Nothing says Northwoods fall comfort food like cheesy, indulgent mac ’n cheese. If you have family or guests over, whip up this crowd-pleaser, starring three types of Wisconsin-crafted Sartori Cheese.
Recipe and photograph courtesy of Sartori Cheese
Sartori MontAmoré Cheddar Macaroni & Cheese
- 4 cups dried macaroni
- 6 tablespoons butter, divided
- 1/4 cup all−purpose flour
- 2 1/2 cups milk
- 2 teaspoons dry mustard
- 1 egg, beaten
- 1 block Sartori MontAmoré Cheddar, shredded
- 1 wedge Sartori Classic Fontina, shredded
- 1 wedge Sartori Classic Parmesan, grated, divided
- Salt and pepper, to taste
- 1/4 cup panko bread crumbs
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped sun−dried tomatoes, optional
- 1 baguette, sliced diagonally and toasted
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Cook pasta for a few minutes (it should be too firm to eat) and drain.
- Melt 4 tablespoons butter in a large pot, whisking in flour over medium-low heat until golden brown, 3–5 minutes. Whisk in milk and mustard until smooth and cook until mixture thickens, 3–5 minutes. Reduce heat to low.
- Temper egg by slowly whisking in 1/4 cup warm sauce; return to pot. Stir in all cheese except 1/2 cup Parmesan. Season with salt and pepper to taste and add sun-dried tomatoes if desired.
- Pour into a baking dish. Melt remaining 2 tablespoons butter with bread crumbs and parsley and sprinkle on top. Bake for 15 minutes. Serve with toasted baguette slices.
Serves 6–8
For Fromage-Lovers
This recipe is from Kristine Hansen’s book titled the “Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet and Savory Recipes From the State’s Best Creameries” (Globe Pequot Press, March 2019). Hansen profiles the state’s artisan cheesemakers, whose recipes for pizza, mac ’n cheese and breakfast staples (all made with their cheese) are also in the book.