Featured Wisconsin Cheeses: Gruyere, BellaVitano, GranQueso
Summer Mac and Cheese in Tomato Bowls
Makes 6 servings
1 1/2 cups elbow pasta
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
Salt and pepper
3/4 cup (about 3 ounces) Wisconsin Gruyere Cheese, grated
3/4 cup (about 3 ounces) Wisconsin BellaVitano Cheese, grated
1 cup fresh sugar snap peas, peeled and skins retained
6 beefsteak tomatoes
3 tablespoons Wisconsin GranQueso Cheese, grated
Preheat oven to 375°F.
Cook the pasta in a large pot of boiling salty water until al dente. Meanwhile, on low heat, melt the butter, add the flour and whisk slowly until the raw smell goes away but not too much so it does not brown. Gently add the hot milk while whisking continuously. Continue cooking on low heat while whisking until the sauce starts to thicken. Season with salt and pepper.
Add the Gruyere and BellaVitano cheeses and mix well until you get a stringy sauce. The pasta should be ready by this time. Drain the pasta and gently fold it into the sauce. Add the fresh peas and fold gently. I also use the skins, diced small. They are a great source of nutrients.
Slice the top of the tomatoes and core them. But, make sure not to cut too deep at the bottom. Lightly salt the inside of the tomato and divide the pasta equally into the tomato bowls.
Bake for 15 minutes. Sprinkle the grated GranQueso over the top; increase temperature to 400°F and bake for another 5 minutes. Remove, cool for a few minutes and serve with a light salad.
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BellaVitano, GranQueso, Gruyère, Recipe, Wisconsin Cheese