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It’s the beginning of spring here in Vermont, the days are semi-warm, but the nights are chilly, and even though spring is in sight, I’m still craving comfort food. And what better comfort food than this warm, gooey, Creamy Vermont Mac and Cheese!
When I think of homemade mac and cheese, Vermont made Cabot cheddar is always the first to come to mind. And of course, it should, it is an award-winning cheese and is well known as the ‘World’s Best Cheddar’! Cabot cheddar cheese has been a staple in my mac and cheese since I started making it, learning from my mom, so when it comes to cheese in my Creamy Vermont Mac and Cheese, I don’t skimp on the cheese.
Yummy, creamy, Mac and Cheese heaven
This homemade baked mac and cheese recipe uses three different types of cheese. I use a Cabot extra sharp cheddar for half the cheese, which gives the sauce a little bite to it. Feel free to use extra sharp or seriously sharp cheese in this recipe. Another cheese in this recipe, creamy Havarti cheese, is a softer cheese that is perfect for melting, giving the sauce a creamy texture. The smoke gruyere cheese is also a smooth melting cheese but gives it a hint of smoked flavor, changing up the typical mac and cheese recipe.
FARM TO TABLE
Okay, so I might be a little biased here on the cheese, but I’m pretty sure you’d all agree that Cabot makes some pretty damn good cheese. Our dairy farm produces milk that is shipped directly to Cabot Creamery which goes into making their delicious cheese and rich butter. Whether it is Cabot Creamery, another farmer-owned coop creamery, or direct from the farm, please support your local farms and buy locally produced products.
Cooking Tips
for Creamy Vermont Mac and Cheese
- DO NOT overcook your pasta. Watch it carefully and only cook until just al dente. The pasta will continue to cook in the oven.
- Shred your cheese. Store-bought shredded cheese has added ingredients, including cellulose, to help keep it from clumping. According to Taste of Home, freshly shredded cheese will not only result in a creamier texture but will also save you money buy buying block cheese versus pre-packaged shredded cheese.
- I use this attachment for my Kitchenaid mixer to shred cheeses and other ingredients: Kitchenaid Shredder Attachment.
- You can use any pasta you like, just cook it according to the directions on the box.
- This recipe makes a good amount of cheese sauce. I use 12 oz of pasta because I like my mac and cheese to be saucy. If you have a bigger crowd, use 16 oz of pasta and you should still have enough sauce.
- Feel free to alter the ingredients. Don’t not like garlic? Omit it. Only have cheddar and Havarti cheese? Add a little more of each to make up for the missing cheese. Use your best judgment when substituting ingredients.
stirring continuously so your cream sauce does not break.
My family likes to have this creamy Vermont mac and cheese with baby back ribs. Check out my recipe for Country Baby Back Ribs. Cook some southern green beans and baked cornbread, and you’ll be good to go!
Southern Green Beans: Take a package of frozen green beans, put it in a pot, and cover it with about 1/2 inch of water, and add either a chunk of bacon or 1/2 packaged salt pork. Simmer on low for about 2-3 hours. Watch the water level, so it doesn’t burn down, add more as needed, but you want to see it decrease and be about 1-2 inches in the pan at the end. Add salt and pepper to taste. Use a slotted spoon to serve.
RECIPE HEALTH BENEFITS
You’re probably thinking to yourself, ‘how can mac and cheese be healthy for you’, am I right? We know cheese has a high-fat content, but it’s also packed with other minerals and vitamins essential to health. According to Healthline, cheese is a whole food, meaning it can be healthy for you in moderation. YAY for cheese lovers!
Recipe Health Benefits
Health benefits of cheese:
- Vitamins A and B-12, along with zinc, phosphorus, and riboflavin
- May help protect your teeth from cavities
- Grass-fed milk products are high in Omega-3’s and Vitamin K
- The conjugated linoleic acid found in some cheeses may help prevent obesity, and heart disease, and reduce inflammation.
- See the complete health benefits of dairy
Equipment
- 6 qt pot
- Baking dish
- colander
- Shredder
- Measuring spoons
- Measuring cups
- large deep saute pan
Ingredients
Mac-n-Cheese
- 8 oz Cabot sharp cheddar, freshly shredded
- 4 oz smoked Gruyere cheese, freshly shredded
- 4 oz creamy Havarti cheese freshly shredded
- 12 oz small shell pasta
- 1 cup light cream or heavy cream
- 2 cups whole milk
- ½ cup butter (1 stick)
- ½ cup unbleached white flour
- 2 tbsp maple syrup, Vermont made
- 1 tsp Worcestershire sauce
- 2 tbsp dried or fresh chives
- ½ tsp garlic powder
- 1 tsp onion powder
- fresh ground pepper
- kosher salt
- olive oil spray
- 2 tbsp kosher salt
Topping
- ½ Ritz whole wheat crackers, 1 sleeve
- 8 slices cooked bacon, crumbled
Instructions
- Pre-heat oven to 350°. Spray a 4 qt casserole dish with olive oil.
- Bring 4 quarts of water and 2 tbsp of kosher salt to a boil in a 6-8 qt pot. Add 12 oz of small shell pasta (you can substitute any pasta you would like) into the boiling water. Stir occasionally. Cook per package instructions until al dente, drain and set aside. Do not overcook the pasta.
- While the pasta is cooking, melt the butter in a saucepan on medium-low heat (I find a 10-12" saucepan melts the cheese more evenly due to the larger heating surface). When the butter is melted and slightly bubbly, whisk in flour and continue to whisk until bubbly for about 1 minute. Turn heat to low, slowly whisk in milk and cream. Continue to whisk until smooth. Add chives, pepper, Worcestershire sauce, syrup, onion powder, garlic powder. Add cheeses, stir until smooth and thickened. Add kosher salt to taste.
- Stir the pasta into the cheese sauce until well combined. Pour into a greased casserole dish and top the Mac-n-cheese with bacon and crushed Ritz crackers.
- Bake on 350 degrees for about 45 minutes or until bubbly around the sides. Enjoy!