Vermont cheddar mac and cheese is a baked pasta dish with a creamy, sharp-cheddar sauce and a crisp breadcrumb topping. Vermont is known for cheddar, though cheese and family preferences vary; this version balances aged cheddar with a little milder cheese so the sauce stays smooth and flavorful.
Ingredients
- 12 oz (340 g) elbow macaroni or small pasta shells
- 4 tbsp (56 g) unsalted butter, divided
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, preferably at room temperature
- 1 tsp Dijon mustard
- ½ tsp dry mustard powder
- ¼ tsp freshly grated nutmeg
- ½ tsp fine salt, plus more for pasta water
- ¼ tsp black pepper
- 12 oz (340 g) sharp or extra-sharp Vermont cheddar, grated
- 4 oz (113 g) Monterey Jack or mild cheddar, grated
- ¾ cup (45 g) plain panko breadcrumbs
- 1 tbsp (15 ml) olive oil
Instructions
- Heat the oven to 375°F (190°C). Grease a 2½- to 3-quart (2.4- to 2.8-liter) baking dish with a little butter. Set a large pot of salted water to boil.
- Cook the pasta until just shy of al dente, following the lower end of the package’s cooking range. It will soften further in the oven. Drain well; do not rinse, since the starch helps the sauce cling.
- While the pasta cooks, melt 3 tablespoons (42 g) of butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, without letting it brown.
- Gradually whisk in the milk, a little at a time, until smooth. Bring the sauce to a gentle simmer, whisking often, and cook for 4 to 6 minutes until it thickens enough to coat a spoon. Do not let it boil hard.
- Remove the saucepan from the heat. Stir in the Dijon, dry mustard, nutmeg, salt, and pepper. Add the grated cheddar and Monterey Jack in handfuls, stirring until melted before adding more. If the sauce seems very thick, loosen it with a splash of milk.
- Fold the drained pasta into the cheese sauce until evenly coated. Spoon the mixture into the prepared dish and level the top.
- Melt the remaining 1 tablespoon (14 g) of butter and mix it with the panko and olive oil. Scatter the crumbs evenly over the pasta.
- Bake uncovered for 20 to 25 minutes, until bubbling around the edges and golden on top. For a deeper crust, broil for 1 to 2 minutes, watching closely. Rest for 5 minutes before serving so the sauce settles.
Tips
- Grate cheese from a block. Pre-shredded cheese often contains anti-caking agents that can make the sauce less smooth.
- Use sharp cheddar for Vermont character, but avoid making the whole blend extra-sharp: very aged cheese can turn grainy when heated. Monterey Jack or mild cheddar softens the flavor and helps the sauce melt smoothly.
- Keep the sauce below a hard boil after adding cheese. High heat can cause the fat and proteins to separate; take the pan off the burner before stirring in the cheese.
- For a softer, creamier result, bake for the shorter time and serve promptly. For a browned top, use the brief broil only at the end, since breadcrumbs can burn quickly.
Serving Suggestions
Serve the mac and cheese hot as a main dish with a green salad dressed in a tangy vinaigrette, or offer it as a side with roasted vegetables, sautéed greens, or a simple tomato salad. Pickles or lightly dressed slaw provide a bright contrast to the rich cheddar sauce. If serving it alongside other dishes, portion it while warm, when the sauce is at its creamiest.
Variations
- More Vermont cheddar flavor: Use all sharp cheddar, while keeping the total cheese quantity at 16 oz (453 g). The result will taste sharper and may be slightly less silky.
- Smoky: Replace 2 oz (57 g) of the cheddar with smoked cheddar. Use a modest amount so its smoke does not overwhelm the sauce.
- Vegetable addition: Fold in 1 cup (150 g) of cooked broccoli florets or thawed, well-drained peas with the pasta. Avoid adding watery vegetables without draining them, as they can thin the sauce.
- Gluten-free: Use gluten-free pasta and a cup-for-cup gluten-free flour blend, and replace panko with gluten-free breadcrumbs. Check package directions, as gluten-free pasta can become soft quickly.
Storage and Reheating
Refrigerate leftovers within 2 hours, in a covered container, for 3 to 4 days. Reheat individual portions in the microwave with a splash of milk, stirring halfway through, or warm covered in a 325°F (165°C) oven until hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Uncover for the last few minutes in the oven if you want to refresh the crumb topping. You can freeze portions in airtight containers for up to 2 months, though the sauce may be less smooth after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I make Vermont cheddar mac and cheese ahead?
Yes. Prepare the pasta and sauce, combine them in the baking dish, cool promptly, cover, and refrigerate for up to 24 hours. Keep the crumb topping separate and add it just before baking. Bake from cold, allowing extra time, and check that the center is hot throughout.
Why did my cheese sauce turn grainy?
It was likely overheated or made with cheese that did not melt smoothly. Take the sauce off the heat before adding cheese, use freshly grated cheese, and stir it in gradually. A sauce that has already separated may not become perfectly smooth again.
Do I have to use Vermont cheddar?
No. Use a good-quality sharp cheddar from another region if Vermont cheddar is unavailable. The dish will still work; the exact sharpness and flavor depend on the cheese’s age and producer.
Can I skip the breadcrumb topping?
Yes. Leave it off for a softer, saucier top, or scatter a little extra grated cheese over the pasta before baking. The topping adds crunch but is not needed for the sauce to set.
Can I use a different pasta shape?
Yes. Elbows, shells, cavatappi, and other short shapes all hold the sauce well. Cook any shape just shy of al dente before baking, since it continues to cook in the oven.
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