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Chef with red wine glass

VERMONT HARVEST MAC N CHEESE

Makes 5 servings

Ingredients
• 10 ounces elbow macaroni
• 3 tablespoons Cabot Salted Butter
• 1 medium onion, finely chopped
• 1-2 cloves garlic, minced
• 1 1/2 teaspoons minced fresh sage
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups grated Cabot Extra Sharp Cheddar, divided
• 2 1/2 cups diced smoked turkey
• 1 1/2 cups diced apple
• 1 1/2 cups croutons, lightly crushed


Directions
1.
Preheat oven to 375ºF. Butter 9-by-13-inch baking dish.

2. In large pot of boiling salted water, cook macaroni according to package directions; drain in colander and rinse briefly under cool water. Transfer elbows to prepared baking dish and set aside.

3. In large saucepan, melt butter. Add onion, garlic and sage and cook, stirring, until onion is tender. Stir in flour and cook over low heat for several minutes until very thick.

4. Gradually stir in milk. Cook, stirring, until sauce is simmering and slightly thickened. Add 2 1/2 cups of cheese and stir just until melted.

5. Remove sauce from heat and stir in turkey and apples.

6. Pour over reserved elbows, stirring to combine. Top with crushed croutons and remaining 1/2 cup cheese. Bake for 25 to 30 minutes, or until browned and bubbling.

Nutrition Analysis
Calories 602 , Total Fat 35g , Saturated Fat 19g , Sodium 554mg , Carbohydrates 35g , Dietary Fiber 2g , Protein 37g , Calcium 570mg 

Recipe courtesy of Cabot Creamery Cooperative
www.cabotcheese.com

 

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