Today’s post comes to us from Amber, the Cheese Lead at the Livingston Bottle King
Here at the Bottle King Vineyard Market, we do a lot more than what you might expect. Just recently, our head of department (as I like to call him, “The Big Cheese”) had all the Vineyard Market managers take an online course to help expand our cheese knowledge. We reviewed the basics of how cheese is made and went over various types of cheese based on hardness (soft, semi-soft, hard, etc.). This online course was provided by the Wisconsin Milk Marketing Board, and at the end of each chapter, we were given some cheesy recipes to try out. One such recipe sounded so yummy that I just had to make it myself. It doesn’t require many ingredients and is super easy to make.
This recipe originally started out as just an Asiago and Cheddar Mac and Cheese—but I love mine crunchy on top! So I made a couple adjustments…
Easy Asiago and Cheddar Mac and Cheese Bake
– 1 pound elbow macaroni
– Butter (about 2 tablespoons)
– Salt and Black pepper (freshly ground)
– 2 cups (8 ounces) Aged Cheddar Cheese, shredded –I used our Cabot Alpine Farmhouse
– 2 cups (8 ounces) Asiago Cheese, shredded –I used our Stella Aged Asiago
– 1 ½ cups milk
– 1 ½ cups heavy cream
– ½ cup Breadcrumbs – I used store bought ground
Preheat oven to 375°F. Bring a large pot of water to a rolling boil. Salt your water. Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing with cold water.
Butter an 8 x 11-inch baking dish (I used a large casserole dish). Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheese. Combine milk and cream and slowly pour over macaroni. Cover tightly with foil and bake 45 minutes.
Melt remaining butter. Put breadcrumbs in a bowl and toss with butter. Take dish out of the oven and remove foil. Sprinkle breadcrumb and butter mixture over top until macaroni and cheese is completely covered. Bake, uncovered, for an additional 10-20 minutes, or until breadcrumbs begin to brown.
Remove from oven and let rest 15 minutes. Serve hot.
*Original recipe can be found here: http://www.eatwisconsincheese.com/recipe/article?rid=2622