VERMONT CHEDDAR CHEESE RECIPES
VERMONT WHITE CHEDDAR MAC AND CHEESE RECIPE - FOOD.COM
This recipe was on a now defunct website. It's the first mac and cheese recipe I ever made and is always requested at my family reunions.
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook elbow macaroni as directed.
- Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
- Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
- Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.
Nutrition Facts : Calories 680.1, FatContent 39.8, SaturatedFatContent 24.9, CholesterolContent 120, SodiumContent 888.6, CarbohydrateContent 51.2, FiberContent 2, SugarContent 1.8, ProteinContent 29
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- "In a large mixing bowl, dissolve the yeast in the warm water. Add 1-2/3 Cups of the flour, the cheese, sugar, shortening, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Beat on medium speed for 2 minutes. Add the remaining 1 Cup of flour, stirring until combined, scraping the batter from the sides of the bowl. Cover and let rise in a warm place for 30 minutes. Stir the mixture about 25 strokes. Spread the batter evenly in a greased 1-1/2 qt. casserole. This is the perfect size for a nice, round loaf of bread. Cover and let rise in a warm place for about 45 minutes or until the batter has doubled in size. Preheat the oven to 375 degrees F. Bake for 40 to 45 minutes. Check the bread after 10 minutes. When the top is golden brown cover it with foil for the rest of the baking time to prevent over browning. Remove the bread from the oven and brush the top with the melted butter. Let the bread sit for 10 minutes on a wire rack and then remove it from the pan. Cool on the wire rack. This bread is very good served warm. This bread can also be baked in a greased 9 x 5 x 3-inch loaf pan or in a 7-1/2 x 3-1/2 x 2-inch loaf pan. If Vermont cheddar cheese is not available in your area, any sharp cheddar cheese will work just fine."
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