Vermont Mac and Cheese

Vermont Mac and Cheese. It may not seem gourmet, especially with my choice of cheeses, but it’s so creamy and satisfying. And most importantly, kids like it. There’s no extra stuff like special ham, mushrooms, bacon (though that would be great crumbled over this) or lobster, but I won’t make a whole pan of mac and cheese that only my husband and I would eat, lol. And besides, a recipe doesn’t have to be complicated and expensive to be amazingly good. My mac and cheese is based on a recipe from my friend, Jen. The secret to her creamy mac and cheese is…Velveeta. Yes, really! I’ve made so many recipes for M & C that bake up dry and crumbly, or the cheese separates and is oily. Not in this one! It’s all creamy goodness. I replaced half of the Velveeta with Vermont Cheddar Cheese straight from The Vermont Country Store . It’s so creamy it nearly melts in your mouth. And the panko topping makes a crunchy crust that’s perfect.