Joe’s Three Vermont Cheese Mac & Cheese

Cheesemonger Joe Green mixes three Vermont artisan cheeses for the ultimate local mac & cheese. And, it’s easy!


1/2 lb Jasper Hill Alpha Tolman or other alpine style cheese, finely grated
1/3 lb Grafton 2 Year Aged Cheddar, cubed
1/3 lb Spring Brook Reading Raclette, coarsely chopped
3/4 C whole milk
2 oz Vermont Creamery sea salt butter
1 1/4 C frozen peas (optional)
Fresh ground black pepper and salt to taste
1 lb of your favorite pasta
1/3 cup breadcrumbs

Cooking Process:

Preheat oven to 325 degrees.

Grate cheese as pasta cooks (to al dente). Upon completion, drain pasta and return to stovetop. Add all listed ingredients, except for 1/4 cup of the Alpha Tolman and bread crumbs. Stir with each ingredient addition.

Transfer the mix to an 9×13 baking pan. Top with the remaining Alpha Tolman and breadcrumbs. Bake for 20 minutes, until bubbling and the top begins to brown. If you like a crispy top, broil it for an additional five minutes.