Vermont Cheddar Mac n' Cheese

I am spending a weekend in another kitchen that is not mine. My husband and I are up North at my parents cabin for the weekend. We got up here on Thursday night and I made us Mac n' Cheese for dinner. I'm definately not a fan of the stuff in the blue box and I love using different cheeses to come up with different flavors for Mac n' Cheese. This time I used a 2 year Vermont Cheddar and a Smoked Gouda. It was the perfect blend of sharpness from the cheddar and smokiness from the Gouda. My parents constantly say they can't make good food up North cause they just don't have the means to do it up here, but I beg to differ. I constantly prove them wrong while making yummy, gourmetish dishes for my family.

Vermont Cheddar Mac n' Cheese

1 lb. pasta (rotini, penne, shells, whatever you want to use)
1 small yellow onion, fine dice
2 Cups milk
3 Tbsp. butter
3 Tbsp. flour
1 cup 2 year Vermont Cheddar
1/2 cup smoked Gouda
salt and pepper to taste

Cook pasta per package directions (preferably al dente). While the water/pasta is boiling shred the cheese. When the pasta is done drain and set a side.

While the pasta is cooking heat the milk in a small saucepan, do not let boil. Also, shred the cheese and set aside.



In the pasta pot add butter and melt. Add onion and cook until translucent. Sprinkle in the flour and stir in incorporate the flour into the butter and onion. Let this cook for a few minutes to cook out the raw flour flavor.



 Add the warmed milk to the onions and stir continuously to prevent burning. When the mixure has thickened add the shredded cheese and stir until melted. Add salt and pepper to taste.

Add the pasta to the cheese mixture and stir until pasta is completely covered. Serve immediately and enjoy!!!

Note: If you prefer a baked mac n' cheese double the recipe for the cheese mixture. Once the pasta had been added to the cheese place in a buttered baking dish. Sprinkle the top of the mac n' cheese with bread crumbs and 2 Tbps of butter, cubbed (as in sprinkle the cubed butter around evenly on top of the bread crumbs, don't mix them together). The butter will help the breadcrumbs brown. Cook at 350 degrees for 30-45 minutes or until brown and bubbly on top. Remove from the oven, and let cool for 5 minutes before serving. Enjoy!