Cremont Mac & Cheese

6 servings
30 min prep time
1 hr 30 min total time

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.  



2 cups whole milk

1/2 onion, chopped

1 bay leaf

Pinch of nutmeg

8 ounces uncooked macaroni

2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% 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


2 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% 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


  • 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.