Jump to Recipe

Cremont Mac & Cheese

Servings:

6

prep time:

30 mins

Total time:

1 hours 30 mins

Ingredients

Directions

Ingredients

MAC

  • 2 cups whole milk

  • ½ onion, chopped

  • 1 bay leafPinch 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

    1. Heat oven to 350º
    2. Butter an 8- to10-inch baking dish. Set aside
    3. Heat milk in a saucepan over low heat with onion, bay leaf, and nutmeg. Steep for 20 minutes. Strain; set milk aside
    4. Boil macaroni until al dente. Drain
    5. 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
    6. Mix melted butter, panko, hazelnuts, and herbs in small bowl. Crumble in Fresh Goat Cheese; mix well
    7. Pour macaroni mixture into buttered dish and sprinkle with topping. Bake 25-30 minutes or until lightly browned on top and heated through.