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
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
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.