RECIPES

Favorite Mac and Cheese

Cool fall nights and warm mac and cheese. Does it get any better than this? It does when you make your mac and cheese with Wisconsin cheddar cold pack cheese!

Favorite Mac and Cheese
Active Time
30 Minutes
Servings
4

Ingredients

Ingredients List

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cold Pack can be used in this recipe.

Instructions

  1. Cook macaroni according to package directions until al dente; drain.
  2. Meanwhile, arrange broccoli in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 5-8 minutes or until broccoli is crisp-tender. Remove from the heat; keep warm.
  3. Sauté onion in 2 tablespoons butter in a large saucepan over medium heat until crisp-tender. Reduce heat to low. Gradually whisk in milk, mustard and pepper. Bring milk mixture to gentle boil over medium heat, whisking constantly. Reduce heat to low; gradually whisk in cheddar until smooth. Stir in macaroni and broccoli. Remove from the heat.
  4. Transfer to a greased 2-quart baking dish. Melt remaining butter; combine with cracker crumbs. Sprinkle crumbs over macaroni mixture. Bake for 25-30 minutes until bubbly. Let stand 10 minutes before serving.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Unlike pasteurized process cheese, no heat is used to process cold pack cheese; therefore, it should be stored refrigerated. Cold pack cheese maintains more of the natural cheese flavor.

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