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!
Red White and Blue Mac and Cheese
Makes 8 servings
Ingredients:
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
Directions:
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.
Thanks for calling out Organic Creamery cheeses in this recipe! We just posted a link to your blog on our Organic Creamery facebook page: http://www.facebook.com/OrganicCreamery.
Thanks! It was really delicious cheese that I will definitely use again!
Wow that sounds good!
I should not be reading this while I’m hungry. Really, I shouldn’t.
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!
I want to climb thru the screen and snatch this up…looks delicious! Your photography is always breathtaking
Thanks Dana!
Wow – that looks amazing! I like how you added blue cheese among the other cheeses; it somehow gives the dish a more grown-up touch 😉
Sooooo yummy!!!!
Thanks Sara, was pretty tasty!
Om nom….this looks amazing!
I like this A LOT! These Mac and real cheese combos are amazing. Thanks for the recipe!
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!
Thanks Jen! So glad that you enjoyed it!
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.
Yum! Looks wonderful. I’m always on the scout for the ultimate mac & cheese recipe.