Ultimate Creamy Baked Wisconsin Macaroni and Cheese

Ultimate Creamy Baked Wisconsin Macaroni and Cheese

This is the one … the mouthwatering mac and cheese you’ve been craving! Five noteworthy cheeses crafted by Master Cheesemakers make the rich cheese sauce so satisfying. Whether you bake it in one casserole or divide between two dishes, share it with those you love. They’ll love you for it.

Ingredients
















Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente. Drain reserving 1/2 cup water; set aside.


3

Melt 5 tablespoons butter in a Dutch oven over medium-low heat. Whisk in flour until light golden brown. Gradually whisk in milk, cream, Dijon mustard and cayenne pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina, muenster, colby, aged cheddar and asiago until cheeses are melted. Stir in pasta and reserved water to desired consistency. Season with salt and pepper to taste. 


4

Spoon pasta into a greased 4-quart baking dish or two 8-inch baking dishes. Place bread in a food processor; cover and process until coarse crumbs. Melt remaining butter in a bowl; toss with bread crumbs to coat. Sprinkle bread crumb mixture over pasta. Bake for 25-30 minutes or until topping is golden brown and sauce is bubbly. Let stand 10 minutes before serving.


Recipe Tip:
Any brand of Wisconsin fontina, muenster, colby, aged cheddar or asiago can be used.
cheese iconCheesemonger Tip:
This recipe is all about Wisconsin cheesy goodness! Nasonville Dairy is located in Central Wisconsin. The dairy has been creating delicious cheese since 1885; and currently, they’re producing more than 100,000 pounds of exceptional cheese per day.

Ingredients
















Cooking Instructions

1

Heat oven to 375°F. 


2

Cook pasta according to package directions until al dente. Drain reserving 1/2 cup water; set aside.


3

Melt 5 tablespoons butter in a Dutch oven over medium-low heat. Whisk in flour until light golden brown. Gradually whisk in milk, cream, Dijon mustard and cayenne pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in fontina, muenster, colby, aged cheddar and asiago until cheeses are melted. Stir in pasta and reserved water to desired consistency. Season with salt and pepper to taste. 


4

Spoon pasta into a greased 4-quart baking dish or two 8-inch baking dishes. Place bread in a food processor; cover and process until coarse crumbs. Melt remaining butter in a bowl; toss with bread crumbs to coat. Sprinkle bread crumb mixture over pasta. Bake for 25-30 minutes or until topping is golden brown and sauce is bubbly. Let stand 10 minutes before serving.


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