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Heart of Wisconsin Macaroni & Cheese




Source of Recipe


Dean Fearing, Mansion on Turtle Creek, Dallas, TX


List of Ingredients




3 c. (12 oz.) elbow macaroni
1 tbsp. olive oil
1 c. heavy cream
1 c. half-and-half (light cream)
2 egg yolks
1/2 tsp. ground nutmeg
2 c. (8 oz) shredded Wisconsin extra-sharp cheddar cheese
2 c. (8 oz) shredded Wisconsin Fontina cheese
2 c. (6 oz) grated Wisconsin Parmesan cheese
2 tsp. Worcestershire sauce
1/2 tsp. freshly ground white pepper
6 tbsp. butter
3 c. fresh bread crumbs

Recipe



Preheat the oven to 400°F. Grease a 12” round baking dish (or large gratin dish) and set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender but still firm to the bite. Drain well and transfer to the prepared baking dish. Toss the macaroni with the oil to prevent it from sticking together; set aside. Place the cream, half-and-half, egg yolks, and nutmeg in a medium saucepan. Whisk to combine. Set over medium-low heat and add 1 ½ cups of each of the cheddar, Fontina and Parmesan cheeses. Cook until the cheeses are melted and the sauce is smooth, about 5 minutes. DO NOT BOIL. Season with the Worcestershire sauce and white pepper. Pour the sauce over the macaroni and stir until the pasta is completely coated. Bake until the sauce bubbles and the top is a light golden brown, about 15 minutes. Meanwhile, place the butter in a large skillet and melt over medium heat. Stir in the bread crumbs and toss until coated with the butter and lightly toasted. After baking, sprinkle the macaroni and cheese with the bread crumbs and preheat the broiler. Broil until the bread crumbs are golden brown, about 1 minute. Serves 8