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Wisconsin Farmhouse Supper




Source of Recipe


Internet


List of Ingredients




1/2 cup beer
1/4 cup unsalted butter
6 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups milk
1 1/2 cups (12 ounce can) evaporated milk
1 cup (4 ounces) shredded Wisconsin Sharp Aged Cheddar cheese
1 cup (4 ounces) shredded Wisconsin Gouda cheese
1 cup (4 ounces) shredded Wisconsin Baby Swiss cheese
2 tablespoons coarse ground mustard
1 pound mostaccioli, cooked, drained
3/4 pound lightly smoked ham, julienned
1 1/2 cups seeded, diced plum tomatoes


Recipe



Simmer beer in small saucepan three minutes or until reduced by half. Set aside.

Melt butter in large saucepan over low heat. Blend in flour, salt, paprika, black pepper and cayenne pepper. Cook two minutes, stirring constantly. Gradually add milk, evaporated milk and reserved beer. Cook, stirring constantly, until thickened. Remove from heat; add cheeses and mustard, stirring until melted.

In large bowl, combine pasta, ham and tomatoes. Add sauce; mix well. Pour into buttered 3 quart casserole. Bake at 350° F for 25 minutes or until heated through.

Number of Servings: 8