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Creamy Vermont Mac & Cheese

Creamy Vermont Mac & Cheese
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Creamy Vermont Mac & Cheese is the ultimate comfort food featuring a rich, velvety cheese sauce made from authentic Vermont cheddar and Gruyère cheeses. This classic dish delivers a smooth, creamy texture coating perfectly cooked elbow macaroni. It’s a hearty, satisfying meal ideal for cozy nights, easily customizable with veggies or proteins, and can be baked to golden perfection or enjoyed straight from the stovetop.

Ingredients

Scale

Pasta

  • 8 ounces elbow macaroni

Sauce Base

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour (or cornstarch for gluten-free option)
  • 3 cups whole milk

Cheeses

  • 2 cups grated Vermont cheddar cheese
  • 1 cup grated Gruyère cheese

Seasonings

  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon freshly ground black pepper (adjust to taste)
  • 1 teaspoon salt (adjust to taste)

Optional Toppings and Add-ins

  • Toasted panko breadcrumbs mixed with melted butter (for topping)
  • Vegetables such as sautéed mushrooms, spinach, or roasted bell peppers
  • Spices like red pepper flakes or diced jalapeños
  • Protein boosts like cooked bacon, shredded chicken, or lobster

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside to prevent overcooking, as the pasta will bake later.
  2. Prepare the Roux: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour (or cornstarch for gluten-free), stirring constantly to form a smooth paste. Cook for 1-2 minutes until the mixture turns pale golden, which removes the raw flour taste.
  3. Make the Cheese Sauce: Slowly whisk in the whole milk, ensuring no lumps form. Continue stirring as the sauce thickens. Once thickened, stir in the grated Vermont cheddar and Gruyère cheeses until melted and creamy. Season with mustard powder, freshly ground black pepper, and salt to taste.
  4. Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta, tossing gently until every noodle is evenly coated in the creamy sauce.
  5. Bake (Optional): For a cozy, golden crust, transfer the mac and cheese to a baking dish. Optionally, sprinkle with toasted panko breadcrumbs mixed with melted butter. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until bubbly and golden on top.

Notes

  • Use authentic Vermont cheddar for unparalleled flavor and creaminess.
  • Do not overcook the pasta; it should be slightly firm since it cooks further in the sauce or oven.
  • Grate cheese fresh to avoid anti-caking agents that affect melting.
  • Whisk continuously when making the roux and adding milk to prevent lumps and ensure a silky texture.
  • Let baked mac and cheese rest a few minutes before serving to set the sauce perfectly.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, Vermont cheddar mac and cheese, comfort food, cheesy pasta

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