Tag Archives: wisconsin milk marketing board

Smoky “Wintervera” Mac ‘n Cheese

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.

mushroom and onion macaroni and cheese recipe

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.

Serves 5-6.

smoky mac n cheese

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.

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Giveaway: The Great Big Cheese Cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!

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