VegetarianVermont Creamery cuisine Main Course

Vermont Cheddar Mac and Cheese

Name: Vermont Cheddar Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vermont Creamery
Ingredients: 1 lb Elbow macaroni; 4 tbsp Unsalted butter; 0.33 cup All-purpose flour; 3 cup Whole milk; 4 cup Sharp Vermont cheddar; 0.5 tsp Dry mustard powder; 0.5 tsp Paprika; 1 tsp salt and pepper; 0.75 cup Panko breadcrumbs

Elbow macaroni bound in a béchamel loaded with sharp aged cheddar, baked until the top turns golden and slightly crisp. It is richer and more assertively cheesy than most versions thanks to Vermont's long-aged cheddar.

🇺🇸United States· Vermont

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 6
Difficulty: Easy
Calories: 560 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Large pot
•Saucepan
•9x13-inch baking dish

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 32
carbs: 46
protein: 24
calories: 560

Instructions

1
Preheat your oven to 375°F. Butter a 9x13-inch baking dish.
2
Cook macaroni in salted boiling water until 2 minutes before package directions. Drain well.
3
Melt butter in a saucepan and whisk in flour. Cook 1-2 minutes to make a roux (thick cooked paste).
4
Slowly whisk in the milk. Cook and stir until thickened and smooth, about 6 minutes.
5
Remove from the heat. Stir in the cheddar, mustard powder, paprika, salt, and pepper until melted.
6
Gently mix the drained macaroni into the cheese sauce. Pour everything into the prepared baking dish.
7
Top with buttered panko breadcrumbs if using.
8
Bake for 20-25 minutes until bubbling and golden on top.

Chef's tips

Undercook the pasta by about 2 minutes before baking so it does not turn mushy in the oven.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheating

Reheat covered in a 325°F oven with a splash of milk stirred in, or microwave in short bursts.

Common mistakes to avoid

•Adding cold cheese all at once, which can make the sauce clumpy instead of smooth.
•Skipping the roux, which leaves the sauce thin and causes it to separate in the oven.