Name: Cremont Mac & Cheese
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 cups whole milk; 0.5 onion, chopped; 1 bay leaf; 0 pinch of nutmeg; 8 ounces macaroni; 2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat; 2 tablespoons all-purpose flour; 0.333 cup Parmesan; 5 ounces cut into 1-inch cubes Vermont Creamery Cremont; 0 Salt and Pepper, for tasting; 2 tablespoons melted Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat; 0.25 cup panko; 0.25 cup hazelnuts, toasted; 1 tablespoon fresh parsley; 1 tablespoon fresh thyme leaves; 3 ounces Vermont Creamery Classic Goat Cheese

Cremont Mac & Cheese

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When age meets beauty Comfort food at its best, this mac and cheese recipe is elevated with flavorful and buttery Cremont and baked with an herby hazelnut breadcrumb crust.

product highlight:

Unsalted Cultured Butter Classic Goat Cheese Log

Cremont Mac & Cheese

Servings:

6

prep time:

30 mins

cook time:

1 hour 0 mins

Total time:

1 hour 30 mins

Ingredients

Directions

Ingredients

MAC
2 cups whole milk
½ onion, chopped
1 bay leaf
pinch of nutmeg
8 ounces macaroni
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
2 tablespoons
2 tablespoons all-purpose flour
⅓ cup Parmesan
Vermont Creamery Cremont
5 ounces cut into 1-inch cubes
Salt and Pepper, for tasting
TOPPING
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
2 tablespoons melted
¼ cup panko
¼ cup hazelnuts, toasted
1 tablespoon fresh parsley
1 tablespoon fresh thyme leaves
Vermont Creamery Classic Goat Cheese
3 ounces

Directions

Heat oven to 350ºF.

Butter an 8-10 inch baking dish. Set aside.

Heat milk in a saucepan over low heat with onion, bay leaf, and nutmeg. Steep for 20 minutes. Strain; set milk aside.

Boil macaroni until al dente. Drain.

Meanwhile, melt 2 tablespoons butter over med-low heat. Add flour; cook about 8 minutes, stirring constantly. Whisk strained milk into butter and flour mixture. Add Parmesan and Cremont; simmer 5 minutes, whisking constantly. Season sauce with salt and pepper. Toss with cooked macaroni.

Mix melted butter, panko, hazelnuts, and herbs in small bowl. Crumble in Fresh Goat Cheese; mix well.

Pour macaroni mixture into buttered dish and sprinkle with topping. Bake 25-30 minutes or until lightly browned on top and heated through.

author spotlight

Vermont Creamery Vermont Creamery is a creamery and artisanal cheese and butter-maker in Websterville, Vermont, USA. It was founded in 1984 by business partners Allison Hooper and Bob Reese. Previously known as the Vermont Butter and Cheese Company, the company adopted its current name in 2013.