Wisconsin is still known for cheese, a fact that the restaurant, The Old Fashioned is taking to heart. The menu at the restaurant features many fantastic dishes made with Wisconsin cheese, including an old favorite, Macaroni and Wisconsin Cheese. Now you can try your hand at Chef Patrick O’Halloran’s recipe, thanks to the Wisconsin Milk Marketing Board.

Chef O’Halloran shared his recipe for Macaroni and Wisconsin Cheese with Wisconsin Milk Marketing Board to be part of the recipe collection in its Specialty Cheese program, which is designed to introduce Wisconsin residents to a diverse selection of the state’s specialty cheeses.

For our lucky readers – here’s the recipe. Enjoy!

3 cups heavy cream
3 cups Wisconsin Sharp (aged) Cheddar, shredded
1/4 cup premium Wisconsin Parmesan,* grated
Pinch of ground white pepper
1/4 tsp. nutmeg, freshly ground
1 pound cellentani** pasta, cooked al dente according to package directions
and well drained
2 Tbsp. butter
8 4-oz pieces Wisconsin ring bologna, optional

Breadcrumb Topping
1/2 cup fresh breadcrumbs, toasted***
1/4 cup parsley, chopped
1/4 cup premium Wisconsin Parmesan,* grated
Toss all ingredients together.

Directions:
Preheat oven to 400F. In a large sauté pan over medium-high heat, bring cream to low boil, stirring to prevent scorching. Add Wisconsin Cheddar and Parmesan cheeses, white pepper and nutmeg. Briefly stir over low heat just until cheese is melted. Add the pasta and butter. Stir to combine until the butter is melted. Pour into an 8×11 inch baking dish and sprinkle breadcrumb topping evenly over all. Bake 10 to 12 minutes or until slightly browned and bubbly. Serve with the ring bologna, if desired.

*The chef uses Wisantigo™ Stravecchio Parmesan by Sartori Foods.
**Cellentani is short tubular corkscrew pasta. You may substitute another short tubular pasta cut, such as elbows or penne, if you can’t find cellentani.
***To toast the breadcrumbs: place crumbs on metal sheet. Toast in 400F oven 5 to 7 minutes or until lightly browned. Check often and stir once or twice to prevent over browning.