Fancy Macaroni Wisconsin Style
Indulge in the ultimate comfort food upgrade with this Fancy Macaroni Wisconsin Style recipe, a rich and creamy baked macaroni and cheese that celebrates the bold flavors of Wisconsin cheeses. Featuring a decadent trio of sharp cheddar, creamy Colby, and tangy Asiago, this dish is elevated with a velvety cheese sauce made from scratch. Topped with a golden, crispy layer of panko breadcrumbs, Parmesan, and fresh parsley, every bite is a perfect balance of creamy and crunchy. With its irresistible combination of gourmet ingredients and classic flavors, this recipe is perfect for a comforting family dinner or a crowd-pleasing side dish at gatherings. Ready in under an hour, this baked mac and cheese will quickly become a staple in your recipe collection! Keywords: Wisconsin cheese macaroni, baked macaroni and cheese, creamy comfort food, easy mac and cheese recipe, cheese lovers dish.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 0.5 cups heavy cream
- 2 cups Wisconsin cheddar cheese, shredded
- 1 cup Wisconsin Colby cheese, shredded
- 0.5 cups Wisconsin Asiago cheese, shredded
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons smoked paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 0.25 cups grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package instructions, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Remove the saucepan from heat and stir in the Wisconsin cheddar, Colby, and Asiago cheeses until melted and smooth. Add the salt, black pepper, and smoked paprika, stirring to combine.
Add the cooked macaroni to the cheese sauce and mix until the pasta is fully coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, olive oil, grated Parmesan cheese, and chopped parsley. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Let the dish rest for 5 minutes before serving. Garnish with additional parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 648 mg | 50% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
