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    Wisconsin Farmhouse Cheese Supper


    Source of Recipe


    catmama635/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8015.1

    List of Ingredients




    1/4 cup beer
    2 Tbls. butter
    3 Tbls. flour
    1/4 tsp. paprika
    Salt and pepper to taste
    1/8 tsp. ground red pepper
    1 cup milk
    1 cup evaporated milk
    1 Tbls. dry mustard
    1/2 cup shredded cheddar cheese
    1/2 cup shredded Gouda cheese
    1/2 cup shredded swiss cheese
    1/2 lb. mostaccioli, cooked and drained
    1/2 lb. ham, julienned or cut into chunks
    3/4 cup seeded and diced plum tomatoes
    Additional paprika for garnish

    Recipe



    In small saucepan, simmer beer 3 minutes or until reduced by half and set aside.

    In large saucepan, melt butter. Blend in flour, paprika, salt,black pepper and red pepper. Cook about 2 minutes, stirring constantly. Gradually add milk, evaporated milk and simmered beer to roux, cooking and stirring until thickened. Remove from heat and blend in dry mustard and cheeses until melted.

    In a large bowl, combine pasta, ham and tomatoes. Add cheese sauce and mix thoroughly.

    Pour into a large buttered casserole. Bake at 350 degrees for 25 minutes. Garnish with paprika.

    Makes 6 to 8 servings

 

 

 

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