Best 5 Vermont White Cheddar Mac And Cheese Recipes
In the realm of comfort food, few dishes can rival the timeless appeal of macaroni and cheese. This classic dish has countless variations, each with its own distinct flavor profile. Among these variations, Vermont white cheddar mac and cheese stands out as a true culinary gem. Originating in the picturesque state of Vermont, this dish combines creamy, rich cheese sauce with tender macaroni noodles, creating a symphony of flavors that will tantalize your taste buds. If you're seeking a recipe that embodies both comfort and indulgence, look no further than Vermont white cheddar mac and cheese. This article will guide you through the steps of preparing this delectable dish, ensuring a culinary experience that will leave you craving for more.
Let's cook with our recipes!
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
VERMONT WHITE CHEDDAR MAC AND CHEESE
This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions.
Provided by Jennifer C.
Categories Macaroni And Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook elbow macaroni as directed.
- Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
- Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
- Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
VERMONT WHITE CHEDDAR MAC N' CHEESE CAKE
Steps:
- Preheat oven to 375 degrees F.
- Put butter in a 4-quart heavy bottom pan; melt slowly. Add the shallots and sweat for 10 minutes. Add vinegar and white wine and reduce for 15 minutes. Pour in cream and reduce by half. Transfer to blender; slowly add Cheddar while pulsing to heavy thickness. Hold warm.
- In a medium bowl, lightly whisk 2 egg whites. In a separate medium bowl, combine all dry ingredients.
- For the cake:
- Place noodles, bacon, and corn in a large bowl; toss with fonduta until well coated. Place mixture in a shallow baking dish. Place a weight on top of it (e.g. another baking dish) and press for 30 minutes in the refrigerator. Once set, ring mold 5 cakes. Dip top of each cake in egg white, then into breading. In a nonstick pan, melt butter and olive oil until just crackling. Place cakes, bread side down on pan. Saute 4 minutes; place in oven for 8 minutes. Remove and drain on paper towels. Keep warm.
- For the puree:
- Melt 4 ounces of butter. Saute shallots 5 minutes. Add celery root and milk and cook over medium heat for 20 minutes. Drain and place celery root in a blender. Add the remaining 4 ounces of butter and blend until smooth adding the cream, as needed. Season truffles with salt, pepper, and white truffle oil. Stir in truffles. Hold warm.
- To assemble:
- Place a pool of celery sauce on each plate. Place macaroni and cheese cake in center. Garnish with baby celery and chive oil.
MACARONI AND CHEDDAR CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 entree servings, 8 side servings
Number Of Ingredients 9
Steps:
- Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded Cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a flameproof baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.
WHITE CHEDDAR MACARONI AND CHEESE
This is the ultimate comfort food! I loved when my Mom made this for us when I was a kid. It's definitely decadent, I make it mostly for family get-togethers and it's always a hit. The sharp cheese and the breadcrumb crust make this macaroni dish unique. Enjoy!
Provided by Jennigator3
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1019.3, Fat 43.9, SaturatedFat 26.5, Cholesterol 125.8, Sodium 945.8, Carbohydrate 109.8, Fiber 4.7, Sugar 11, Protein 44.6
Tips:
- Use High-Quality Ingredients: The better the quality of your ingredients, the tastier your mac and cheese will be. Opt for freshly grated Vermont white cheddar cheese, real butter, and whole milk for the best results.
- Cook the Macaroni Perfectly: Al dente macaroni is the ideal texture for mac and cheese. Cook it according to the package instructions, but keep an eye on it to avoid overcooking.
- Make a Roux: A roux is a mixture of butter and flour that helps to thicken the cheese sauce. It adds a smooth, creamy texture and prevents the sauce from becoming grainy.
- Season the Cheese Sauce Generously: Don't be afraid to season your cheese sauce well. Salt, pepper, garlic powder, and onion powder are all classic additions that enhance the flavor of the dish.
- Use a Variety of Cheeses: While Vermont white cheddar is the star of this mac and cheese, you can also add other types of cheese for extra flavor. Sharp cheddar, Parmesan, and Gruyère are all great options.
- Top with Breadcrumbs: A crunchy topping of breadcrumbs adds texture and flavor to the mac and cheese. You can use plain breadcrumbs or season them with garlic powder, paprika, or your favorite herbs.
Conclusion:
Vermont white cheddar mac and cheese is a classic comfort food that is easy to make and always a crowd-pleaser. With its creamy, cheesy sauce, tender macaroni, and crispy topping, it's the perfect dish for any occasion. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a gathering, this mac and cheese is sure to be a hit. So gather your ingredients, preheat your oven, and get ready to indulge in a cheesy delight!
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