffin cup pan and set aside.
3. Place flour in a large saucepan over medium heat, gradually whisking in milk. Add mustard, garlic powder, salt, black pepper, red pepper, and Worcestershire. Continue cooking until sauce thickens, stirring constantly
4. Reduce heat to low. Stir in cream cheese until well blended. Add macaroni, stirring until well coated. Divide evenly among prepared muffin cups.
5. Toss remaining cheese with breadcrumbs and sprinkle over top of macaroni. Bake for 20 minutes, or until golden on top and bubbling throughout.

You’re family will thank you and you’ll want to thank me, so I’ll just go ahead and say it. You’re welcome!

Let me know if you try it! I’d love to hear what you think.