Featured Wisconsin Cheeses: Mascarpone, Fontina, Morel & Leek Jack, White Cheddar
Wisconsin Four Cheese Mac Shroom
Makes 6-8 servings
10 tablespoons butter, divided
4 ounces (just under 1 cup) flour
1 quart whole milk
1 cup heavy cream
8 ounces Wisconsin Mascarpone Cheese
12 ounces (3 cups) Wisconsin Fontina Cheese, shredded
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1-2 tablespoons olive oil
12 ounces mixed seasonal fresh mushrooms, thinly sliced
3 sprigs fresh thyme
1 garlic clove, minced
1 shallot, minced
1 pound elbow pasta (cooked al dente)
1/4 cup chives, minced
1 green onion (green part only), thinly sliced
1 teaspoon white truffle oil
Juice of 1/4 lemon
8 ounces (2 cups) Wisconsin Morel & Leek Jack Cheese, shredded
6 ounces (1 1/2 cups) Wisconsin White Cheddar, shredded
Preheat oven to 400°F. In a sauce pan, combine 8 tablespoons butter and flour and cook for 5 minutes over medium heat. Add milk and heavy cream, bring to a simmer for 10 minutes.
Turn heat down to low and slowly add in Mascarpone and Fontina while whisking until all cheese is melted. Remove from heat and season with nutmeg, cayenne, salt and pepper. In a large sauté pan over high heat, add oil, and sauté mushrooms until tender.
To the mushrooms, add the fresh thyme, garlic, shallot and remaining 2 tablespoons butter, cook for another minute, then season with salt and pepper.
In a large bowl, add cooked pasta, all the cheese sauce, mushroom mixture, chives, green onions, truffle oil, lemon juice, and check for seasoning.
Place the mixture into a baking pan and top with grated Morel & Leek Jack Cheese and White Cheddar. Bake until cheese is melted and golden brown, about 15 minutes.
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Cheddar, Macaroni & Cheese, Mascarpone, Recipe, Wisconsin Cheese
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