Ingredients
Directions
Preheat the oven to 350°F.
First, prepare the breadcrumbs. In a pan, heat 1 Tbsp of butter and 1 Tbsp olive oil over medium heat. Add the breadcrumbs, stirring until crumbs are golden. Transfer to paper towels to drain and season with a pinch of salt.
Bring a large pot of water to a rolling boil. Once boiled, add the macaroni to the pot and cook until al dente.
As the pasta cooks, make a roux. Melt the remaining butter in a large skillet over medium-high heat. Add flour and whisk for 2 minutes.
Gradually add the milk, cream, and mustard to the skillet. Season, then bring to a simmer, whisking occasionally until the sauce is slightly thickened.
Slowly add the Vertage cheese shreds and mix until fully incorporated. Next, fold in the cooked macaroni. *If not baking in a skillet, transfer the macaroni and cheese mixture into a greased casserole dish (3qt)
Sprinkle the breadcrumbs on the top and bake for 18-20 minutes. To finish, place the Vertage mac under the broiler for about 1 minute carefully observing until the breadcrumbs have toasted.
