Macaroni & Cheese with Vermont Sharp White Cheese Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • - 8 oz. Elbow Macaroni
  • 4 tablespoons - Butter
  • 3 1/2 tablespoons - Flour
  • 2 cups - Milk
  • 1/2 teaspoons - Salt
  • - Fresh ground pepper to taste, or regular
  • 2 cups - Vermont Sharp White Cheese, Shredded
  • 1/2 cups - Breadcrumbs
  • - Grated parmesan Cheese, optional
  • 1 teaspoons - Parsley, optional
  • Directions:

    1. Cook pasta as directed on package.
    2. In large saucepan melt butter. Add flour, salt & pepper, using a whisk to stir until well blended. Pour milk in gradually, stirring constantly. Bring to boil for 2 minutes, stirring constantly.
    3. Reduce heat & cook 10-15 minutes as you add cheese. Stirring constantly until all cheese is melted.
    4. Turn off burner & add macaroni & toss to coat with cheese sauce & parsley.
    5. Transfer to a buttered baking dish. Sprinkled with breadcrumbs & sprinkle with Parmesan cheese.
    6. Bake 20 minutes until the top is golden.

    Brief Description

    The Vermont Sharp White Cheese gives a special flavor. I used the Cracker Barrel Brand but all white Vermont is great. Very creamy.

    Main Ingredient:

    Macaroni & Vermont Sharp White Cheese

    Category:  Pasta

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 20 min


    If you do not have the white cheese on hand, just use any kind or a mixture of cheeses. You can even add cream cheese. (my Husband & I love to put catsup over our serving of this dish).

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    Posted On:

    February 4, 2013

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