Vermont Mac & Cheese

By harvard88

Ingredients

• 1 1 1 pound macaroni
• 3 3 3 Tbsp. unsalted butter
• 1 1 1 medium sweet onion, peeled and sliced thin
• 1 1 1 large garlic clove, minced
• 1/4 1/4 1/4 tsp. dry mustard
• 1 1 1 tsp. cajun spice(Paul Prudhomme's Poultry Magic)
• 1 1/2 1 1/2 1/2 cups heavy cream
• salt & pepper
• 2 1/2 2 1/2 1/2 cups grated extra sharp cheddar (10 oz)

Preparation

Step 1

Preheat oven to 350. Butter a 3-quart baking dish.

Cook macaroni until al dente. Drain well. Toss with 2 Tbsp butter.

Melt remaining Tbsp butter in medium pot over medium-low heat. Add onion and cook until very soft and translucent, about 25 minutes. Add garlic, mustard and cajun spice and cook another 2 minutes.

Whisk in cream and bring to simmer over medium heat. Remove from heat and puree with handheld immersion blender. Return to heat and bring to simmer. Adjust seasonings with salt and pepper.

Stir in cheese and cook over low heat, stirring constantly until melted, 1 to 2 minutes. Add macaroni and stir. Transfer to baking dish.

Bake until top is golden and cheese sauce is bubbling, 25-30 minutes. Remove and let cook 5-10 minutes.