Macaroni & Cheese w/ Wisconsin Aged Cheddar & Asiago
Courtesy of Wisconsin Milk Marketing Board
Servings: 8
Prep Time: 20 Min.
Cook Time: 50 Min.
Prep Time: 20 Min.
Cook Time: 50 Min.
What you need:
* 1 lb. elbow macaroni
* butter
* Kosher salt
* black pepper, freshly ground
* 2 c. (8 oz.) Wisconsin Aged Cheddar cheese, shredded
* 2 c. (8 oz.) Wisconsin Asiago cheese, shredded
* 1 1/2 c. milk
* 1 1/2 c. heavy cream
* butter
* Kosher salt
* black pepper, freshly ground
* 2 c. (8 oz.) Wisconsin Aged Cheddar cheese, shredded
* 2 c. (8 oz.) Wisconsin Asiago cheese, shredded
* 1 1/2 c. milk
* 1 1/2 c. heavy cream
What to do:
1. Preheat oven to 375°F. Bring a large pot of water to a rolling boil. Add macaroni; bring back to boil and cook 5 min. Drain, rinsing with cold water.
2. Butter an 8 x 11-in. baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper.
3. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses.
4. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 min.
5. Remove foil and continue baking until top browns a bit, 5 to 7 min. Remove from oven and let rest 15 min. Serve hot.
Recipe provided by Chef Gregg Wangard
2. Butter an 8 x 11-in. baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper.
3. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses.
4. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 min.
5. Remove foil and continue baking until top browns a bit, 5 to 7 min. Remove from oven and let rest 15 min. Serve hot.
Recipe provided by Chef Gregg Wangard