Gourmet Mac and Cheese Recipes

These upscale macaroni and cheese recipes prove that our favorite cheesy dish isn't just for kids.


Gourmet

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Monte Cristo Mac and Cheese Nuggets

  • 3 cups elbow pasta, uncooked
  • 1/3 cup (2 ounces) Wisconsin parmesan cheese, grated
  • 1/2 cup (2 ounces) Wisconsin gouda cheese, shredded
  • 3 strips prosciutto, crisped in skillet and chopped
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Bistro Brie Mac and Cheese Puffs

  • 12 ounces rotini pasta
  • 1 cup heavy cream
  • 8 ounces Wisconsin cream cheese
  • 9 ounces Wisconsin brie cheese, rind removed and cubed
  • 1/2 cup bacon, cooked and finely chopped
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Baked Orzo-Mascarpone Soufflé

  • 1 1/4 cups orzo pasta, dry
  • 8 ounces Wisconsin mascarpone cheese, softened
  • 1 15-ounce can sweetened coconut cream
  • 2 large ripe mangoes, peeled and cut into 1/2-inch dice
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Gluten-Free Mac and Cheese Balls

  • 12 ounces gluten-free macaroni pasta
  • 1 1/2 cups heavy cream
  • 1 1/2 cups (6 ounces) Wisconsin apple smoked cheddar
  • 1 egg, lightly beaten
  • 2 cups almond flour
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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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Balsamic Mac and Cheese

  • 6 ounces pancetta, thinly sliced
  • 2 tablespoons balsamic vinegar, divided
  • 2 1/2 cups (10 ounces) cavatappi pasta, dry
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin smoked gouda cheese, shredded
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Summer Mac and Cheese in Tomato Bowls

  • 1 1/2 cups elbow pasta, dry
  • 3 tablespoons Wisconsin GranQueso cheese, finely shredded
  • 3/4 Wisconsin BellaVitano cheese, shredded
  • 6 beefsteak tomatoes
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Red White and Blue Mac and Cheese

  • 1 cup sun-dried tomatoes, drained and sliced
  • 1 3/4 cups (7 ounces) Wisconsin white cheddar cheese, shredded and divided
  • 1 3/4 cups (7 ounces) Wisconsin monterey jack cheese, shredded and divided
  • 1 1/2 cups (9 ounces) Wisconsin blue cheese, crumbled and divided
  • 1 pound cavatappi pastacooked to al dente, drained and cooled
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Wild Mushroom Mac and Cheese

  • 1/2 pound elbow pasta
  • 4 cups shitake mushrooms, or cremini, sliced
  • 1 tablespoon white truffle oil, more to taste
  • 2 cups (8 ounces) Wisconsin Grand Cru Cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
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Bacon Feta Mac and Cheese

  • 1 1/3 cups (8 ounces) Wisconsin feta cheese, crumbled and divided
  • 1 1/2 cups (6 ounces) Wisconsin provolone cheese, shredded
  • 8 slices bacon, fried, diced and divided
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Gnocchi Mac and Cheese

  • 2 pounds store bought Gnocchi
  • 1 cup (4 ounces) Wisconsin gruyère cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 3/4 cups (7 ounces) Wisconsin parmesan cheese, grated
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Cajun Shrimp Mac and Cheese

  • 1 pound shrimp, peeled, deveined and chopped into 1/2-inch pieces
  • 3 cups (12 ounces) Wisconsin pepper jack cheese, shredded and divided
  • 2 cups (8 ounces) Wisconsin aged cheddar cheese, shredded and divided
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Creamy Mac con Chicharrónes

  • 8 ounces pasta shells
  • 1/2 pound Brussels sprouts
  • 2 cups (8 ounces) Wisconsin Creama Kasa cheese, shredded
  • 1/2 cup chicharrónes (fried pork rinds), crushed
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Mac and Brie with Mushrooms

  • 1 pound pasta shells
  • 1/2 cup walnuts
  • 1 pound mushrooms, quartered
  • 8 ounces Wisconsin brie cheese, rind removed and cubed
  • 1/2 cup (2 ounces) Wisconsin gruyère cheese, shredded
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Raclette Mac and Cheese

  • 3 new potatoes, sliced 1/8-inch thick
  • 6 ounces penne pasta
  • 4 ounces Wisconsin raclette cheese, cut into 2-inch squares
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Chicken Cordon Bleu Mac and Cheese

  • 1/2 pound smoked deli ham, sliced 1/2 inch thick and cubed
  • 10 ounces penne pasta
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin swiss cheese, shredded and divided
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Spiced Apple Mac and Cheese

  • 1 pound apples, about 3 medium
  • 8 ounces mini ziti pasta
  • 8 ounces Wisconsin mascarpone cheese
  • 1/2 cup sour cream, plus more for garnish
  • 3/4 cup (3 ounces) Wisconsin Fontiago Cheese, shredded
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Mushroom Herb Mac and Cheese

  • 1 pound cremini mushrooms, roughly chopped
  • 1 1/2 cups Wisconsin white cheddar cheese, shredded and divided
  • 1 pound elbow pasta
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Arancini Milanese Mac and Cheese

  • 4 ounces pancetta, diced
  • 3/4 pound elbow pasta
  • 1 1/2 cups (6 ounces) Wisconsin parmesan cheese, grated
  • 1 cup Wisconsin fresh mozzarella cheese, cubed
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Mac and Cheese Egg Rolls

  • 1/2 pound elbow pasta
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 package (16 ounces) egg roll wrappers
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Baked Kugel Mac and Ricotta Cheese

  • 2 cups elbow pasta
  • 1 cup Wisconsin ricotta cheese
  • 1 cup golden raisins
  • 1 cup dried apples, packed and roughly chopped
  • 1/2 cup graham-crack crumbs
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Carbonara Mac and Cheese

  • 1/4 pound pancetta, cut into 1/2-inch thick slices
  • 3 large egg yolks, lightly beaten in small bowl
  • 1 1/4 cups Wisconsin parmesan cheese, grated and divided
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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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My Big Fat Greek Mac and Cheese

  • 12 ounces shell pasta
  • 2 cups Wisconsin Bellatini Formaggio cheese, crumbled
  • 2 roasted sweet red bell peppers, chopped
  • 1/2 cup pitted kalamata olives, chopped
  • 1/3 cup pepperoncini, chopped
  • 4 ounces Wisconsin peppercorn feta cheese
  • 1 cup pita chips, crumbled
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Guava Mac and Cheese Empanadas

  • 1 pound elbow pasta
  • 2 cups (8 ounces) Wisconsin gruyère cheese, shredded
  • 1/2 cup guava paste or guava jam (available in the Latin food aisle)
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Champagne Mac and Cheese

  • 1/4 cup pancetta, diced
  • 1/4 cup Champagne
  • 1/2 cup Wisconsin cheddar cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, grated
  • 1 pound elbow pasta, cooked according to package directions
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Oh-so-Elegant Mac and Cheese

  • 2 cups penne pasta
  • 1/2 cup fresh bread crumbs
  • 1 1/2 cups (6 ounces) Wisconsin Pleasant Ridge Reserve, shredded and divided
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Limburger Helper

  • 3 slices bacon
  • 4 slices seedless rye bread, cubed
  • 2 cups macaroni pasta
  • 1 6-ounce brick Wisconsin limburger cheese, edges trimmed, cubed
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
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Easy Brie-zy Mac and Cheese

  • 1 pound whole wheat rotini
  • 2 cups shitake mushrooms, washed and chopped
  • 6 cups baby spinach
  • 2 8-ounce rounds Wisconsin brie cheese, rind removed, cubed
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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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Bruschetta Mac and Cheese

  • 1 pound elbow pasta
  • 4 cups (1 pound) Wisconsin mozzarella cheese, shredded
  • 2 Roma tomatoes, diced
  • 2 tablespoons fresh basil leaves, sliced
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Italian Mac and Cheese Stuffed Peppers

  • 12 ounces elbow pasta
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 6 red or green bell peppers
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Guanciale and Morel Mac and Cheese

  • 1 cups bread crumbs
  • 1 pound cavatappi pasta
  • 3 cups Wisconsin fontina cheese, shredded
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Mac & Cheese with Cornbread & Ham

  • 3 pounds ham hocks
  • 4 cups Wisconsin muenster cheese or mixed milk (cow, sheep and goat milks) 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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Truffled Gnocchi and Cheese

  • 2 pounds mini potato gnocchi
  • 4 tablespoons truffle butter
  • 3/4 cup (3 ounces) Wisconsin parmesan cheese, grated and divided
  • 1 1/2 cups (6 ounces) Wisconsin swiss cheese, shredded
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
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Mini Mac and Cheese Pot Pies

  • 2 ounces Wisconsin brie cheese, rind removed and chopped
  • 2 cups mixed frozen vegetables (such as spinach and artichoke or carrots and peas), thawed and well drained
  • 2 sheets frozen puff pastry
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Irish Colcannon Mac & Cheese

  • 8 slices thick-sliced bacon, diced
  • 4 cups shredded cabbage
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin havarti cheese, shredded
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Chicken Marsala Mac and Cheese

  • 4 chicken breasts, thinly sliced
  • 4 ounces pancetta (or 3 slices bacon), cut into pieces
  • 8 ounces button mushrooms, sliced
  • 1 cup Marsala wine
  • 1 1/2 cups Wisconsin fontina cheese, shredded
  • 1 cup Wisconsin cheddar cheese, shredded
  • 1 pound penne pasta
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Apple, Sausage and Dijon Mac and Cheese

  • 12 ounces breakfast sausage, casings removed and coined
  • 4 cups (1 pound) Wisconsin sharp white cheddar cheese, shredded
  • 1 tablespoon Dijon mustard
  • 1 pound rigatoni pasta
  • 1 Granny Smith apple, peeled, cored, and chopped into 1/2-inch cubes
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Jalapeño Popper Mac and Cheese Cups

  • 2 tubes (8 ounce) large crescent rolls
  • 8 ounces Wisconsin cream cheese, cubed
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded
  • 2 dashes hot sauceto taste
  • 2 tablespoons pickled jalapeños, chopped
  • 1 pound rotini pasta, cooked al dente
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Sausage and Apricot Baked Brie Mac and Cheese

  • 1 pound breakfast sausage
  • 1 pound bow tie pasta
  • 12 ounces Wisconsin brie cheese, rind removed and cubed
  • 1 cup dried apricots, chopped
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