Featured Wisconsin Cheeses: BellaVitano Gold, Asiago, White Cheddar
Three Cheese Mac and Cheese for Two
1 1/4 cup pasta (I used Rigatoni)
1/2 cup cream
1/2 cup 2% milk
1 bay leaf
5 black peppercorns
3 to 4 tablespoons butter
1/2 sweet onion, chopped
2 garlic cloves, chopped
3 tablespoons flour
1 cup (4 ounces) Wisconsin BellaVitano Gold Cheese, shredded
1 cup (4 ounces) Wisconsin Asiago Cheese, shredded
1 cup (4 ounces) Wisconsin White Cheddar Cheese, shredded
Freshly grated nutmeg
Salt and pepper
Preheat oven to 350°F.
In a large pot, bring water to a boil. Add in pasta of choice and cook about 5-7 minutes. Remove pasta from water and drain while it’s still noticeably undercooked in the middle. Set aside.
In a small sauce pan combine cream, milk, bay leaf and peppercorns. Heat until warm (do not bring to a boil) and then set aside for 15 minutes. After 15 minutes, strain peppercorns and bay leaf from the milk and cream.
In a medium-sized saucepan, melt butter over medium heat. Add in chopped onion and garlic and sauté for 5-7 minutes. Whisk in flour to make a rue and let cook for another 5 minutes. Slowly whisk the milk and cream into the rue to create a béchamel sauce.
Next, add cooked pasta into the béchamel sauce. Stir in BellaVitano and Asiago cheeses. Transfer macaroni and cheese into two oven-safe baking dishes. Top with White Cheddar Cheese and bake 30-40 minutes or until golden brown on top.
Let stand for 10 minutes before digging in. Serve with something else delicious.
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BellaVitano Gold Cheese, Macaroni & Cheese, Recipe, Wisconsin Cheese
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