Macaroni and Cheese
with Aged Cheddar and Asiago Cheese

Chef Gregg Wangard's terrific take on the classic comfort food.

Recipe Ingredients:

1 pound elbow macaroni
Butter
Kosher salt
Black pepper, freshly ground
2 cups (8 ounces) Wisconsin aged cheddar cheese, shredded
2 cups (8 ounces) Wisconsin asiago cheese, shredded
1 1/2 cups milk
1 1/2 cups heavy cream

Cooking Directions:

1. Preheat oven to 375°F (190°C). Bring a large pot of water to a rolling boil. Add macaroni; bring back to boil and cook 5 minutes. Drain, rinsing with cold water.
2. Butter an 8 x 11-inch baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and ground black pepper.
3. Combine cheeses in a bowl and sprinkle 1/3 of the cheeses over the macaroni. Continue with 2 additional layers of macaroni and cheeses.
4. Combine milk and cream and slowly pour over macaroni.
5. Cover tightly with foil and bake 45 minutes.
6. Remove foil and continue baking until top browns a bit, 5 to 7 minutes. Remove from oven and let rest 15 minutes.
7. Serve hot.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.