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Creamy Vermont Mac & Cheese

Creamy Vermont Mac & Cheese

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  • Author: Lina
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free (if gluten-free flour and pasta are used)

Description

Creamy Vermont Mac & Cheese is a comforting and indulgent dish featuring al dente elbow macaroni enveloped in a luscious cheese sauce made from authentic Vermont cheddar and Gruyere cheeses. This rich, velvety recipe balances sharpness, nuttiness, and a hint of tang from Dijon mustard, delivering a family-friendly meal that’s versatile and easy to customize. Perfect for cozy dinners or gatherings, it can be served creamy or baked with a golden breadcrumb topping for added crunch.

Ingredients

Scale

Pasta

  • 8 ounces elbow macaroni

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3 cups whole milk (warmed)
  • 2 cups shredded Vermont cheddar cheese (freshly shredded)
  • 1 cup shredded Gruyere cheese (freshly shredded)
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Topping

  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter (for mixing with breadcrumbs)

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 thoroughly and set aside while you prepare the sauce.
  2. Make the roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly until the roux turns a light golden color, ensuring it thickens the sauce perfectly.
  3. Create the béchamel sauce: Slowly pour the warmed whole milk into the roux while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens into a smooth, creamy consistency that will cling well to the pasta.
  4. Add the cheeses and seasonings: Lower the heat and stir in freshly shredded Vermont cheddar and Gruyere cheeses until completely melted. Mix in the Dijon mustard, salt, and freshly ground black pepper to enhance the flavor.
  5. Combine pasta and sauce: Add the cooked elbow macaroni to the cheese sauce, stirring gently to coat every piece in creamy goodness. Serve immediately for a soft, creamy dish or proceed to bake for a crispy topping.
  6. Optional baking: If a golden, crunchy crust is desired, transfer the mac and cheese to a baking dish, sprinkle the top evenly with breadcrumb mixture (breadcrumbs combined with melted butter), and bake in a preheated oven at 350°F (175°C) for about 20 minutes until bubbly and golden brown on top.

Notes

  • Use freshly shredded cheese rather than pre-shredded to ensure smooth melting and avoid anti-caking agents.
  • Do not overcook the pasta; al dente provides the best texture.
  • Warm the milk before adding to the roux to speed thickening and prevent lumps.
  • Stir constantly while making the sauce to maintain a silky texture and prevent burning.
  • Prepare the cheese sauce and pasta separately ahead of serving or baking for best texture retention.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 450
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 75mg

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