Cremont Mac & Cheese
Servings:
6
prep time:
30 mins
cook time:
1 hour 0 mins
Total time:
1 hour 30 mins
Ingredients
MAC
-
2 cups whole milk
-
½ onion, chopped
-
1 bay leaf
-
pinch 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
- Heat oven to 350ºF.
- Butter an 8-10 inch baking dish. Set aside.
- Heat milk in a saucepan over low heat with onion, bay leaf, and nutmeg. Steep for 20 minutes. Strain; set milk aside.
- Boil macaroni until al dente. Drain.
- 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.
- Mix melted butter, panko, hazelnuts, and herbs in small bowl. Crumble in Fresh Goat Cheese; mix well.
- Pour macaroni mixture into buttered dish and sprinkle with topping. Bake 25-30 minutes or until lightly browned on top and heated through.
