Vermont Mac And Cheese Recipe

Name: Vermont Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces elbow macaroni cooked; 1 cup butter; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup flour; 3 1/4 cups milk; 1/4 cup white wine; 1/2 pound velveeta cheese cut into cubes; 1/2 pound cheddar Vermont, cut into cubes; panko breadcrumbs

Servings: persons

16 ounces elbow macaroni cooked
1 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 pound velveeta cheese cut into cubes
1/2 pound cheddar Vermont, cut into cubes
panko breadcrumbs

1
Preheat oven to 350 degrees.
2
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
3
Remove from heat add milk and wine, then return to heat and bring to a boil.
4
Boil 1 minute while whisking.
5
Remove from the heat and add both cheeses, and stir until melted.
6
Pour over elbows, mix well, and pour into very lightly greased baking dish.
7
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces elbow macaroni cooked, 1 cup butter, 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Vermont Mac And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Mac And Cheese

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