Head Chef Keith Martin's Mac & Cheese

If you’re hungry and in Stowe, head straight to Harvest Market.
Photography By Brent Harrewyn | February 11, 2017

About this recipe

A member of the Vermont Fresh Network, the market is well stocked with many of Vermont’s finest products, from artisanal cheeses and meats to handmade crackers, craft beers and locally roasted coffees. Sit at a high-top table and enjoy freshly baked pastries, breakfast sandwiches and hearty coffee. You can watch the bakers pull an array of multigrain breads, savory focaccia and classic baguettes from the wood-fired oven. Chef Keith Martin fills the deli cases with platters of his daily creations and keeps the crocks filled with fresh soups. Whatever the season, you’ll find plenty of tantalizing options at this gourmand’s destination. 


Serves 6

1 pound dried pasta, any shape
2 cups panko crumbs
3⁄4 cup butter, divided
2–3 tablespoons chopped parsley
2 1⁄2 cups milk
2 1⁄2 cups cream
6 tablespoons flour Salt & pepper
Pinch of nutmeg
1 pound grated cheese (chef ’s choice is truffled Sottocenere or Spring Brook Farm’s Tarentaise)
2 ounces of grated Parmigiano-Reggiano

Preheat oven to 400°.

Boil the pasta until soft. Rinse, drain, set aside.

Toast panko crumbs until golden brown. Melt 1⁄4 cup butter and mix with the toasted panko. Add chopped parsley. Set aside.

Heat milk in one medium saucepan and heat cream in another medium saucepan. Make sure neither boils. Melt remaining butter in a large saucepan, stir in flour and add hot milk to make a roux. Add hot cream, salt and pepper to taste, and a pinch of nutmeg. Stir in both cheeses until they melt.

Butter a casserole dish, combine cooked pasta and cheese sauce, transfer to casse- role, sprinkle bread crumbs on top. Bake for 15 to 20 minutes. 

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