Featured Wisconsin Cheeses: Muenster, Butterkäse
Mac ‘N Cheese with Pickled Green Tomatoes
16 ounces Cavatappi noodles or noodles of your choice
Olive oil for tossing pasta
5 tablespoons butter, divided
1 medium onion, chopped
2 garlic cloves, diced
1 1/2 tablespoons flour
1 cup cream
1/2 cup milk
1/4 teaspoon salt
1 tablespoon fresh dill, chopped
1 cup (4 ounces) Wisconsin Muenster, shredded
1 heaping cup pickled green tomatoes, chopped
1/2 cup sun-dried tomatoes (in oil), chopped
2 to 3 cups (8 to 12 ounces) Wisconsin Butterkäse, shredded
1/2 cup bread crumbs
Preheat oven to 375°F.
Cook the pasta: Bring a large pot of water to a boil. Add salt to taste. Add pasta and wait for water to come to a boil again, stirring to keep pasta from sticking to the bottom of pot. Cook until al dente (firm to the bite), approximately 10 minutes. Once pasta is al dente, drain water. Lightly toss with olive oil to coat. Taste. If not salty enough, add a pinch of salt. Set aside.
Make cream sauce: Over medium heat, melt 3 tablespoons of butter in a sauté pan. Once butter has melted, add chopped onion and garlic. Sauté until onions are clear, 3 to 5 minutes. Add flour and mix until well blended. Add cream and milk. Stir until mixture bubbles and thickens. Add salt, fresh dill and Muenster. Stir until cheese has melted.
Assemble dish: Toss pasta with pickled tomatoes, sun dried tomatoes and shredded Butterkäse cheese. Place in a large casserole dish. Pour cream sauce mixture over the pasta and fold in until mixed. Melt the remaining 2 tablespoons of butter and mix with bread crumbs. Sprinkle bread crumbs over the top of the pasta.
Bake: Bake for 30 minutes until crispy golden. Eat and enjoy!
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Macaroni & Cheese, Recipe, Wisconsin Cheese
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