Creama Kasa® Macaroni and Cheese

Creama Kasa® Macaroni and Cheese

Creama Kasa® is a triple-cream cheese that’s incredibly rich and has a buttery and piquant flavor. It’s blended with cream to make a heavenly cheese sauce that complements the wine basted Brussels sprouts making this pasta dish a fall indulgence.

servings
8

Ingredients












Cooking Instructions

1

Cook pasta according to package directions until al dente; drain.


2

Meanwhile, trim and cut Brussels sprouts in half lengthwise. Sauté Brussels sprouts and shallot in 2 tablespoons butter and olive oil in a large skillet until crisp-tender, about 5 minutes. Reduce heat to low; stir in white wine to loosen browned bits from pan. Cover and cook, stirring occasionally, until tender. Season with salt and pepper to taste. Transfer to a bowl; keep warm.


3

Melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Creama Kasa® until melted. Stir in pasta and Brussel sprouts mixture. Remove from the heat.


4

Transfer to greased 9-inch baking dish. Sprinkle with chicharrónes if desired. Bake for 30-35 minutes until bubbly and golden brown.


cheese iconCheesemonger Tip:
Carr Valley’s Creama Kas® cheese is delightful spread on warm bread or served on a dessert cheese board paired with strawberries and chocolate.

Ingredients












Cooking Instructions

1

Cook pasta according to package directions until al dente; drain.


2

Meanwhile, trim and cut Brussels sprouts in half lengthwise. Sauté Brussels sprouts and shallot in 2 tablespoons butter and olive oil in a large skillet until crisp-tender, about 5 minutes. Reduce heat to low; stir in white wine to loosen browned bits from pan. Cover and cook, stirring occasionally, until tender. Season with salt and pepper to taste. Transfer to a bowl; keep warm.


3

Melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in Creama Kasa® until melted. Stir in pasta and Brussel sprouts mixture. Remove from the heat.


4

Transfer to greased 9-inch baking dish. Sprinkle with chicharrónes if desired. Bake for 30-35 minutes until bubbly and golden brown.


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