Shaking off winter’s chill is a bit easier if you’re reaching for comfort foods to warm the heart and soul. Macaroni and cheese may not seem like gourmet fare, but Executive Chef Corey Heyer’s recipe for the Vermont Cheddar variety of this classic comfort dish will have you reaching for more!
Macaroni and Vermont Cheddar Cheese
Recipe from Corey Heyer
6 TBSP Butter, Cubed
¼ Cup Flour
3 Cups Whole Milk
1/8 Tsp. Cayenne Pepper
¾ # Sharp Vermont Cheddar Cheese, Grated
½ # Macaroni, Cooked and Drained
¾ Cup Panko Breadcrumbs, Pulverized in Food Processor
1 Tbsp. Fresh Thyme, Chopped
Melt 4 Tbsp. butter in heavy saucepot. Add Flour and mix well. Slowly add milk, whisking continuously to incorporate well and make a smooth sauce, simmer for 30 minutes. Stir in cayenne pepper, cheese, and salt to taste. Add cooked pasta to sauce and coat well. Put macaroni and cheese into a large casserole dish or 4 small dishes. Combine breadcrumbs, thyme, and 2 Tbsp. melted butter, mix well. Cover macaroni with breadcrumbs and bake at 350 for approximately 20 minutes or until breadcrumbs are golden brown.
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