Featured Wisconsin Cheeses: Cheddar
Our month-long celebration of Macaroni & Cheese is coming to an end. We’d like to wrap things up by thanking our readers with one more recipe and a Wisconsin Cheese Giveaway!
One lucky winner will receive a signed copy of Laura Werlin’s new book, Mac & Cheese, Please! along with a Wisconsin Cheese gift basket. Two additional winners will receive Wisconsin Cheese gift baskets.
To enter, leave a comment on this post with the name of your favorite recipe from the blog. If you’re not sure, head over to the Recipes section and browse by category and photos. You’re sure to find something tasty!
Entries must be submitted by Friday, March 1; winners will be chosen at random and notified by Monday, March 3.
Our final recipe comes from Werlin’s Mac & Cheese, Please! – enjoy!
Spicy “Home Fries” Mac & Cheese
Serves 6
Ingredients:
1 tablespoon plus 1/2 teaspoon kosher salt, plus more as needed
8 ounces small or medium shell pasta
1/4 cup plus 2 tablespoons olive oil
1 pound small red potatoes, cut into 1/4-inch chunks (do not peel)
Freshly ground black pepper
1 small onion (about 4 ounces), cut into 1/2-inch dice
1 medium red bell pepper (about 8 ounces), cut into 1/2-inch dice
1 medium green bell pepper (about 8 ounces), cut into 1/2-inch dice
1 teaspoons dried oregano
1/4 cup all-purpose flour
1 1/2 cups whole or reduced-fat milk
1/2 cup heavy cream
12 ounces Wisconsin Cheddar Cheese, coarsely grated (about 3 1/2 cups)
2 teaspoons Frank’s RedHot® Sauce (or use your favorite brand), plus more for serving
1/2 teaspoon dry mustard powder
Ketchup, for serving (optional)
Directions:
Position an oven rack about 6 inches below the broiler and preheat to broil. Butter an 8-inch square (1 1/2-quart) metal pan or six 8-ounce ramekins. Set aside. (Note: Do not use a glass pan or a ceramic dish for this recipe. It can break when set under the broiler.)
Fill a 4- to 5-quart pot about three-quarters full with water and add 1 tablespoon of salt. Bring to a boil and add the pasta. Cook, stirring once or twice, until tender but firm, 4 to 6 minutes for small shells, 8 to 10 minutes for medium shells, and drain. Reserve the pot.
In a large skillet, heat the 1/4 cup of the oil over medium heat. Add the potatoes and cook, stirring occasionally, until the edges are darkened and the potatoes are crisp, 10 to 12 minutes. Add salt and black pepper to taste. Using a slotted spatula or spoon, transfer the potatoes to a plate.
Using the same skillet, cook the onion and bell peppers, stirring occasionally, until the vegetables are soft and beginning to caramelize (darken) around the edges, 8 to 10 minutes. Add the oregano and salt and black pepper to taste. Turn off the heat and set aside.
Using the same pot you used to cook the pasta, heat the remaining 2 tablespoons oil over medium heat. Slowly whisk in the flour and the remaining 1/2 teaspoon salt and stir constantly until a paste forms, 30 to 45 seconds. Continue stirring for 1 to 2 minutes more, until the mixture starts to darken slightly and smell a bit nutty. Slowly whisk in the milk and cream and stir until the mixture starts to thicken and is just beginning to bubble around the edges, 5 to 7 minutes. It should be thick enough to coat the back of a wooden spoon. Add 3 cups of the cheese, the hot sauce, and the mustard powder and stir until the cheese has melted and the sauce is smooth but not too runny. It should be similar in texture to cake batter. If it’s soupy, continue cooking until it thickens.
Turn off the heat and add the pasta and peppers. Stir to combine. Transfer the mixture to the prepared dish. Pile the potatoes on top of the casserole and sprinkle the remaining cheese over the potatoes.
Put the pan on a rimmed baking sheet and place under the broiler. Cook until the cheese is bubbly and golden brown and the potatoes that are peeking out begin to darken, 2 to 3 minutes. Watch carefully, because the cheese and potatoes can burn easily. Let cool for 10 to 15 minutes before serving. Pass extra hot sauce and /or ketchup, if desired, alongside.
Add-Ins:
Bacon: Cook 8 slices bacon, crumble them, and add along with the pasta and peppers, or
Breakfast sausage links or patties: Brown 8 ounces of sausage, then cut into 1/2-inch pieces. Add along with the pasta and peppers
Spinach: Add 6 cups, a handful at a time, along with the pasta and peppers
84 Responses to “Mac & Cheese, Please! Giveaway”
The BLT Mac N’ Cheese sounds awesome!
Mac and Cheese Pie with Bacon Crust – because a life without bacon isn’t worth living.
Scallop Mac ‘n cheese!
Smoky Cauliflower and Bacon Mac & Cheese
Tough call! But, bacon makes everything better, so that narrowed the field.
For sheer concentration of bacon in the recipe, I vote for Mac & Cheese Pie with Bacon Crust as my #1 choice.
Shrimp, Lemon, Fresh Herb Mac and Cheese..love lemon and cheese together!
I’d love to try the Pumpkin and Onion Mac and Cheese.
The BLT Mac and Cheese sounds wonderful, but then so does the Salmon Macaroni and Cheese with Squash. I am gluten intolerant, and would use gluten free pasta. Thank goodness for Wisconsin cheese…no other state can compare. I live in Florida now, but miss Wisconsin most.
BLT is one of my favorites, but I’ve combined the Crab Mac, with BLT too….a great combo.
Lobster and Bacon Macaroni and Cheese
Chicken cordon mac and cheese was wonderful. My family was raving how good it was.
Baked Caprese Macaroni is SOOOO YUMMY!!!! its my FAVORITE!!
Bacon and lobster Mac n cheese!
Baked Caprese Macaroni & Cheese is my favorite so far, but there are several more i want to try
lobster and bacon mac n cheese — soooo good!
going to make the lobster and bacon mac and cheese. delish!!
The mote cristo mac n cheese nuggets sound fantastic! I also really like the pumpkin mac n cheese from previous years
This home fries recipe sounds amazing!!!!! A Mac and cheese that cleverly adds in potatoes!!! Brilliant!!!
Wisconin cheese the best~sure miss it
My favorite: Wild Mushroom and Gruyère Mac & Cheese
lobster mac and cheese
I love the idea of the Bistro Brie Mac ‘n Cheese Puffs they sound delicious. Thanks for all the fun recipes!
Three Cheese Baked Mac & Cheese. I will definitley be making alot of recipes from this site.
The Three Cheese Baked Mac&Cheese. Great idea for Wisconsin site. Cheese Made in Wisconsin of course!
This last recipe, Spicey “Home Fries ” Mac & Cheese sounds delish!
The creamy spiced Mac and cheese has become a staple in our household!
Bacon Feta Macaroni and cheese : )
There are two events I eagerly anticipate in dreary February: the Westminster Dog Show and your Thirty Days with Macaroni & Cheese.
Since the early ’80′s a group of us former co-workers get together for mac&cheese at each other’s home. We originally started as the “stitch & b—-” group, but now that we’ve retired it’s evolved into the “mac&cheese group” to pay homage to our favorite restaurant where we used to go for lunch (and get there early before it sold out) to have macaroni and cheese. Our menu never varies: mac&cheese, salad and a simple dessert.
Thanks to your shining spot, the possibilities of seeing happy faces are endless, and I can’t wait until it’s my turn to have the “girls” to try your offerings.
Hopefully, having two favorites this month, Gnocchi Mac and Cheese and Vegetarian White Lasagna Mac and Cheese, won’t hurt my chances for your giveaway.
Cheese is the leader!
I can hardly wait to cut the cheese!
bacon and lobster mac and cheese!
The BLT mac and cheese!
I want to try the Mac & Cheese Eggroll recipe so badly!
Lobster mac and cheese with fontina looks amazing!