Mac and Cheese with Pine River Sharp Cheddar Cold Pack cheese
Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit: WisconsinCheese.com
Ingredients:
2 cups uncooked elbow macaroni
2 cups fresh or frozen broccoli florets
1/2 cup chopped onion
3 tablespoons butter, cubed and divided
1/2 cup milk
1 to 2 teaspoons prepared mustard
1/8 teaspoon pepper
2, 8 oz containers of Pine River Sharp Cheddar Cold Pack cheese
1/3 cup crushed saltine crackers
Directions:
Heat oven to 350°F.
Cook macaroni according to package directions until al dente; drain.
Meanwhile, arrange broccoli in a steamer basket. Place basket in a saucepan over 1 1/2 inches of water; bring to a boil. Cover and steam for 5-8 minutes or until broccoli is crisp-tender. Remove from the heat; keep warm.
Sauté onion in 2 tablespoons butter in a large saucepan over medium heat until crisp-tender. Reduce heat to low. Gradually whisk in milk, mustard and pepper. Bring milk mixture to gentle boil over medium heat, whisking constantly.
Reduce heat to low; gradually whisk in cheddar until smooth. Stir in macaroni and broccoli. Remove from the heat.
Transfer macaroni mixture to a greased 2-quart baking dish. Melt remaining butter; combine with cracker crumbs. Sprinkle crumbs over top. Bake for 25-30 minutes until bubbly. Let stand for 10 minutes before serving.