Featured Wisconsin Cheeses: Cheddar, Gruyère, Parmesan
If Champagne and crispy pancetta weren’t enough to elevate the already-perfect macaroni and cheese, these three Wisconsin classic cheeses sure did the trick.
Three-Cheese Macaroni and Cheese with Champagne and Pancetta
1 teaspoon olive oil
1/4 cup diced pancetta
1 small onion, minced
3 cloves garlic, crushed
1 tablespoon butter
2 tablespoons flour
1/4 cup Champagne or sparkling white wine, room temperature
2 cups milk, room temperature
1/2 cup (2 ounces) shredded Wisconsin Cheddar Cheese
1/2 cup (2 ounces) shredded Wisconsin Gruyère Cheese
1/4 cup (1 ounce) grated Wisconsin Parmesan Cheese
1/2 cup heavy cream
salt and freshly cracked pepper to taste
1 pound elbow macaroni, cooked
fresh thyme leaves (optional)
In a medium saucepan, heat oil over medium heat until shimmering. Add pancetta, cook until crisp, stirring occasionally, about 4 minutes. Leaving rendered fat in pan, transfer pancetta to a paper towel-lined plate; set aside.
Add onions to pan; cook, stirring frequently until soft, about 2 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Add butter, stir until melted. Add flour; cook 1 minute, stirring constantly. Whisk in wine and milk until smooth. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 2 minutes.
Remove from heat; stir in Cheddar, Gruyère and Parmesan until melted and smooth. Stir in cream; add salt and pepper to taste. Transfer cooked macaroni to a large bowl; stir in cheese sauce. Garnish with reserved pancetta bits, and if desired, fresh thyme.
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Champagne, Macaroni & Cheese, pancetta, Wisconsin Cheese
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