More and more people are eating at home, family style. Not only is it less expensive, but eating dinner together can be a great way to connect with everyone. I’m lucky if I can get my son to follow the directions on the blue box to make macaroni and cheese for dinner. However, these Chefs have ramped up our comfort Macaroni and Cheese and updated it putting their own spin on it while using homegrown (grown?) cheese from Wisconsin. I’d be just as happy if you used cheese from Ohio or other local cheeses, however, we thank the Wisconsin cheese people for their recipes. For more recipes featuring Wisconsin cheeses, visit www.EatWisconsinCheese.com.
- Chefs Frank Randazzo and Andrea Curto-Randazzo from Talula in Miami Beach, Fla. use Wisconsin Fontina and Parmesan cheese as well as pancetta in their Miami Macaroni and Cheese.
- Chef Goose Sorensen from Solera Restaurant & Wine Bar in Denver, Colo. tops his White Cheddar Mac & Cheese with fresh scallops and grilled asparagus.
- Chef Gregg Wangard from Marisol Restaurant in Pismo Beach, Calif. combines Wisconsin Aged Cheddar and Asiago cheeses for a flavorful approach to his traditional macaroni and cheese recipe.
Number of Servings: 12
- 11/2 pounds rotelli pasta
- 2 cups pancetta, diced 1/4”
- 3 cups (approximately 12 ounces) Wisconsin Fontina Cheese, cut into 1/4" cubes and chilled
- 2 cups (approximately 8 ounces) Wisconsin Parmesan Cheese, finely grated
- 11/2 quart Heavy Cream
- 2 1/2 cups Milk
- 3/4 loaf baguette (dry)
- 8 ounces (approximately 1 cup) unsalted Butter, to taste
- Salt to taste
- Black pepper
Preheat oven to 375°F. On baking sheet, cook pancetta for 6-8 minutes or until just crispy. Drain grease and set aside.
Crush and crumble baguette (you may use a food processor), until semi-fine to make bread crumbs. In large sauté pan, melt Butter over medium heat. Add bread crumbs and toast (tossing), until golden brown. Set aside.
Cook pasta until al dente, cool and set aside in large mixing bowl.
In hot saucepot add Heavy Cream and bring to a boil. Simmer and reduce by 1/3. Slowly whisk in 1 1/4 cups of the Parmesan and pancetta. Continue reducing slightly until consistency is thick and creamy.
In large mixing bowl with pasta, add the Cream Mixture along with the Fontina Cheese. Toss quickly and season with salt and pepper to taste. Pour Mixture into lightly buttered individual casserole baking dishes (5-6 ounce dishes). Top with breadcrumbs and remaining Parmesan Cheese. Bake in oven for 12-15 minutes. Remove and serve hot.
You may also use one large casserole dish for this recipe.
- 3 cups whole milk
- 1/2 cup butter plus 1 tablespoon, divided
- 2/3 cup all-purpose flour
- Pinch of nutmeg
- 8 ounces Wisconsin White Cheddar Cheese, shredded, divided
- Grated zest of 1 lemon
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons panko bread crumbs
Mac and Cheese:
- 1 teaspoon minced garlic
- 1/2 cup heavy cream
- 2 cups frozen green peas, thawed
- 1 pound cavatappi pasta, cooked al dente, drained
Scallops and Asparagus:
- 16 large sea scallops
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 6 asparagus spears, grilled, cut into 1-inch pieces
- 4 ounces Wisconsin Parmesan cheese, shredded
Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small sauté pan and slowly whisk in flour to form a paste. Slowly add flour mixture to hot milk. Cook and stir until thick. Season with nutmeg and stir in half (l cup) of the white Cheddar cheese. Set aside.
Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.
Mac & Cheese:
Melt 1 tablespoon butter in 12 to 18-inch sauté pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add béchamel. Cook and stir until hot. Toss in cooked pasta and remaining white Cheddar cheese. Turn burner to low.
Scallops and Asparagus:
Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch sauté pan very hot. Add 1 tablespoon vegetable oil. Heat until very hot. Carefully place each scallop in pan, seasoned side down. Cook 50 seconds or until browned. Turn scallops over. Toss in the asparagus and remove pan from heat.
Taste pasta and season to taste. Divide into four large shallow bowls. Arrange scallops in the middle of the pasta and top with asparagus. Sprinkle the Parmesan cheese and gremolatta on top. Thinly shave the truffle and place on top.
- 1 pound elbow macaroni
- 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. 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.
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