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Grilled Juustoleipa Mac & Cheese Salad

2011

Featured Wisconsin Cheeses: Juustoleipa

We never get tired of mac of cheese, but cranking up the oven on a hot summer day is simply out of the question. Luckily, this recipe is made almost entirely on the grill – no oven required. Even the cheese goes on the grill. Juustoleipa, or “bread cheese,” is a squeaky, buttery cheese that is toasted and best served warm. You can place the cheese directly on the grill to heat through until it reaches gooey perfection – it won’t completely melt.

Add that to macaroni noodles tossed with grilled vegetables and a lemon herb dressing, and you’ve got a fresh twist on macaroni salad that will be the star of your next barbecue. Feel free to mix up the vegetables and herbs based on what’s growing in your garden or looking good at the market.

Grilled Juustoleipa Mac & Cheese Salad
Serves 6-8

Ingredients:
2 cups small macaroni noodles
Salt
2 cups flat leaf parsley, stalks removed
½ cup fresh mint leaves
¼ cup fresh oregano leaves
2 lemons
1 clove garlic, roughly chopped
Black pepper
¼ cup olive oil, plus 2 tablespoons for grill
1 pint grape tomatoes
1 pound asparagus
2 ears of sweet corn, in husks
2 red peppers
14 ounces of Juustoleipa (2 pieces)

Directions:

Cook noodles in salted water according to package directions to al dente.

Meanwhile, use a food processor to combine parsley, mint, oregano, zest and juice of both lemons, garlic and black pepper to taste. Stream in ¼ cup olive oil and process until well blended. Toss noodles with dressing while still warm. Set aside.

Heat grill and brush with olive oil. Skewer tomatoes and asparagus (to prevent rolling) and place directly on grill (a grill basket can be used in place of skewers). Grill for a few minutes on each side. Remove and set aside. Place corn (in husks) and whole red peppers directly on grill and cook until all sides are well blackened. Remove from grill and allow to cool.

Once vegetables are cooled, chop asparagus into bite-sized pieces, discarding tough ends. Peel corn and cut kernels off the cob. Remove blackened skin, stem and seeds from red peppers and slice into small pieces. Add tomatoes, asparagus, corn and red pepper to pasta mixture and mix well.

Finally, place Juustoleipa on grill and heat for a few minutes on each side until cheese is softened and warmed through. Remove cheese from grill and slice into bite-sized pieces. Mix into pasta vegetable mixture and serve immediately, while cheese is still warm.

Leftovers can be heated briefly in the microwave to soften cheese.