Home cooks can update this comfort food with a variety of Wisconsin cheeses and chef recipes, each offering a special spin on this classic.
- Chef Gregg Wangard from Marisol Restaurant in Pismo Beach, Calif. combines Wisconsin Aged Cheddar and Asiago cheeses for a flavorful approach to his traditional macaroni and cheese recipe.
MACARONI & CHEESE WITH WISCONSIN AGED CHEDDAR AND ASIAGO
Number of Servings: 8
1 pound elbow macaroni
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Asiago cheese, shredded
1 1/2 cups milk
1 1/2 cups heavy cream
Cooking Directions: Preheat oven to 375°F. Bring a large pot of water to a rolling boil. Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing with cold water.
Butter an 8 x 11-inch baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit, 5 to 7 minutes.
Remove from oven and let rest 15 minutes. Serve hot.
More cheese recipes.
Sent to Daily Eats by Marlena Deutsch On behalf of America’s Dairyland.