It’s a double serving of cheese this week! Our friends at the Wisconsin Milk Marketing Board have a mouth-watering project going on with their 30 Days, 30 Ways with Macaroni and Cheese blog. 30 days of Mac ‘n Cheese?! Uh, count us in!
We’re sharing our recipe for Smoky Wintervera Mac ‘n Cheese, a savory blend of portabella mushrooms, carmelized onions, rosemary and two delicious Wisconsin cheeses.
Smoky “Wintervera” Mac ‘n Cheese
1 box cavatappi noodles
6 Tbsp + 2 Tbsp butter
3 portabella mushroom caps, chopped & gills mostly removed
1 small yellow onion, chopped
1/2 C flour
2 C skim milk
1 1/2 C half and half
3 C Applewood smoked gruyere cheese, shredded (or smoked Gouda)
2 C BellaVitano cheese, shredded
1 Tbps dijon mustard
2 tsp kosher salt
2 tsp black pepper
1 tsp garlic salt
3 sprigs rosemary, chopped
1/2+ C panko bread crumbs
Preheat oven to 375. Bring a large pot of water to a rolling boil and add cavatappi noodles and salt. Cook noodles for 8-10 minutes until al dente. Drain and set aside.
Meanwhile, chop onion into mid-size strips. Wash mushrooms and use a knife to carefully remove most of the gills. Slice mushroom caps into mid-size chunks. Add 2 Tbsp butter to a large sauté pan and bring to medium heat. Add onions and cook, stirring often, for 10-12 minutes, until onions soften and become golden brown. Add mushrooms and season with 1 tsp salt, 1 tsp pepper and garlic salt. Cook until mushrooms begin to soften, approximately 3-5 minutes.
In a small sauce pot, combine milk and half and half. Warm over low heat. Then, in a large sauce pot, melt remaining butter and gradually whisk in flour until mixture thickens. Do NOT let it burn. Slowly whisk in warm milk mixture, working in small amounts and incorporating each pour in well to the roux. Gradually repeat process, adding shredded cheese in small amounts and whisking until each amount is melted and well incorporated. Whisk in mustard, salt and pepper. Let thicken slightly over low heat for 3-4 minutes.
In a ovenproof dish, pour noodles and top with onion-mushroom mixture. Pour cheese mixture over the noodles. Top with rosemary and panko. Bake for 25-30 minutes or until bread crumbs are golden brown.
Be sure to head over to 30 Days, 30 Ways with Macaroni and Cheese for oodles of other tasty mac ‘n cheese recipes.
Disclaimer: HAP was compensated by WMMB to share our recipe as a guest blog.