Thank You!
Thank you for visiting the 30 Days, 30 Ways with Macaroni and Cheese Blog! We hope you’ve enjoyed the recipes, uncovered new Wisconsin Cheeses to try and discovered a few new favorite bloggers to follow.
While our official 30 days of new recipes has wrapped up, we hope you’ll continue to use this blog as a resource whenever you are craving a creamy, comforting macaroni and cheese recipe.
In addition, check back at the beginning of each month for a special guest blog entry with a new macaroni and cheese recipe from a nationally recognized chef, WMMB or food blogger. Sign up to receive “updates by email” and you’ll be alerted each month when the new recipe is available.
Feel free to let us know what recipes you particularly enjoyed - or if there is something you’d like to see more of. We’d love to hear from you!
We’ll wrap things up with one more delicious recipe from WMMB - a peppery, flavorful macaroni and cheese made with Wisconsin Pepato and Gouda as well as leeks, fresh mushrooms and artichoke hearts. Enjoy!
Wisconsin Pepato Macaroni & Cheese Bake
Serves 6 to 8
Ingredients:
1 (16-ounce) package elbow macaroni
3 tablespoons butter
1 cup fresh mushrooms, sliced
1/2 cup leeks (white part only), chopped
1 teaspoon garlic, minced
2 cups (1 pint) heavy cream
2 cups (8 ounces) Wisconsin Gouda Cheese, shredded
1 cup (4 ounces) Wisconsin Pepato Cheese, shredded
1 tablespoon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 (14-ounce) can artichoke hearts, drained, chopped
4 tablespoons chopped chives, divided
1/2 cup breadcrumbs
Cooking Directions:
Cook macaroni according to package directions; rinse, drain and reserve. Preheat oven to 350°F.
Melt butter in large saucepan until sizzling. Add mushrooms, leeks, and garlic, and sauté over medium heat approximately 5 minutes, or until the mushrooms are tender. Add cream, stir, and bring to a simmer. Reduce heat to low; add cheeses, stirring constantly, just until melted. Stir in the mustard, salt, pepper, artichokes, and 3 tablespoons of chives. Cook, stirring occasionally, for 3 minutes.
Gently stir in cooked macaroni, mixing well. Spoon into a buttered 3-quart, oven-proof baking dish. Sprinkle with breadcrumbs, and bake for 20 to 25 minutes or until top is browned. Sprinkle with remaining 1 tablespoon of chives before serving.
Labels: Gouda, Macaroni & Cheese, Pepato, Recipe, Wisconsin Cheese
Even though it’s not traditional, I often make versions of macaroni and cheese with Al Dente Fettuccine Noodles, the brand that is made in Michigan. I cook the pasta for just 2 minutes before backing and it turns out great every time.I will certainly be trying some of your combinations.