This creamy mac and cheese is the ultimate side to any holiday meat or seafood entrée. With a decadent three-cheese sauce and crunchy topping, guests will love this dish!
- Heat oven 400°F.
- Cook pasta according to package directions until al dente; drain.
- Meanwhile, melt 1/2 cup butter in a Dutch oven over medium-low heat. Whisk in flour until lightly browned. Gradually whisk in milk and salt. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar, havarti and asiago until melted. Stir in pasta. Remove from the heat. Season with pepper to taste.
- Spoon pasta mixture into a greased 13 x 9-inch baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle crumb mixture and rosemary if desired over top. Bake for 25-30 minutes or until topping is golden brown.
Any brand of Wisconsin cheddar, havarti or asiago cheeses can be used.
A gold-medal winner at the World Championship Cheese Contest, Sartori’s Rosemary & Olive Oil Asiago is rich, fruity and nutty, yet balanced with hand-rubbed rosemary and Italian olive oil.