All Mac and Cheese Recipes

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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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One Pot Creamy Wisconsin White Cheddar Shells

  • 16 ounces medium shell pasta
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar cheese, grated
  • 1 cup (4 ounces) Wisconsin fontina 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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Five-Cheese Slow Cooker Macaroni

  • 1 cup (4 ounces) Wisconsin parmesan cheese, shredded
  • 1 1/4 cups (6 ounces) Wisconsin butterkäse cheese, cubed
  • 1 cup (4 ounces) Wisconsin provolone cheese, sliced
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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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Taco Macaroni and Cheese Bake

  • 1 packet taco seasoning
  • 8 ounces Wisconsin cream cheese
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
  • 2 cups (8 ounces) Wisconsin pepper jack cheese, shredded and divided
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Sriracha Macaroni and Cheese

  • 2 1/2 cups (10 ounces) pasta shells, uncooked
  • 1/3 cup sriracha sauce
  • 1 cup (4 ounces) Wisconsin cheddar cheese, grated
  • 1/2 cup (2 ounces) Wisconsin colby-monterey jack cheese
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Chicken Parmesan Mac and Cheese

  • 2 boneless, skinless chicken breast, thinly sliced
  • 2 cups (10 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
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Cheeseburger Macaroni and Cheese

  • 10 ounces lean ground beef
  • 2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded
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Caprese Mac and Cheese

  • 4 cups (16 ounces) whole wheat rotini
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, shredded
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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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Slow Cooker Macaroni and Cheese

  • 1 pound shell pasta
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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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Queso Mac and Cheese with Bacon

  • 2 cups (8 ounces) elbow pasta
  • 4 slices bacon, chopped
  • 1 1/2 cups (6 ounces) Wisconsin colby jack cheese, shredded
  • 1 3/4 cups (7 ounces) Wisconsin sharp cheddar cheese, shredded and divided
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Butternut Squash and Beer Mac and Cheese

  • 1 butternut squash, small or medium
  • 2 cups (8 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1/2 cup (4 ounces) beer, IPA or Pilsner
  • 1 pound conchiglie 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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Spicy Cauliflower Mac & Cheese

  • 2 cups cauliflower, diced
  • 2 leeks, white and light green parts only, thinly sliced
  • 8 ounces pasta shells
  • 1 1/2 cups (6 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin butterkäse cheese, shredded
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Chili Mac and Cheese with Cheesy Puffs

  • 1 pound ground beef
  • 1 cup macaroni pasta
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded
  • 2 cups cheese puffs, crushed
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
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Gouda Mac and Cheese with Peaches and Prosciutto

  • 4 ounces prosciutto, chopped
  • 2 yellow peaches, peeled and chopped
  • 1 1/2 cups (6 ounces) Wisconsin gouda cheese, shredded, plus additional for topping
  • 1 cup plain Greek yogurt
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Stovetop Ratatouille Mac and Cheese

  • 1 medium Japanese eggplant, sliced
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 cup (4 ounces) Wisconsin asiago cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
  • 1 pound macaroni pasta
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Summer Greens Mac and Cheese

  • 10 ounces rotini pasta
  • 1 small zucchini, grated
  • 2 cups okra, fresh or frozen (thawed), cut into 1-inch slices
  • 2 cups Swiss chard leaves, roughly chopped
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
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BBQ Chicken Mac and Cheese

  • 1 pound macaroni pasta
  • 1 jalapeño, seeded, stemmed and chopped
  • 1 1/2 cups (6 ounces) Wisconsin smoked gouda cheese, shredded
  • 1/2 cup barbeque sauce, plus more to top
  • 8 ounces chicken breasts, cooked and shredded
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Fresh Herb Stove Top Mac and Cheese

  • 12 ounces pasta shells
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1/4 cup fresh basil leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 tablespoon chives, minced
  • 2 teaspoons fresh rosemary leaves, minced
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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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Andouille Macaroni and Cheese

  • 1 pound elbow pasta
  • 18 ounces pre-cooked turkey andouille sausage, diced (about 6 links)
  • 3 cups whole milk
  • 2 1/2 cups (10 ounces) Wisconsin cheddar cheese, shredded
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Lemony Mascarpone Cauliflower Mac and Cheese

  • 1/2 pound asparagus, washed and trimmed
  • 1 medium head cauliflower, cut into florets
  • 8 ounces Wisconsin mascarpone cheese
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Caramelized Onion and Asparagus Mac and Cheese

  • 1 pound asparagus
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Bacon Mac and Cheese Pie

  • 1 3/4 pounds bacon
  • 4 cups Wisconsin colby jack cheese, shredded
  • 1/2 cup Wisconsin parmesan cheese, grated
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Southwest Stove Top Mac & Cheese

  • 6 ounces elbow pasta(about 1 1/2 cups dry)
  • 1/3 cup red bell pepper, chopped
  • 1/2 cup black beans, drained and rinsed
  • 3/4 cup (3 ounces) Wisconsin gouda cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin pepper jack cheese. shredded
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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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Gouda & Hot Honey Macaroni Grilled Cheese

  • 12 ounces elbow pasta(about 3 cups dry)
  • 4 cups (1 pound) Wisconsin gouda cheese
  • 12 slices sourdough bread
  • 1/2 cup honey
  • 1/4 cup hot sauce
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Crab Rangoon Macaroni and Cheese

  • 1/2 pound lump crab
  • 2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
  • 8 ounces Wisconsin cream cheese
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Spicy Pizza Mac and Cheese

  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 cup (4 ounces) Wisconsin fontina cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
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Creamy Poblano Stove Top Mac & Cheese

  • 2 large poblano chile peppers
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar 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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Buffalo Macaroni and Cheese Bites

  • 1 pound ditalini pasta, cooked according to package directions
  • 1/2 cup hot sauce
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 2/3 cup (4 ounces) Wisconsin blue cheese, crumbled
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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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Favorite Mac and Cheese

  • 1 16-ounce container Wisconsin cheddar cold pack cheese
  • 1/2 cup milk
  • 2 cups broccoli florets, steamed 3 minutes
  • 1/3 cup saltine crackers, crushed
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Chili Cheese and Beer Bread Mac and Cheese

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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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Guanciale and Morel Mac and Cheese

  • 1 cups bread crumbs
  • 1 pound cavatappi pasta
  • 3 cups Wisconsin fontina cheese, shredded
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Jalapeño Popper Mac and Cheese

  • 1 pound rotini pasta
  • 1 pound thick-sliced bacon, uncooked
  • 4 jalapeño peppers, seeded and veins removed, diced
  • 8 ounces Wisconsin cream cheese, cut into 8 pieces
  • 1 cup (4 ounces) Wisconsin mild cheddar cheese, shredded
  • 2 cups (8 ounces) Wisconsin colby jack cheese, shredded
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Stove Top Pesto Mac and Cheese

  • 3 cups large shell pasta, uncooked (6 cups cooked)
  • 1/2 cup prepared pesto
  • 1 cup (4 ounces) Wisconsin smoked fontina cheese, shredded
  • 1 cup (4 ounces) Wisconsin aged gouda cheese, shredded
  • 3/4 cup sweet corn, cooked
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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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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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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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Korean BBQ Mac and Cheese

  • 1 pound ribeye steak
  • 1 pound penne pasta
  • 3 cups (12 ounces) Wisconsin muenster cheese, shredded
  • 3 cups (12 ounces) Wisconsin colby cheese
  • 1 cup kimchi
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Mac and Cheese Burger

  • 1 pound elbow pasta, uncooked
  • 4 cups (1 pound) Wisconsin cheddar cheese, shredded
  • 1 pound ground beef
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Limburger Mac and Cheese with Bratwurst

  • 1 pound whole wheat campanelle pasta
  • 4 bratwursts, precooked, quartered and sliced
  • 2 cups (12 ounces) Wisconsin limburger cheese
  • 2 tablespoons whole grain mustard
  • 3 slices caraway rye bread
  • 1/4 red onion, very thinly sliced
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Mac and Cheese Salad Lettuce Cups

  • 1/2 pound elbow pasta, dry
  • 2 cups (8 ounces) Wisconsin fresh mozzarella cheese, cubed
  • 2 heads lettuce, such as Boston Bibb or romaine, washed and separated
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Spring Medley Mac and Cheese

  • 1 1/2 cups asparagus, chopped
  • 1 cup yellow squash
  • 1 1/2 cups mushrooms, chopped
  • 1/2 pound shell pasta, dry
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated, plus more for serving
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Cheesy Garlic Toast Macaroni

  • 8 ounces ditalini pasta
  • 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
  • 1 cup Wisconsin mild cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated
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Three Cheese Macaroni Pizza

  • 1 cup elbow pasta, dry
  • 1 pound prepared pizza dough
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
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Mac and Cheese Muffins

  • 2 1/2 cups (10 ounces) Wisconsin cheddar cheese, shredded and divided
  • 8 ounces elbow pasta
  • 1/2 cup milk
  • 8 strips baconcooked to crispy and pulsed in food processor
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Mini Meatball Mac and Cheese

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 pound pasta, such as elbow macaroni or shells
  • 4 cups (1 pound) Wisconsin cheddar cheese, shredded
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
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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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Creamy Lemon Mac Primavera

  • 8 ounces penne pasta
  • 1 carrot, peeled and cut into matchsticks
  • 1/2 cup red bell pepper, cut into matchsticks
  • 1 small zucchini, cut into matchsticks
  • 1/3 cup Wisconsin ricotta cheese
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
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Margherita Mac and Cheese

  • 6 ounces elbow pasta
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 tablespoon fresh basil leaves, chopped
  • 3 cups (12 ounces) Wisconsin mozzarella cheese, shredded
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Smoky Mushroom Mac and Cheese

  • 1 pound cavatappi pasta
  • 3 Portobello mushroom caps
  • 2 cups milk
  • 1 1/2 cups half and half
  • 3 cups (12 ounces) Wisconsin smoked gouda cheese, shredded
  • 2 cups (8 ounces) Wisconsin BellaVitano cheese, shredded
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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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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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Lobster Mac and Cheese with Fontina

  • 1 pound elbow pasta
  • 1 1/2 pounds cooked lobster meat
  • 1 cup Wisconsin mascarpone cheese
  • 4 tablespoons clam juice
  • 3 cups (12 ounces) Wisconsin fontina cheese, shredded and divided
  • 1/2 cup (2 ounces) Wisconsin aged white cheddar cheese, shredded
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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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Bacon and Leek Mac and Cheese

  • 1 pound pasta shells
  • 1/2 pound thick-sliced bacon
  • 2 leeks, cleaned and thinly sliced crosswise (white and light green parts only)
  • 2 cups (8 ounces) Wisconsin aged cheddar cheese, shredded and divided
  • 1 1/2 cups Wisconsin havarti cheese, shredded
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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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Chipotle Mac and Cheese

  • 8 ounces Wisconsin queso oaxaca cheese, shredded
  • 6 ounces Wisconsin parmesan cheese, grated
  • 2 chipotle peppers, in adobo sauce, minced
  • 10 ounces elbow pasta, cooked according to package directions
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Lasagna Mac and Cheese

  • 1 pound pasta shells
  • 1 1/2 cups (6 ounces) Wisconsin mozzarella cheese, shredded
  • 1 1/2 cups prepared Bolognese sauce
  • 1/4 cup Wisconsin parmesan cheese, 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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Pulled Pork Mac and Cheese

  • 12 ounces pasta shells
  • 3 tablespoons barbeque sauce
  • 3 cups (12 ounces) Wisconsin aged cheddar cheese, shredded
  • 4 pieces Texas toast, cooked according to package and crumbled
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Muenster Mac and Cheese

  • 16 ounces pasta
  • 2 cups (8 ounces) Wisconsin muenster cheese, shredded
  • 1/4 cup cracker crumbs
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Easy Cheddar Mac

  • 8 ounces elbow pasta
  • 1 tablespoon onion, grated
  • 2 cups (8 ounces) Wisconsin sharp cheddar cheese
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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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Classic Macaroni and Cheese

  • 12 ounces elbow pasta
  • 3 cups (12 ounces) Wisconsin sharp cheddar cheese, shredded and divided
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Pepato Cheese and Artichoke Bake

  • 1 pound elbow pasta
  • 1 cup mushrooms, sliced
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin pepato cheese, shredded
  • 1 14-ounce can artichoke hearts, drained and chopped
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Italian Mac and Cheese with Pancetta

  • 8 ounces pancetta
  • 1 pound pasta shells
  • 4 cups (1 pound) Wisconsin Fontiago Cheese, shredded
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1 cup Wisconsin parmesan cheese, grated
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Chicken Fajita Mac and Cheese

  • 12 ounces rotini pasta
  • 2 boneless, skinless chicken breasts, diced
  • 3 bell peppers (multiple colors), seeded and thinly sliced
  • 1 1/2 cups (6 ounces) Wisconsin aged cheddar cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin pepper jack cheese, shredded
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Deli Style Mac and Cheese

  • 4 slices caraway rye bread, crusts intact, torn into small pieces
  • 2 cups (8 ounces) Wisconsin muenster cheese, shredded
  • 1/2 cup gherkin pickles, drained and chopped
  • 1 tablespoon whole grain mustard
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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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French Onion Soup Mac and Cheese

  • 6 cups onions, thinly sliced, skins reserved for boiling
  • 2 cups (8 ounces) Wisconsin fontina cheese
  • 2 cups (8 ounces) Wisconsin alpine-style cheese
  • 4 cups low sodium beef broth
  • 1 pound pipette pasta
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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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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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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 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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Mexican Mac with Salsa Verde

  • 1 cup salsa verde
  • 8 ounces elbow pasta
  • 1 cup (4 ounces) Wisconsin asadero cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin monterey jack cheese, shredded
  • 1/2 cup Wisconsin cheddar cheese, shredded
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Tangy Tomato Mac and Cheese

  • 16 ounces cavatappi pasta
  • 1 cup (4 ounces) Wisconsin muenster cheese, shredded
  • 1 cup pickled green tomatoes, chopped
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 3 cups (12 ounces) Wisconsin butterkäse cheese, shredded
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Broccoli Mac and Cheese

  • 1 pound dried pasta
  • 1 pound broccoli florets
  • 1/2 cup (2 ounces) Wisconsin aged cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin fontina cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, grated
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Wisconsin Four Cheese Mac Shroom

  • 8 ounces Wisconsin mascarpone cheese
  • 3 cups (12 ounces) Wisconsin fontina cheese, shredded
  • 12 ounces mushrooms, thinly sliced
  • 1 pound elbow pasta, cooked al dente
  • 2 cups (8 ounces) Wisconsin morel & leek jack cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar cheese, shredded
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Beer, Brat and Butterkäse Mac

  • 4 bratwursts
  • 24 ounces beer, your favorite variety
  • 1 pound elbow pasta
  • 2 cups (8 ounces) Wisconsin butterkäse cheese, shredded
  • 2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
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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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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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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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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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Chicken Pot Pie Mac and Cheese

  • 2 cups elbow pasta
  • 4 cups Wisconsin aged cheddar cheese, shredded and divided
  • 1 1/4 cups boneless, rotisserie chicken breast, skinned and cut into 1/4-inch pieces
  • 1 cup frozen peas & carrot vegetable mix, thawed and well-drained
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Caramelized Onion Pasta Gratin

  • 3 pounds yellow onion, peeled
  • 3/4 pound rigatoni pasta
  • 1 cup whole milk
  • 1 cup beef broth
  • 2 1/2 cups (10 ounces) Wisconsin swiss cheese, shredded and divided
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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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Moussaka Mac and Cheese

  • 1 pound ground lamb
  • 1 medium eggplant, diced in 1/2-inch cubes
  • 1/2 cup plain Greek yogurt
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 1 cup Wisconsin feta cheese, crumbled
  • 1 pound elbow pasta
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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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Grilled Juustoleipa Mac and Cheese Salad

  • 2 cups elbow pasta, dry
  • 2 ears sweet corn, in husks
  • 2 red bell peppers
  • 14 ounces Wisconsin juustoleipa cheese
  • 1 pint grape tomatoes
  • 1 pound asparagus
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Green Corn Tamale Mac and Cheese

  • 1 pound pasta shells
  • 2 cups freshly shucked corn
  • 1/2 cup roasted poblano peppers, roughly chopped
  • 5 pickled jalapeños, sliced into rings
  • 1/3 cup (1 1/3 ounces) Wisconsin queso quesadilla cheese, shredded
  • 1/3 cup (1 1/3 ounces) Wisconsin monterey jack cheese, shredded
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Spinach Mac and Cheese Soup

  • 2 1/4 cups (9 ounces) elbow pasta
  • 6 cups vegetable or chicken broth
  • 2 10-ounce packages frozen chopped spinach, thawed and drained
  • 3 cups (12 ounces) Wisconsin gouda cheese, shredded
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Mac and Cheese Plate

  • 1 pear, peeled and chopped
  • 3/4 cup dried cranberries
  • 1 pound medium shell pasta
  • 1/2 cup walnuts
  • 1 1/3 cups (8 ounces) Wisconsin brie cheese, rind removed and cubed
  • 2/3 cup (4 ounces) Wisconsin blue cheese, crumbled
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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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Philly Cheesesteak Mac and Cheese

  • 1/2 pound ribeye steak, sliced thin and diced, pan fried to desired doneness
  • 1 1/2 cups (6 ounces) Wisconsin gruyère cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin cheddar cheese, shredded
  • 1/4 cup Wisconsin parmesan cheese, shredded
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Chicken and Broccoli Mac and Cheese

  • 4 cups Wisconsin fontina cheese, shredded
  • 1/2 cup Wisconsin parmesan cheese, grated
  • 2 cups boneless, skinless chicken breast, cooked and diced
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Bacon, Leek and Tomato Mac and Cheese

  • 10 ounces radiatori pasta
  • 1 1/2 cups (6 ounces) Wisconsin fontina cheese, cubed
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
  • 3 slices thick cut slab bacon
  • 1 leek, finely diced
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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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Dressed Up Penne and Blue Cheese

  • 1 pound penne pasta
  • 3 ounces pancetta, diced
  • 1 cups (6 ounces) Wisconsin Buttermilk Blue cheese, crumbled and divided
  • 1/2 cup (2 ounces) Wisconsin parmesan cheese, grated and divided
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Smokin' Mac for Two

  • 1 1/2 cups pasta shells or spirals, dry
  • 1 cup shitake mushrooms, sliced
  • 1 cup (4 ounces) Wisconsin smoked gouda cheese, shredded
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Cheese Crusted Stovetop Mac and Cheese

  • 1 pound rotini pasta
  • 2 cups milk
  • 2 1/2 cups (10 ounces) Wisconsin cheddar cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
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Macaroni with Squash and Smoked Salmon

  • 14 ounces butternut squash, about 2 cups
  • 1 pound pasta
  • 3 cups (12 ounces) Wisconsin Grand Cru Cheese, shredded and divided
  • 1/4 cup fresh dill, chopped and divided
  • 9 ounces smoked salmon, cut into small squares
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Creamy Spiced Mac and Cheese

  • 1 pound elbow pasta
  • 3 ounces Wisconsin cream cheese
  • 1/3 cup sour cream
  • 2 1/2 cups (10 ounces) Wisconsin provolone cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
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Creamy Four Cheese Mac with Bacon

  • 1 pound medium shell pasta
  • 1 pound bacon, cooked
  • 8 ounces Wisconsin cream cheese, cut into cubes
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin colby jack cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin mozzarella cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin provolone cheese, shredded
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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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Pimento Cheese Macaroni Salad

  • 1 pound elbow pasta
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin gouda cheese, shredded
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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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Mexican Mac and Cheese

  • 7 1/2 ounces Mexican chorizo
  • 3 dry guajillo chiles, rehydrated in hot water
  • 12 ounces tri -color rotini pasta
  • 1 1/2 cups (6 ounces) Wisconsin asiago cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
  • 1 4-ounce can diced green chiles
  • 1/2 cup lime-flavored tortilla chips, crushed
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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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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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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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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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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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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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Lobster Cheesy Mac

  • 1 pound elbow pasta
  • 4 cups (1 pound) Wisconsin cheddar cheese, shredded
  • 8 ounces Wisconsin cream cheese
  • 2 cups (8 ounces) Wisconsin parmesan cheese, grated
  • 2 pounds lobster meat, chopped
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Easy Peasy Mac and Cheesy

  • 1 pound mini fusilli pasta, or other small pasta
  • 2 cups (8 ounces) Wisconsin swiss cheese, shredded
  • 3 cups (12 ounces) Wisconsin cheddar cheese
  • 3/4 cup ham, cooked and diced
  • 1 cup frozen baby peas
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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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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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Pepperoni Pizza Mac and Cheese

  • 1 pound whole wheat penne pasta
  • 2 cups milk
  • 3 cups (13 ounces) Wisconsin mozzarella cheese
  • 1 16-ounce can tomato sauce
  • 5 ounces mini pepperoni, or chopped pepperoni
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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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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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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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Pear and Gorgonzola Mac and Cheese

  • 1 pound medium shell pasta
  • 1 rosemary sprig
  • 2 pear, diced into 1/2-inch pieces
  • 1 1/3 cups (8 ounces) Wisconsin gorgonzola cheese, crumbled
  • 1 cup honey wheat crackers, finely crumbled
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Salami, Spinach and Smoked Gouda Mac

  • 8 ounces dry Italian salami, diced
  • 6 cups fresh spinach
  • 1 pound penne pasta
  • 4 cups (1 pound) Wisconsin smoked gouda cheese, shredded
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Bold Blue Mac and Cheese

  • 2 medium shallots, minced
  • 3 cups (12 ounces) Wisconsin cheddar cheese, shredded
  • 1 1/2 cups (9 ounces) Wisconsin blue cheese, crumbled and divided
  • 1 pound cavatappi pasta, cooked to al dente
  • 4 slices prosciutto, sliced into strips
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South of the Border Mac and Cheese

  • 2 red peppers
  • 4 cups elbow pasta
  • 1/4 cup butter
  • 1 1/2 cups (6 ounces) Wisconsin queso quesadilla cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin cheddar cheese, shredded
  • 1 14-ounce can green chilies
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Caramelized Onion Mac and Cheese

  • 5 cups onions, sliced
  • 2 tablespoons fresh rosemary leaves, chopped
  • 3 cups (12 ounces) whole wheat macaroni
  • 1 teaspoon kosher salt
  • 4 cups (12 ounces) Wisconsin Benedictine cheese, shredded
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Lobster and Bacon Macaroni and Cheese

  • 3/4 pound cavatappi pasta(12 ounces)
  • 2 cups (8 ounces) Wisconsin havarti cheese, shredded
  • 1 cup (4 ounces) Wisconsin smoked cheddar cheese, shredded
  • 1 cup lobster meat, roughly chopped
  • 1/2 cup bacon, cooked and chopped
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Squash and Gingersnap Mac and Cheese

  • 1 small (about 1 pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 pound elbow pasta
  • 2 tablespoons flour
  • 2 cups (8 ounces) Wisconsin gouda cheese, shredded
  • 1 cup (4 ounces) Wisconsin parmesan cheese, grated
  • 1/2 cup gingersnap cookies, crumbled
  • 1/2 cup pecans, chopped
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Shrimp, Lemon, Fresh Herb Mac and Cheese

  • 13.25 ounces rotini pasta
  • 1 pound frozen large shrimp, 31-40 size*
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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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Baked Potato-Style Mac and Cheese

  • 1 pound center cut bacon
  • 16 ounces elbow pasta
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
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Fontina, Spinach and Bacon Shells

  • 1 pound medium shell pasta
  • 6 ounces applewood smoked bacon
  • 3/4 cup Wisconsin mascarpone cheese
  • 1 1/4 cups Wisconsin fontina cheese, grated
  • 3 1/2 ounces fresh baby spinach , chopped
  • 1/4 cup (1 ounce) Wisconsin parmesan cheese, grated
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Italian Sausage Mac and Cheese

  • 1 pound hot fennel Italian sausage, removed from the casing
  • 1 red bell pepper, diced
  • 1 pound penne pasta
  • 4 cups Wisconsin Italico cheese, rind removed and grated
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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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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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Spicy Mac and Cheese

  • 4 cups cavatappi pasta
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 cups (8 ounces) Wisconsin colby jack cheese, shredded
  • 1 cup (4 ounces) Wisconsin pepper jack cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
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Roasted Jalapeño Four Cheese Macaroni

  • 3 jalapeño chiles
  • 2 cups (8 ounces) Wisconsin smoked gouda cheese, shredded
  • 3 cups (12 ounces) Wisconsin 3-pepper colby jack or pepper jack cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin fontina cheese
  • 5 cups (20 ounces) Wisconsin aged cheddar cheese
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Blue Cheese and Brisket Mac

  • 1 pound elbow pasta
  • 2 cups (8 ounces) Wisconsin apple smoked cheddar cheese, shredded
  • 2 cups cooked beef brisket, shredded
  • 1/4 cup honey barbecue sauce
  • 2/3 cup (4 ounces) Wisconsin blue cheese, crumbled
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Mushroom Kale Mac and Blue Cheese

  • 4 cups (8 ounces) whole wheat penne pasta
  • 2 pints mushrooms, preferably cremini
  • 8 cups kale, trimmed and torn into bite-size pieces and washed
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  • 1 cup Wisconsin blue cheese
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Creamy Stovetop Mac and Cheese

  • 8 ounces elbow pasta
  • 4 ounces Wisconsin mild cheddar cheese, shredded
  • 4 ounces Wisconsin American cheese, shredded
  • 4 ounces Wisconsin monterey jack cheese, shredded
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Spinach and Artichoke Mac and Cheese

  • 6 ounces fresh spinach
  • 1 14-ounce can artichoke hearts, drained, rinsed, roughly chopped and divided
  • 4 ounces Wisconsin cream cheese
  • 1 cup (4 ounces) Wisconsin parmesan cheese, shredded and divided
  • 2 tablespoons shallot, minced
  • 1 cup (4 ounces) Wisconsin cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin havarti cheese, shredded
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Breakfast Mac and Cheese

  • 1 pound breakfast sausage, removed from casings and crumbled
  • 1 pound pasta
  • 1 onion, diced
  • 1 jalapeño chile, seeds discarded and diced
  • 5 cups (20 ounces) Wisconsin colby jack cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin pepper jack cheese, shredded and divided
  • 6 prepared biscuits, crumbled (homemade or from refrigerated aisle of grocery store)
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