Today is National Macaroni and Cheese Day. Celebrate with a seasonal mac and cheese recipe
– tomatoes and basil with Wisconsin Parmesan and Cheddar. For more mac and cheese recipes check out EatWisconsinCheese.com and 30 Days, 30 Ways with Macaroni & Cheese.
What is your favorite Wisconsin mac and cheese recipe?
Macaroni & Wisconsin Cheese with Basil
1, 3/4 cups medium elbow macaroni, uncooked
1 tablespoon butter
2 tablespoons flour
1 1/4 cups skim milk
1/2 teaspoon dry mustard
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1 1/2 cups (6 ounces) shredded reduced-fat Wisconsin Cheddar cheese
3 tablespoons grated Wisconsin Parmesan cheese
3 to 4 cherry tomatoes, halved for garnish
1/4 teaspoon basil or 3 to 4 sprigs of fresh basil, for garnish
Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
Melt butter in a saucepan over medium heat; add flour, and cook 2 minutes, stirring constantly with a wire whisk.
Gradually add milk, stirring constantly. Bring to a boil and cook for 1 minute. Remove from heat; stir in dry mustard and next 3 ingredients.
Add Cheddar cheese; stir until melted. Sprinkle Parmesan cheese on top and garnish with cherry tomatoes and basil. Serve immediately.