Vermont Mac and Cheese


16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 lb cheese, Velveeta cut into cubes
1/2 lb Vermont Cheddar
panko breadcrumbs

Preheat oven to 350 degrees.
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
Remove from heat add milk and wine, then return to heat and bring to a boil.
Boil 1 minute while whisking.
Remove from the heat and add both cheeses, and stir until melted.
Pour over elbows, mix well, and pour into very lightly greased baking dish.
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.

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Explore posts in the same categories: Lunch/Sandwiches, Main Dishes, Pasta

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