Vermont White Cheddar Mac And Cheese Recipes

Steps:

• Preheat oven to 350°F.
• Cook macaroni pasta per package instructions. Drain and set aside.
• In a medium saucepan on medium heat, add butter and cook until melted.
• Remove saucepan from heat and add flour. Whisk constantly for 1 minute.
• Return saucepan to medium heat and add milk and stir to combine.
• Heat mixture until Milk is hot but not boiling.
• Chop white cheddar cheese into smaller squares (you can also grate cheese) and add to milk mixture.
• Cook for 10 minutes or until cheese is completely melted.
• Add Parmesan cheese and stir to combine. Cook until all cheese is melted, about 2 more minutes.
• Add macaroni noodles to saucepan and stir to combine pasta with cheese sauce.
• Pour into a casserole dish or a ceramic, oven-safe crock.
• Sprinkle breadcrumbs on top of macaroni.
• Cook uncovered for 30 minutes. Let sit for 3-5 minutes after cooking to cool.

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package directions. Set aside.
• Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. Stir in the flour and cook until golden brown, about 2 minutes. Slowly whisk in the milk. Reduce to low heat, bring to a simmer and cook until it becomes a thin gravy, about 5 minutes. Add the white pepper and ground mustard and stir to combine. Add the cream cheese and stir until fully incorporated. Stir in the Cheddar, American cheese and wine, if using, and cook until fully incorporated. Taste and add salt as needed.
• Add the cooked pasta to the cheese sauce and stir to thoroughly combine. Taste again and salt as needed before serving.

Steps:

• Boil 2 oz of pasta shells. Slightly undercook the pasta. Set aside.
• Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
• Then slowly add 2 cups of milk, stirring with the whisk constantly.
• Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).
• Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.
• For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.
• Add cheese to taste. I used an entire 8oz block.
• Add a dash of grated American cheese (optional).
• Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 inches pan.
• Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.