Vermont White Cheddar Macaroni & Cheese

I’ve never met a macaroni and cheese dish that I don’t like. You really can’t go wrong with cheese and pasta. However, there are some that I like more than others. And this version here goes right at the very tippy top of the list (along with my favorite Baked Macaroni and Cheese and this quick and easy Stove Top version). I mean, the cheese sauce alone is delectable enough to eat with a spoon. It has such a rich flavor and velvety smooth texture. And talk about a kid pleaser. How nice is it to have a meal where every single kid not only licks their bowl clean, but asks for seconds? Can I get an amen? Serve it up with a side of steamed broccoli and you just hit rockstar mom status. It feels good don’t it?

I can pretty much guarantee that this Vermont White Cheddar Macaroni & Cheese is the best mac & cheese you'll ever have!
Cook pasta according to package directions, drain then return to pan. In a separate sauce pan, melt the butter over medium heat and gradually whisk in the flour; cook for a few minutes, whisking constantly. Add the cream and milk and whisk until no lumps remain. Stir in Dijon, salt and cayenne. Reduce heat to medium-low and continue stirring frequently until thickened, about 5-7 minutes. Remove from heat and slowly add cheese, stirring constantly until melted and smooth.

Vermont White Cheddar Macaroni & Cheese

Vermont White Cheddar Macaroni & Cheese
Poor over cooked pasta and stir until evenly distributed, Cook for 1-2 minutes over medium-low heat until heated through. Season with salt and pepper to taste then serve immediately.

Vermont White Cheddar Macaroni & Cheese

Vermont White Cheddar Macaroni & Cheese- the best mac & cheese ever!

Vermont White Cheddar Macaroni & Cheese

16 oz macaroni pasta
4 tbsp butter
1/3 cup all-purpose flour
1 cup heavy cream
1 1/2 cups milk
8 oz extra sharp white Vermont cheddar, shredded
2 tsp Dijon mustard
1 tsp Kosher salt
1/8 tsp cayenne (or a dash more)

Cook pasta according to package directions, drain then return to pan. In a separate sauce pan, melt the butter over medium heat and gradually whisk in the flour; cook for a few minutes, whisking constantly. Add the cream and milk and whisk until no lumps remain. Stir in Dijon, salt and cayenne. Reduce heat to medium-low and continue stirring frequently until thickened, about 5-7 minutes. Remove from heat and slowly add cheese, stirring constantly until melted and smooth. Poor over cooked pasta and stir until evenly distributed, Cook for 1-2 minutes over medium-low heat until heated through. Season with salt and pepper to taste then serve immediately.

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16 thoughts on “Vermont White Cheddar Macaroni & Cheese

  1. Ginger says:

    Your photographs are amazing – I can taste the dish from here! Thanks so much for sharing your version of Mac n’ Cheese with us at Fiesta Friday – hope to see you there again!

    Like

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