Vermont White Cheddar Mac and Cheese

From “The Mac and Cheese Cookbook” by Erin Wade and Allison Arevalo

For bechamel sauce recipe, see


  1. 1/2 pound dried elbow pasta
  2. 2 cups bechamel sauce
  3. 2 cups grated sharp, aged Vermont white Cheddar cheese


  1. Cook the pasta in salted boiling water until a little less than al dente. Drain, rinse with cold water, and drain the pasta again.

  2. Add the sauce and cheese to a large, heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. (At this point, throw in your choice of add-ins.)

  3. Slowly add the cooked pasta, stir, and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes.

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