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 Southwestern Grain Bowl No Bake Crème Fraîche Pumpkin Mousse Kale Caesar Salad N.Y. Strip Steaks Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Pear-Cranberry & Crème Fraîche Pie