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Creamy Vermont Mac & Cheese

Creamy Vermont Mac & Cheese
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Creamy Vermont Mac & Cheese is a classic comfort dish featuring velvety cheese sauce made with sharp Vermont cheddar cheese. This recipe blends simple pantry staples to create a rich, smooth, and indulgent mac and cheese that is perfect for family meals, customizable with add-ins, and ideal for year-round enjoyment.

Ingredients

Scale

Pasta

  • 8 ounces elbow macaroni

Cheese Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded Vermont cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Black pepper, to taste

Optional Topping

  • 1/2 cup breadcrumbs
  • Additional shredded Vermont cheddar cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente, about 7 minutes. Drain and set aside, reserving a bit of pasta water for later if needed.
  2. Prepare the Roux: In a saucepan over medium heat, melt the butter. Stir in the flour, whisking constantly for 2-3 minutes until it forms a smooth paste and starts to bubble gently, but does not brown.
  3. Make the Cheese Sauce: Gradually pour in the milk while whisking to prevent lumps. Cook for 5-7 minutes, stirring regularly until the sauce thickens. Lower the heat, then stir in shredded Vermont cheddar cheese and Dijon mustard until melted and silky.
  4. Combine Pasta and Sauce: Add the cooked pasta into the cheese sauce, stirring gently to coat every elbow in rich, creamy cheese. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
  5. Optional Baking Step: Transfer the mac and cheese to a buttered baking dish, sprinkle with breadcrumbs and extra cheese for a golden crust, and bake at 375°F (190°C) for 15-20 minutes until bubbly and browned on top.

Notes

  • Shred your own cheese as pre-shredded cheese may contain additives that prevent smooth melting.
  • Keep heat low when adding cheese to avoid a grainy texture.
  • Use whole milk or cream for a truly creamy sauce; avoid low-fat dairy.
  • Do not overcook pasta; slightly undercooked pasta holds up better when baking or reheating.
  • For crunchy topping, mix panko breadcrumbs with melted butter and herbs.

Nutrition

Keywords: mac and cheese, Vermont cheddar, comfort food, creamy mac and cheese, family recipe

Find it online: https://recipesbykaeli.com/creamy-vermont-mac-cheese/