Cremont Mac & Cheese 6 servings 30 min prep time 1 hr 30 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* 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. IngredientsMac2 cups whole milk 1/2 onion, chopped 1 bay leaf Pinch of nutmeg 8 ounces uncooked macaroni 2 tablespoons Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat 2 tablespoons all-purpose flour 1/3 cup grated Parmesan 5 ounces Vermont Creamery Cremont cut into 1-inch cubes Salt and Pepper , for tasting Topping2 tablespoons Vermont Creamery Lightly Salted Cultured Butter- 86% Butterfat melted 1/4 cup panko 1/4 cup roughly chopped hazelnuts, toasted 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme leaves 3 ounces Vermont Creamery Goat Cheese Directions STEP 1 Heat oven to 350°F. Butter an 8- to10-inch baking dish. Set aside. STEP 2 Heat milk in a saucepan over low heat with onion, bay leaf, and nutmeg. Steep for 20 minutes. Strain; set milk aside. STEP 3 Boil macaroni until al dente. Drain. STEP 4 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. STEP 5 Mix melted butter, panko, hazelnuts, and herbs in small bowl. Crumble in Fresh Goat Cheese; mix well. STEP 6 Pour macaroni mixture into buttered dish and sprinkle with topping. Bake 25-30 minutes or until lightly browned on top and heated through. Related Recipes Pecan Tart Green Pea Soup With Mascarpone Lobster Roll Pasta Crème Fraîche Root Vegetable + Sage Pot Pies Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Pesto Flatbread