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Macaroni & Wisconsin Cheese with Basil

July 14th, 2010

by Wisconsin Cheese

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

Serves 6

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.

From → Mac & Cheese, Recipes

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