Asiago Mac and Cheese Recipes

Asiago ranges from mild to sharp, depending on how long it’s been aged. For these macaroni and cheese recipes, choose a variety that best fits your tastes.


Asiago

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Crab & Asiago Mac and Cheese

  • 1 pound cavatappi pasta
  • 2 cups Wisconsin asiago cheese, shredded
  • 16 ounces lump crab meat
  • Panko bread crumbs, for garnish
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Eggplant Parm Mac and Cheese

  • 1 eggplant, ends trimmed, peeled
  • 1 teaspoon salt, plus more to taste
  • 3 cups Italian-seasoned panko or bread crumbs
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 pound pasta shells or spirals, cooked
  • 1 cup marinara sauce, homemade or prepared
  • 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
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Pumpkin Mac and Cheese

  • 1 pound macaroni pasta
  • 2 cups (8 ounces) Wisconsin Fontiago Cheese, shredded
  • 1 1/2 cups pumpkin puree
  • 1/4 cup Wisconsin parmesan cheese, grated
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Asiago Mac and Cheese Pie

  • 1 pound penne pasta
  • 1 1/2 pounds russet potatoes
  • 2 teaspoons white truffle oil
  • 2 cups (8 ounces) Wisconsin asiago cheese, grated
  • 3 cups kale, Tuscan preferred
  • 1/4 cup Wisconsin parmesan cheese, grated
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BLT Mac and Cheese

  • 8 ounces thick-cut peppered bacon
  • 1 1/2 cups (6 ounces) Wisconsin provolone cheese, shredded
  • 1/2 cup Wisconsin asiago cheese, shredded
  • 3/4 cup roasted or sun-dried tomatoes
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Mac and Cheese with Brussels Sprouts

  • 5 cups Brussels sprouts
  • 1 pound rotini pasta
  • 1 cup dried cranberries
  • 1 1/2 cups (6 ounces) Wisconsin asiago cheese, shredded
  • 1 cup Wisconsin gorgonzola cheese, crumbled
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Asiago Mac with Braised Leeks

  • 4 leeks, trimmed to remove tops and roots
  • 1 pound pennette lisce pasta or macaroni
  • 2 cups (8 ounces) Wisconsin asiago cheese, grated
  • 1/2 cup Wisconsin parmesan cheesefinely grated
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Pancetta Mac and Cheese Panini

  • 1 cup elbow pasta
  • 2 ounces Wisconsin cream cheese
  • 1/2 cup (2 ounces) Wisconsin cheddar cheese, shredded
  • 1/4 cup Wisconsin asiago cheese, shredded
  • 1/4 Wisconsin romano cheese, shredded
  • 1/2 pound pancetta, thinly sliced to make 12 slices
  • 12 slices sourdough bread, toasted
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Tortellini Quattro Formaggio

  • 4 ounces Wisconsin mascarpone cheese
  • 1/4 cup (1 ounce) Wisconsin asiago cheese, grated
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
  • 10 ounces cheese tortellini
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
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Hot Soppressata Mac with Crispy Leeks

  • 3 leeks
  • 8 ounces hot soppressata, cut into 1/2-inch cubes
  • 8 ounces rotini pasta
  • 1 1/2 cups (6 ounces) Wisconsin fontina cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin asiago cheese, shredded
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Kale Pesto Mac and Cheese

  • 2 cups kale, leaves chopped
  • 1 pound medium shell pasta
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, grated
  • 3/4 cup (3 ounces) Wisconsin parmesan cheese, grated and divided
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Ultimate Creamy Baked Wisconsin Macaroni and Cheese

  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin muenster cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, grated
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5 Ingredient Wisconsin Mac and Cheese

  • 16 ounces macaroni pasta
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 cup (4 ounces) Wisconsin alpine-style cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
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Alfredo Mac and Cheese with Asparagus and Spring Peas

  • 4 cups (16 ounces) penne pasta
  • 1 cup (4 ounces) Wisconsin parmesan cheese, finely grated
  • 1 cup (4 ounces) Wisconsin asiago cheese, finely grated
  • 4 cups (16 ounces) Wisconsin fontina cheese, shredded, divided
  • 1 1/2 cups fresh shelled peas or frozen peas (do not thaw first)
  • 1 pound asparagus, washed, trimmed and cut into 1-inch pieces
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