![]() ![]() Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. ![]() So, when you're choosing cheeses in the grocery aisle for your baked mac and cheese recipe, look for the Proudly Wisconsin Cheese™ badge and personalized Master's Marks on packaging nationwide.īecause when you're sliding a casserole dish full of Wisconsin cheese into the oven, you know you're baking with some of the greatest heroes in the State of Cheese.For the macaroni: Preheat the oven to 350 degrees F. And our cheeses and cheesemakers have one more awards on the cheesy red carpet circuit than any other state or country. We have the only Master Cheesemaker program in the world apart from the one in Switzerland. Today, we make more cheese – 600+ varieties and styles – than anywhere else. ![]() While that's not as long as the cheesemaking traditions in some other countries, it's plenty of time to perfect the magical process of turning milk to cheese. We've been making cheese here for 175 years, since before Wisconsin was a state. We may be biased, but we're pretty sure that most cheese wants to grow up to be Wisconsin cheese. Why Wisconsin cheese belongs in your baked mac and cheese recipe BelGioso is a great option if you want a bit more flavor
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