Featured Wisconsin Cheeses: Asadero
Asadero Mexican Mac with Salsa Verde
Makes 6 servings
1 tablespoon plus 1 1/4 teaspoon kosher salt, divided
4 large eggs
1/2 cup (4 ounces) half and half
1 cup salsa verde (8 ounces), store bought
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano, lightly ground in the palm of your hand
1 4-ounce can roasted green chilies (hot or mild)
8 ounces large elbow macaroni
4 tablespoons unsalted butter
1 cup (6 ounces) Wisconsin Asadero Cheese, grated
1/2 cup (3 ounces) Wisconsin Monterey Jack, grated
1/2 cup (3 ounces) Wisconsin Cheddar, grated
2 ounces Wisconsin Cheddar, grated, for topping
Fresh Salsa and additional grated cheese, for garnish
Bring a large pot of water to a boil with 1 tablespoon kosher salt.
In a medium bowl, combine eggs, half and half, salsa verde, remaining salt, pepper, cumin, garlic powder, oregano and green chilies; mix well.
Add macaroni to boiling water and cook for about 5 minutes – just under al dente. Drain and place back into hot pot over low heat. Add in half of the egg mixture and half of the Asadero, Monterey Jack and Cheddar cheese and slowly stir until cheese begins to melt, about 1-2 minutes.
Add in the rest of the egg mixture and cheese and gently continue to stir over low heat for about 5 minutes, until velvety and creamy.
Turn off the heat and allow the macaroni to sit for approximately 3-4 minutes – this will help the sauce to slightly thicken.
Place in an ovenproof dish and top with remaining 2 ounces of Cheddar Cheese and place under the broiler for 3-4 minutes to melt the cheese. Serve warm. Garnish with shredded cheese and fresh salsa.
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Asadero, Macaroni & Cheese, Recipe, Wisconsin Cheese
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