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Chef Gregg Wangard's take
on the classic comfort food.
Macaroni
and Cheese with Aged Cheddar and Asiago Cheese
- 1 pound elbow macaroni
Butter
Kosher salt
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin aged cheddar cheese, shredded
2 cups (8 ounces) Wisconsin asiago cheese, shredded
1 1/2 cups milk
1 1/2 cups heavy cream
- Preheat oven to 375°F
(190°C). Bring a large pot of water to a rolling boil. Add
macaroni; bring back to boil and cook 5 minutes. Drain, rinsing
with cold water.
- Butter an 8 x 11-inch
baking dish. Spread 1/3 of the macaroni over the bottom. Season
with salt and pepper.
- Combine cheeses in a bowl
and sprinkle 1/3 of the cheeses over the macaroni. Continue with
2 additional layers of macaroni and cheeses.
- Combine milk and cream
and slowly pour over macaroni.
- Cover tightly with foil
and bake 45 minutes.
- Remove foil and continue
baking until top browns a bit, 5 to 7 minutes. Remove from oven
and let rest 15 minutes.
- Serve hot.
Makes 8 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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