Chicken Cordon Bleu Mac and Cheese

Chicken Fajita Mac and Cheese

Eggplant Parm Mac and Cheese

Pulled Pork Mac and Cheese

Carbonara Mac and Cheese

Pancetta Mac and Cheese Panini

Baked Potato-Style Mac & Cheese

Lasagna Macaroni and Cheese

Spinach and Artichoke Mac and Cheese

Brisket Macaroni and Cheese

Pepperoni Pizza Mac and Cheese

Asiago Fig Macaroni & Cheese

2011

Featured Wisconsin Cheeses: Aged Asiago, Sharp Cheddar

By The Avid Appetite

When the Wisconsin Milk Marketing Board asked me to be a part of the 30 Days 30 Ways Macaroni & Cheese Blog to celebrate National Cheese Lover’s Day, I couldn’t wait to get a little creative with an old standard. There’s something inherently comforting and desirable about macaroni & cheese, don’t you think? I’m not sure if it’s the hearkening back to childhood or the mere richness and creaminess that feels appropriate only on a cold winter day while wearing sweatpants, but offer anyone a dish of warm, decadent macaroni & cheese and find one person to turn it down. It just won’t happen!

When I saw that Asiago was on the list of Wisconsin cheeses, it seemed like a fun flavor change up from what one traditionally thinks of in this classic dish. And once I had Asiago in my pocket, I knew it needed something equally delicious to balance out the sharpness while taking the flavor profile to a whole new level.

Always one for the fruit and cheese combo, it’s no surprise that my flavor hunt led to figs. Not overly sweet, a light fig topping is the perfect balance in this dish. It complements the Asiago while adding an unusual twist!

Asiago Fig Macaroni & Cheese
Serves 6

Ingredients:
1 pound dried macaroni of your choice (cavatappi is used here)
4 cups milk
10 tablespoons unsalted butter, divided
1/3 cup all-purpose flour
4 cups (16 ounces) Aged Wisconsin Asiago Cheese, shredded
2 cups (8 ounces) sharp Wisconsin Cheddar Cheese, shredded
1 tablespoon kosher salt
Pinch freshly ground black pepper
1 cup bread crumbs*
1/2 cup dried Mission figs, finely chopped (or ground in food processor)

Directions:
Preheat oven to 350°F. Prepare macaroni according to the box directions, remembering to
salt the water. Drain and set aside.

Meanwhile, start the roux – the essential base for a creamy macaroni and cheese.
In a small saucepan, heat the milk without letting it boil.

In a separate, larger saucepan over medium heat, melt 6 tablespoons of the butter.
Once melted, quickly whisk in the flour and continue whisking until the mixture becomes a paste,
cooking for a couple of minutes to remove the flour taste, but do not let it burn.
Next, whisk the warm milk into the roux, stirring until the mixture is fully combined and starts to thicken.

Turn the heat to very low and whisk in the grated Asiago and Cheddar cheeses until smooth.
Stir in the kosher salt and a pinch of black pepper.

Combine macaroni with the cheese mixture in a large mixing bowl. Pour the mixture into a large,
13×9-inch oven-safe baking dish.

Next, make the topping. In a mixing bowl, combine the bread crumbs and chopped figs.
Using your hands, evenly sprinkle over the top of the macaroni & cheese. Melt the remaining
4 tablespoons of butter and drizzle over top. Bake uncovered for 30-35 minutes until the top is golden.
Serve and enjoy the sharp Asiago macaroni offset by the sweet fig topping!