Red White and Blue Mac and Cheese!

This is a Mac and Cheese Recipe I did for the Wisconsin Milk Marketing Board over at their 30 days 30 ways mac and cheese blog, and is a perfect side dish for your 4th of July get together this weekend!

When the Wisconsin Milk Marketing Board asked me to create a themed macaroni and cheese, I was delighted. After spending four years in Madison as a student at UW, Wisconsin Cheese developed a special place in my heart, or stomach I should say. One of my favorite Wisconsin cheeses is the Blue variety. This tangy cheese is delicious on a wide variety of foods including in a macaroni and cheese!

This Red White and Blue themed mac and cheese combines three of my favorite cheeses into one delicious, rich and creamy dish. The red is represented by sun dried tomatoes, white is the Wisconsin Monterey Jack and Wisconsin Cheddar cheeses, and the blue is the Blue Cheese!  You may use macaroni as the noodle, but for the creamy consistency in this baked dish, I prefer cavatappi. I used organic Blue, Monterey Jack and Cheddar  from Organic Creamery, but you may use cheese from your favorite Wisconsin cheesemaker.


Red White and Blue Mac and Cheese
Makes 8 servings


3 tablespoons butter
1/4 cup all purpose flour
1 1/2 cup heavy whipping cream
1 1/2 cup half and half
2 cloves garlic, finely grated
1/4 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt and pepper (more or less to taste)
1 3/4 cups grated Wisconsin White Cheddar Cheese(reserve 1/2 cup)
1 3/4 cups grated Wisconsin Monterey Jack Cheese (reserve 1/2 cup)
1 1/2 cups crumbled Wisconsin Blue Cheese (reserve 1/2 cup)
1 8-ounce jar (1 cup) sun dried tomato slivers, drained
1 pound cavatappi pasta, cooked al dente, drained, cooled
Paprika, optional


Preheat oven to 350°F

In a medium sized pot over medium heat, melt butter. Add flour and whisk for 3 minutes until lightly browned. Add heavy whipping cream, half and half, garlic, cayenne, Worcestershire sauce, salt and pepper. Stir for about 3 minutes over medium heat until slightly thick. Remove from heat and add cheeses (except for reserved ½ cup White Cheddar, ½ cup Monterey Jack and ½ cup Blue Cheese) and sun dried tomatoes. Stir until cheese is melted into the sauce.

Butter a 13×9 baking dish. In a large pot (the one you cooked the pasta in), add sauce to the pasta. Stir until pasta is evenly coated. Pour into 13×9 baking dish and level out the top. Sprinkle the reserved cheese over top. Sprinkle with paprika if desired. Bake  until bubbly, about 25-30 minutes. Let sit 5-10 minutes before serving. Enjoy!

Recipe ©Sally James

Photography ©Taylor Mathis

Full Disclosure. The Wisconsin Milk Marketing Board did compensate me for ingredient costs and my time.

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  1. Cathy says

    I can’t get the peeps in my house to eat blue cheese, i love recipes that are fun and delicious and able to help people rethink what they thought they didn’t ever like. And again your gorgeous photography has transformed this classic dish into a work of art.
    Have a good 4th weekend and i will be sneaking this one in our bbq!

  2. says

    I made this last night for a 4th of July party and it was a huge hit! Gone in seconds, literally! Great recipe. Thanks for sharing!

  3. says

    Taylor… this looks AMAZING.

    (But I will confess that when I remake I will be using Vermont Cheddar…… in my other life, I’m one of Cabot Creamery’s RDs 😉 Hats off to the folks at WMMB for tapping into your food brilliance & beautiful photography skills.

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