Wisconsin Three Cheese Macaroni & Cheese
By Wisconsin Milk Marketing Board
Welcome! January 20 is National Cheese Lover’s Day and to celebrate we are launching a brand new blog, 30 Days, 30 Ways with Macaroni & Cheese! We’ll kick-off the effort with one of our favorite cheesy recipes, but in the days that follow, we’ll turn the blog over to 30 top food bloggers from across the U.S. and Canada.
Each day, a different blogger will share her spin on macaroni & cheese with a blog entry, recipe and photos. Each recipe is made with Wisconsin Cheese - more than 25 cheeses will be featured throughout the month!
From simple to sophisticated, the recipes we feature will appeal to every cook, be it with kid-friendly recipes, gluten-free options and even a look at the sweeter side of macaroni and cheese. We’re counting on you to check back often to catch up on the featured bloggers and recipes!
In honor of National Cheese Lover’s Day, today’s recipe is very cheese-centric, made with a combination of Wisconsin Gouda, Salsa Jack and Brick Cheeses. All three cheeses are excellent melting cheeses which give this recipe an unbelievably creamy sauce - enjoy!
Wisconsin Three Cheese Macaroni & Cheese
Serves 4 to 6
Ingredients:
2 tablespoons butter
1/4 cup flour
2 cups milk
1/2 cup (2 ounces) Wisconsin Gouda Cheese, shredded and divided
1/2 cup (2 ounces) Wisconsin Salsa Jack Cheese, shredded and divided
1/2 cup (2 ounces) Wisconsin Brick Cheese, shredded and divided
1/2 package (8 ounces) “twists” noodles
Directions:
Preheat oven to 375°F. Lightly butter a 1 1/2-quart casserole dish.
In a large skillet over medium heat, melt butter 2 minutes. When butter bubbles, add flour, whisking for 1 minute. Slowly pour in milk. Continue cooking, whisking constantly, until mixture becomes thick, about 10 minutes. Remove from heat; stir in 1/3 cup Gouda, 1/3 cup Salsa Jack and 1/3 cup Brick Cheese. Stir until cheese melts and combines; set cheese sauce aside.
Bring a large pot of water to a boil over medium-high heat. Cook pasta according to package directions. Drain pasta well and stir into reserved cheese mixture.
Pour mixture into prepared casserole dish. Sprinkle with remaining cheeses. Cover with lid or aluminum foil and bake 20 to 25 minutes or until bubbly and lightly browned. Cool slightly before serving.
Labels: Brick, Gouda, Macaroni & Cheese, Recipe, Salsa Jack, Wisconsin Cheese
This sounds delicious! I’ll try it tonight. Of course, with my hubby, we’ll definitely have to add bacon. *sigh*
YUM! It’s been a long time since i’ve made mac and cheese from scratch. Perhaps this will be the month! Maybe we’ll even replace pizza night with mac and cheese night….
I have not found one recipe that satisfies me…they all end up being too dry the next day. Is there any recipe out there that accomplishes this?
The Brick cheese should be replaced with Wisconsin Colby! That is a similar cheese to brick but is from Colby Wisconsin. Sounds great even with that small quibble of having Wisconsin Cheese in Wisconsin Mac.
@ Emily: The next day? You have mac and cheese left the next day? In my house, it’s practically gone before it hits the table! Good luck in your search!
@CheeseyGuy - We love Colby too! Check back for several Colby recipes in the days ahead.
This recipe produces pretty good second day mac n cheese. I was surprised that no mention of even salt and pepper were mentioned in the recipe. In addition to snp, I added some garlic powder. And my gouda was smoked.
Can’t wait to see all the recipes!!