White Cheddar Mac and Cheese

Begin by bringing a large pot of salted water to a boil.
Grate 2 cups of the Vermont white cheddar and 1 cup of the aged reserve white cheddar.
Mince one clove of garlic, set aside. Smash the other 2 cloves of garlic so that the inside is exposed, but keep it intact.
Add the pasta to the boiling water and cook until al dente, according to box instructions. Drain and set aside.
In a large pan or dutch oven, melt half of the stick of butter (4 tbsp.) over medium heat.
Meanwhile, heat the whole milk in a small pot with 2 smashed garlic cloves until small bubbles form on the edges.
Once melted, sprinkle in the flour and use a spatula to combine until crumbly. Continue stirring until it is just slightly darker in color, about 30 seconds to 1 minute.
Remove the garlic cloves from the milk. Then, slowly pour the milk into the butter and flour mixture and whisk until smooth and thick.
To the thickened roux, add all the seasonings and grated cheeses.
Whisk until the cheese is completely melted and smooth.
Add the cooked shell pasta to the cheese sauce, then gently stir to combine.
In a small non-stick pan, melt the remaining 4 tablespoon of butter.
Add the minced garlic and the panko breadcrumbs. Stir to combine until the breadcrumbs are fully coated in the butter and the garlic is slightly cooked.
If not already, add the mac and cheese to an oven safe vessel and turn the oven to the broiler setting.
Sprinkle the breadcrumbs over the mac and cheese, then broil for about 2 minutes. Keep a very close watch on the oven, as it is easy to burn.
Remove from the oven, serve hot, enjoy!

Equipment

Ingredients

Instructions

Video

Notes

Nutrition