My roommate is from Wisconsin. She tells me this is a magical land of snow, cheese, and awesome. I remain unconvinced. I am told people there wear hats like this. I am uncertain exactly how these hats protect them from awesomely cold temperatures. However, these hats do appear to give them the power to win these. Impressive, no? Perhaps someday I will visit her homeland. She’s so excellent, I might even consider going in the winter. Maybe. Maybe if she also presents me with this mac & cheese prepared with authentic Wisconsin cheddar upon my arrival.
Wisconsin Mac & Cheese, adapted slightly from Bon Appetit Cookbook: Fast Easy Fresh by Barbara Fairchild
1 1/3 cups spiral pasta
1/4 bread crumbs
2 Tbsp butter
2 Tbsp all purpose flour
3/4 cup skim milk
3/4 cup chicken broth
2 green onions, chopped
3/4 cup sharp white cheddar cheese, shredded
3/4 cup sharp yellow cheddar cheese, shredded
Step 1: Cook pasta in medium pot of boiling water until al dente, stirring occasionally. Drain.
Step 2: Meanwhile, melt butter in medium saucepan. Once melted remove 1/2 Tbsp of butter, stir into breadcrumbs, and set aside.
Step 3: Add flour to remaining butter, and whisk over medium heat ~2 min. Next, gradually add whisk in milk and broth and bring to boil. Add green onions, and whisk 2 minutes longer.
Step 4: Remove from heat, and add in cheese, stirring until melted. (At this point preheat broiler or oven to high heat if you are living sans broiler.)
Step 5: Stir the cooked pasta into the cheese sauce, season with salt and pepper, and spoon into 9-in pie pan. Sprinkle breadcrumbs on top and broil 2 min (or bake at high heat for ~8 min) until breadcrumbs brown.
Step 6: Remove from oven, allow to cool slightly, and enjoy!