Macaroni and Cheese 🧀

This recipe comes together quickly, so it’s best to have all the ingredients ready ahead of time. Shred the cheeses and set them aside. I love the bold flavor of Vermont Sharp White Cheddar, but if you can’t find it or prefer something else, regular sharp cheddar works just as well. Finely dice one large shallot, measure out 2 cups of heavy whipping cream, and 1 1/2 teaspoons of Dijon mustard—I used country style for the coarse grain texture, but regular is fine too. Measure 6 tablespoons of salted butter, dividing it so that 2 tablespoons are for the breadcrumb topping and the remaining 4 tablespoons are for the macaroni and cheese itself.

Preheat the oven to 350 degrees. Start a pot of water and cook the macaroni pasta according to the package instructions.

To make the breadcrumb topping, melt 2 tablespoons of butter in a small microwave-safe dish, then add 1/2 cup of plain Panko breadcrumbs. Stir well to combine and set aside.

Melt 4 tablespoons of butter in a large skillet over medium heat, then add the diced shallots and cook until softened.

Next, whisk in 2 tablespoons of flour and cook for a minute until a roux forms.

Add in heavy whipping cream and Dijon mustard, whisking constantly until the sauce slightly thickens.

Add all of the Vermont sharp white cheddar, all of the Swiss, and 1 cup of the regular orange sharp cheddar (reserving the remaining 1½ cups for the topping). Stir until the cheeses are fully melted and the mixture is smooth and cohesive. Season with salt and pepper to taste.

Add the cooked, drained macaroni to the cheese sauce and stir until everything is well combined.

Pour all the macaroni and cheese into a 2 1/2-quart oven-safe baking dish.

Sprinkle the macaroni and cheese with the remaining 1½ cups of regular sharp cheddar, then layer the buttered breadcrumbs evenly over the top. Bake for 10 to 15 minutes, or until the cheese is fully melted and the breadcrumbs are crisp and golden brown.

Plate and serve.

Enjoy!

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