Tangy Tomato Mac and Cheese

Tangy Tomato Mac and Cheese

This homemade pasta dish takes advantage of pickled green tomatoes, and pairs them with a delightful and creamy Wisconsin butterkäse and muenster cheese sauce. The fresh dill accentuates the dill pickle flavor.

prep time
20
minutes
cook time
55
minutes
servings
6

Ingredients
















Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente; drain. Transfer to a large bowl. Add olive oil; lightly toss to coat. Set aside.


3

Sauté onion in 3 tablespoons butter in a Dutch oven until tender. Reduce heat to medium-low. Add garlic and salt; cook and stir 1 minute. Whisk in flour until combined. Gradually whisk in cream and milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in butterkäse and muenster until melted. Add pasta, green tomatoes, sun-dried tomatoes and dill; heat through, stirring constantly. 


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Melt remaining butter in a small bowl. Add bread crumbs; toss to coat. Sprinkle over pasta. Bake for 25-30 minutes or until bubbly. 


Recipe Tip: If green tomatoes aren’t in season, try substituting pickled cucumbers or pickled jalapeños for the pickled green tomatoes in this recipe.


Ingredients
















Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente; drain. Transfer to a large bowl. Add olive oil; lightly toss to coat. Set aside.


3

Sauté onion in 3 tablespoons butter in a Dutch oven until tender. Reduce heat to medium-low. Add garlic and salt; cook and stir 1 minute. Whisk in flour until combined. Gradually whisk in cream and milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in butterkäse and muenster until melted. Add pasta, green tomatoes, sun-dried tomatoes and dill; heat through, stirring constantly. 


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Melt remaining butter in a small bowl. Add bread crumbs; toss to coat. Sprinkle over pasta. Bake for 25-30 minutes or until bubbly. 


Recipe Tip: If green tomatoes aren’t in season, try substituting pickled cucumbers or pickled jalapeños for the pickled green tomatoes in this recipe.


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