Macaroni & Cheese with Wisconsin Raclette
By Daisy Simmons
How can you go wrong with cheese and pasta? Well, you basically can’t. There are endless ways to turn a little macaroni and a lotta cheese into the perfect comfort food. As a Chicagoan who loves her cheese, and loves her locally made eats, I decided to come up with a creative use of my favorite melty French/Swiss cheese, Raclette, which is available from the lovely cheesemakers up in Wisconsin. Why Raclette? Well, my stepmom, Sabine, is French, which makes me a foodie by association. It packs a major nutty flavor, so even though it can be a bit pricey, you don’t need a lot. Plus, it’s super-melty, helping make the whole thing silky smooth.
Though this recipe is packed with cheese, cream, and butter, I’ve balanced it out with veggies-you know, to start the New Year off right. I pureed some roasted butternut squash for extra creaminess but half the fat, plus good ol’ beta-carotene and dietary fiber. And while I was at it, threw some mushrooms in to vary up the texture a bit.
The result: We served it up at a recent family gathering and it was quite a hit. Everyone in the group-from the teenager (also the talented photographer; see below) to the grandpa proclaimed it a delight. And they’re family, so if anyone can be honest about not liking it, it’s them. At least I think so… Anyway, enjoy!
Macaroni & Cheese with Wisconsin Raclette
Serves 8
Ingredients:
1 onion, quartered
3 cloves garlic, peeled but left whole
1 medium butternut squash, halved and seeded
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup vegetable broth
1 pound elbow macaroni noodles
5 tablespoons butter, divided
1/3 cup heavy whipping cream
1 cup (4 ounces) Wisconsin Raclette, shredded
2 cloves garlic, minced
1/2 pound mushrooms, chopped
1/2 cup (2 ounces) Wisconsin Cheddar Cheese, shredded
1/2 cup bread crumbs
Directions:
Preheat oven to 400°F. Place onion, garlic and squash (open-side down) in a baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast about 40 minutes, or until soft. Remove peel from squash and puree with roasted onion and garlic and broth until smooth. Reduce oven temperature to 350°F.
In a large pot of boiling water, add the macaroni noodles and prepare according to the package directions. Drain and set aside.
In a medium saucepan, heat 3 tablespoons butter over medium-low heat. Add heavy whipping cream and Raclette; stir until melted together. Add salt and pepper to taste. Remove from heat.
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and mushrooms, sauté until cooked, about 7 minutes. Remove from heat and add to the squash puree; stir to combine.
Grease a 9×12-inch baking dish with butter. Place half of the cooked macaroni noodles in the bottom. Sprinkle with 1/2 cup shredded Cheddar and season with salt and pepper. Pour the squash/mushroom mixture over the Cheddar. Add a layer of remaining pasta. Pour Raclette cheese sauce over the top. Sprinkle with bread crumbs. Bake 45 minutes or until golden brown.
Labels: Cheddar, Macaroni & Cheese, Raclette, Recipe, Wisconsin Cheese
Can’t wait to try it!