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Vermont-Style Macaroni and Cheese




Source of Recipe


the web


List of Ingredients




1 pound elbow macaroni (large size, preferably Mueller's)

3 tablespoons sweet butter

3 cups evaporated milk (essential!)

1 cup heavy cream (or half-and-half)

1/2 cup whole milk

3 extra large eggs (or one goose egg)

1 small onion, minced

1 large clove garlic, pressed

1 tablespoon dry (Coleman's) mustard

1 1/2 teaspoons sea salt

1/2 teaspoon fine ground black or white pepper

1 tablespoon Hungarian paprika

2 cups shredded aged Vermont white Cheddar cheese (aged 5 years; see below)

1 cup shredded Gruyere cheese

1 cup crumbled aged farmhouse Gouda cheese (aged 5 years)

1/2 cup imported shredded Parmesan cheese

1 bay leaf

1 stick mace (or a small pinch of ground mace)

2 tablespoons flour

2 tablespoons Lea & Perrins Worcestershire Sauce

4 shakes Tabasco sauce

1/2 cup Pepperidge Farms bread crumbs (any other brand can be substituted)

Recipe



Cook the macaroni al dente, drain and set aside (keep warm).

Make Béchamel Sauce as follows: Melt butter in a medium-size saucepan over medium heat.

Using a garlic press, add the garlic to the butter, along with the minced onion, and sauté for approximately 45 seconds.

Add the flour and stir with a wooden spoon or wooden stirring stick for about 1 1/2 to 2 minutes (do not brown). Add the mustard, mace, paprika and pepper, and stir in the milk, heavy cream and bay leaf.

Bring to a simmer for about 15-20 minutes and add Worcestershire sauce and the Tabasco. Put through a strainer and set aside (keep warm).

In a large bowl, mix the cooked macaroni with the evaporated milk, eggs (see note), salt and cheeses.

Add the Béchamel Sauce and mix thoroughly. Pour into a large baking dish (or casserole) and bake in a preheated, 375-degree oven for approximately 30 minutes, covered.

Remove the cover and sprinkle the bread crumbs over the top. Continue baking for about 15 minutes. Remove from the oven and let stand for at least 4 to 7 minutes before serving. Serves 8-10.

Note: Eggs can be eliminated if one desires a less "custard consistency."