Indulge in our homestyle macaroni and cheese, using three Wisconsin cheeses to create a wonderfully rich, creamy, cheesy sauce. Finished in the oven with buttered bread crumbs, this dish is a hit for family of all ages!
|1. Heat oven to broil; use 1 T of butter to generously coat a 1 ½ quart casserole dish.|
|2. Prepare pasta according to package. Drain, transfer to bowl, drizzle with olive oil, toss to coat, and set aside.|
|3. Bring milk to simmer over low heat in small saucepan.|
|4. In separate medium saucepan, melt ½ cup of remaining butter, using a whisk to swirl it to ensure it melts completely and does not brown. Continue whisking and sprinkle in flour. Continue to whisk until the mixture just bubbles, about 2 minutes.|
|5. Slowly pour the milk into the butter/flour mixture and continue whisking until there are no lumps. Bring sauce to a boil, reduce heat to low and season with salt and pepper. Continue whisking until sauce thickens and coats the back of a spoon, about 2 minutes. Remove from heat.|
|6. Whisk in ¾ cup of cheddar, all the colby, and ¼ cup of parmesan; continue whisking until cheese is melted and sauce is smooth.|
|7. Pour sauce over pasta and toss to coat. Transfer to prepared casserole dish and set aside.|
|8. In microwave safe bowl, melt remaining ½ T of butter on high for 20 seconds. Add breadcrumbs and remaining cheddar and parmesan; toss well. Spread bread crumb mixture evenly over pasta.|
|9. Place dish in oven on the middle rack and broil for 6-8 minutes, or until edges are bubbly and a crunchy crust forms on top. Cool briefly before serving.|
- Experiment with different flavors for your own unique twist on a classic! Want it spicy? Try adding some spicy cheese for a fiery flavor!