Creamy Mac con Chicharrónes

Creama Kasa, a triple cream cow’s milk cheese from Wisconsin is a perfect pair for  Brussels sprouts, and topping of crispy chicharrónes, also known as pork rinds. 

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Servings: 8


  • 8 ounces pasta shells
  • 1/2 pound Brussels sprouts
  • 1 shallot
  • 1 tablespoon canola oil
  • 5 tablespoons butter
  •   Salt and black pepper to taste
  • 3 tablespoons white wine
  • 2 cups (8 ounces) Wisconsin Creama Kasa cheese, shredded
  • 1 1/2 cups heavy cream
  • 2 tablespoons flour
  • 1/2 cup chicharrónes (fried pork rinds), crushed


Bring large pot of water to boil; add pasta. Undercook pasta by 4-5 minutes according to directions. Drain pasta and set aside.

Meanwhile, clean and thinly slice Brussels sprouts. Thinly slice shallot.

Heat pan, add canola oil and 2 tablespoons butter, then cook shallot slices until semi-transparent. Add Brussels sprouts and cook 8 minutes. Season with salt and pepper. When Brussels sprouts are bright green, add white wine, lower heat and cover pan. Continue to cook for at least 8 minutes.

Melt remaining 3 tablespoons butter. In large bowl, combine melted butter, cheese, heavy cream, flour, salt and pepper.

Add cooked pasta, shallots and Brussels sprouts to cream and cheese mixture and stir to combine.

Pour everything into baking dish. Top with crushed chicharrónes, reserving 2 tablespoons. Bake 30-35 minutes until bubbly and golden brown. Top with remaining chicharrónes right before serving.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.