Featured Wisconsin Cheeses: Gruyere, Gouda, Parmesan
I love when food’s in disguise. I like my pie to be secretly cheesecake, and that cupcake to be savory. So why not turn a sandwich into mac and cheese?
Wisconsin Gruyere, mustard, and prosciutto are a tasty combo. And when these three are combined with creamy pasta, you can’t go wrong. I fried this up to make it just like that French toast-esque sandwich. Dunk it in jam, and it’s a Monte Cristo miracle. So here you go! A sandwich in a mac and cheese outfit.
Since the 11th century, cheesemakers in the Alpine area between Switzerland and France have produced Gruyere. The pride and joy of the region, this cheese received its name from the town of Gruyeres in the Swiss canton of Fribourg. Today, Wisconsin cheesemakers produce award-winning, hand-crafted Gruyere using classic production techniques and hand-crafted copper vats. The cheese is aged in specially-designed curing rooms to attain the peak of perfection.
Monte Cristo Mac and Cheese Nuggets
Mac and Cheese:
3 cups uncooked pasta, such as rigatoni, macaroni, or penne
6 tablespoons butter, plus more for pan
6 tablespoons flour
1 cup plus 2 tablespoons milk
3/4 cup sour cream
Heaping 1/3 cup (about 2 ounces) Wisconsin Parmesan Cheese, grated
Salt and pepper to taste
1 tablespoon garlic mustard or Dijon
1 teaspoon dried minced onions
1/2 teaspoon garlic powder
Pinch cayenne pepper
Pinch red pepper flakes
1 cup (4 ounces) Wisconsin Gruyere Cheese, shredded
1/2 cup (2 ounces) Wisconsin Gouda Cheese, shredded
3 strips prosciutto, crisped in hot iron skillet and chopped
1 quart vegetable oil
1/2 cup flour
3 eggs, beaten
1 1/2 cups panko bread crumbs
1 12-ounce jar raspberry jam
Powdered sugar, for garnish
Cook pasta according to package directions to al dente. Drain and rinse with cold water; set aside. Preheat oven to 350°F. Butter 8-inch square baking dish.
In pot used to cook pasta, melt butter over medium-low heat. Add flour; stir until combined. Add milk and cook until thickened. Add sour cream, Parmesan, salt, pepper, and spices. When thoroughly mixed, add Gruyere and Gouda. Remove from heat and stir until all of cheese is melted. Adjust spices according to taste.
Mix in prosciutto. Pour into prepared pan and smooth until even. Bake 30 minutes. Remove from oven and cool at room temperature 20 minutes. Cover with plastic wrap and chill overnight.
Heat oil in large Dutch oven until 350°F using candy thermometer. Meanwhile, divide flour, eggs, and panko into three separate bowls. Slice cold mac and cheese into 24 rectangles, about 1-inch wide and 3-inches long. Dredge slices in flour, then egg, then panko. Set aside until oil is hot.
Fry mac and cheese nuggets for 3-4 minutes in hot oil, until golden. Using a slotted spoon, transfer to paper towel-lined baking sheet. Continue until all nuggets are fried. Allow to cool slightly, then serve with raspberry jam and a sprinkling of powdered sugar.
Print This Post
Leave a Reply