Entree: United States – Vermont, New England – Vermont Cheddar Mac and Cheese

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) elbow macaroni
- 4 tbsp (57 g) unsalted butter, divided
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) heavy cream
- 4 oz (113 g) cream cheese, softened
- 12 oz (340 g) sharp Vermont cheddar, finely shredded
- 4 oz (113 g) mild Vermont white cheddar, shredded
- 1 tsp (2 g) dry mustard powder
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1 g) freshly grated nutmeg
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 8 slices applewood-smoked bacon, approx. 8 oz (225 g), cooked until crisp and chopped
- 3 cups (300 g) broccoli florets, trimmed and cut into bite-size pieces
- 1 tbsp (15 ml) olive oil
- 1 cup (100 g) panko breadcrumbs
- 2 tbsp (30 ml) unsalted butter, melted (for topping)
- 2 tbsp (8 g) chopped fresh parsley
- 2 scallions, thinly sliced (approx. 30 g), for garnish

Instructions

Short Description:
A rich, creamy baked mac and cheese starring sharp Vermont cheddar, finished with roasted broccoli and crisp applewood-smoked bacon to make a complete, hearty main course. The sauce is a velvety béchamel enriched with extra cheddar for a pungent, distinctly Vermont flavor.

Regional Notes:
This Vermont version uses sharp Vermont cheddar as the dominant cheese for its characteristic tang and creamy melt, rather than milder supermarket blends. The addition of local-style applewood-smoked bacon and roasted seasonal broccoli keeps the dish rustic and satisfying as a standalone New England entrée.

1. Preheat the oven to 375°F (190°C). Butter a 9x13-inch (23x33 cm) baking dish.
2. Bring a large pot of salted water to a boil. Cook the elbow macaroni 1–2 minutes less than package directions for al dente (it will finish in the oven). Drain and set aside.
3. While the pasta cooks, toss the broccoli florets with 1 tbsp (15 ml) olive oil and a pinch of salt and pepper on a baking sheet. Roast in the preheated oven for 10–12 minutes, until tender and lightly charred; remove and set aside.
4. Cook the bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-size pieces. Reserve a tablespoon of bacon fat if desired for extra flavor; otherwise discard.
5. In a medium saucepan over medium heat, melt 4 tbsp (57 g) butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a blond roux.
6. Gradually whisk in the whole milk and heavy cream, making sure there are no lumps. Bring to a gentle simmer and cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.
7. Reduce heat to low and whisk in the cream cheese until smooth. Remove the saucepan from heat and stir in the shredded sharp Vermont cheddar and mild Vermont white cheddar in batches until fully melted and smooth.
8. Season the cheese sauce with dry mustard powder, Worcestershire sauce, nutmeg, 1 tsp (6 g) kosher salt, and 1/2 tsp (1 g) black pepper. Taste and adjust seasoning as needed.
9. In a very large mixing bowl, combine the drained pasta, roasted broccoli, chopped bacon, and cheese sauce. Mix gently to coat evenly.
10. Transfer the mixture to the prepared baking dish and spread into an even layer.
11. In a small bowl, combine the panko breadcrumbs with 2 tbsp (30 ml) melted butter and 2 tbsp (8 g) chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
12. Bake in the 375°F (190°C) oven for 20–25 minutes, until the casserole is bubbling and the topping is golden. If the topping needs more color, place under the broiler for 1–2 minutes—watch closely to avoid burning.
13. Remove from the oven and let rest 5 minutes. Garnish with sliced scallions and an extra sprinkle of chopped parsley. Serve hot as a complete entrée.