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The Bianca
Wisconsin Mascarpone, dulce de leche, and raspberry preserves on
cinnamon raisin bread. What a great new twist on a "grilled
cheese".
Click
here for the recipe!
Photo credit to Wisconsin Milk Marketing
Board
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The Pilgrim
Features Wisconsin Gouda and smoked turkey breast
smothered in cranberry mustard and sage-butter.
Click Here for the Recipe!
Photo credit to Wisconsin Milk Marketing Board
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Risotto Style Mac 'n Cheese
By Eat
Wisconsin
Tiny orzo, which resembles the rice used to make Italian
risotto, is cooked slowly in chicken broth then combined with
Wisconsin Gran Queso Cheese (which is similar to Spanish Manchego
Cheese), Wisconsin Parmesan, butter and cream to make a creamy
macaroni and cheese-like dish. Pimentos, olives, crispy Serrano ham
and smoked paprika almonds add more Spanish elements and textural
contrast to the dish.
Click here for
the recipe!
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Shake it Up! Mexican Mac 'n Cheese
Featured Wisconsin Cheeses: Asiago, Monterey
Jack
By Mango
& Tomato
When I was a little girl, one of my favorite dishes had only two
ingredients: macaroni and cheese.
My parents would cook macaroni until they were soft, drain them
and add them to a bowl. The bowl most likely had a character from
one of the Russian fairy tales on the bottom. Then, they'd add
shredded cheese. The cheese would melt as soon as it hit the hot
pasta and form long strings when I picked the pasta with a
fork. Click here for the
recipe!
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Balsamic Mac'n Cheese
By Sprinkled with Flour
There are certain simple pleasures in life that make me feel
good. Like walking hand in hand with my son, the feel of his
trusting grip against my fingers, and the methodical thud, thud,
thud of his 4-year-old gait, as his too-big rain boots scrape
against the pavement. This was a moment that captured me as we made
a quick trip to the store to get the ingredients for this dish.
Dark skies and rainy weather are the perfect combination to enjoy
another simple pleasure - comfort food. Macaroni and cheese to be
exact. Click here for the recipe!
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Big Fat Greek Mac 'n Cheese
Featured Wisconsin Cheeses: Bellatini Formaggio,
Peppercorn Feta
By Snacking in the Kitchen
Do people eat mac and cheese in Greece? I'm not sure, but if
they do, I bet it tastes something like this recipe.
I want to tell you a little bit about my inspiration for the
recipe. I fell in love with Greece while watching Mamma Mia! and
The Sisterhood of the Traveling Pants. I have yet to travel to
Greece, but every time I enjoy Greek cuisine, I can almost imagine
myself on one of the islands, surrounded by the breeze off the blue
waters, the white stucco of the buildings and the loud chatter of
the Greek yayades. For the recipe, I picked some of my favorite
ingredients from Greek salad and combined them with a traditional
mac and cheese. The sweet red bell peppers, kalamata olives,
pepperoncini, and parsley add not only color to the mac and cheese,
but also cut through the richness of the creamy cheese sauce. The
crumbled pita chips top the mac and cheese just like they would a
large plate of Greek salad and add a nice texture contrast.
Click here for the
recipe!
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Wild Mushroom and Gruyere Mac 'n Cheese
Featured Wisconsin Cheeses: Gruyère, Sharp White
Cheddar
By Daisy Simmons
This rich, creamy recipe packs decadent flavors in with good
old-fashioned baked mac consistency. White truffle oil brings out
the mushrooms' earthy deliciousness, while Gruyère and Cheddar
sharpen the naturally sweet onions.
I decided to go with Gruyère as the principal cheese because I
had just scored the perfect shitake mushrooms from the farmers'
market and really wanted to try them with a mac-and-cheese recipe.
And Gruyère is a perfect match for mushrooms because it has its own
earthy, slightly mushroom-esque taste.
My original vision didn't include onions, but as I was pushing
the mushrooms around in the pan, my nose reminded me of my favorite
veggie burger fixings: caramelized onions and grilled mushrooms,
and it seemed so obvious that I should add them in too. I'm glad I
did because their natural sweetness contrasts nicely with the
savory mushrooms and sharp White Cheddar.
In the end, the flavors all worked together really well and the
crumbly crispy top was the perfect texture match for the melty
goodness inside.
Click here
for the recipe!
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Carmelized Onion Pasta Gratin
Featured Wisconsin Cheeses: Emmentaler
By She
Simmers
Last year, I shared with you one of my favorite macaroni and cheese
recipes, Spiced Apple Macaroni and Cheese, which
happens to be a bit unusual in that it is not a savory pasta
gratin. Well, the lack of savoriness of last year is more than
compensated for with this pasta gratin that mimics the deep,
complex, multi-layered flavor of the classic French onion soup. For
a dish that doesn't contain any meat other than the essence of beef
in the beef broth, it doesn't get any more savory than this.
Read more and receive the
recipe... |
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Fontina, Spinach and Bacon Shells and
Cheese
Featured Wisconsin Cheeses: Mascarpone, Fontina,
Parmesan
By Good
Life Eats
I love homemade shells and cheese. So creamy and comforting! I
wanted to create a more "up-scale" version of one of my favorite
classics. I chose Wisconsin Fontina Cheese as the base for my
recipe, inspired by the slightly creamy texture. I thought it would
be perfect for the shells. I love the buttery and earthy flavor of
this cheese. Read more plus
recipe...
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