Recipe: Vermont Macaroni and Cheese

We are in the heart of autumn here in the Northeast so a Vermont recipe felt right. It’s Mac and Cheese that doesn’t come from a box.

Ingredients

• Makes 8 Servings
• 2 cups small elbow macaroni
• 3 tablespoons Cabot Salted Butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• Pinch ground red pepper (cayenne)
• 1 dash Worcestershire sauce
• 2 cups whole milk, heated
• 4 cups grated Cabot Sharp Cheddar (about 16 ounces), divided
• 1/2 cup buttered bread crumbs

Directions

1. Cook and drain macaroni according to package directions.
2. Preheat oven to 350ºF. Butter 2 1/2-quart baking dish or coat with nonstick cooking spray and set aside.
3. In large saucepan over medium heat, melt butter. Sprinkle flour into butter and whisk constantly until you have thick, smooth paste with nutty aroma, about 5 minutes.
4. Add mustard, red pepper and Worcestershire. Gradually whisk in milk and continue stirring until sauce thickens and returns to simmer.
5. Reduce heat to low. Add 3 cups of cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout.

Tags: Fall Foliage, Recipe