Ultimate Creamy Baked Wisconsin Macaroni and Cheese
You know the great Dr. Seuss story/poem Green Eggs and Ham? And how finally Sam makes Daniel realize that he does in fact like Green Eggs and Ham, and Daniel joyfully ends with the words:
I like green eggs and ham!
I do! I like them, Sam-I-am!
And I would eat them in a boat!
And I would eat them with a goat…
And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good you see!
Well replace green eggs and ham with the word “cheese” and that pretty much sums up how I feel.
I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse.
And I will eat it here and there.
Say! I will eat it ANYWHERE!
And while I adore cheese all by its lonesome, and so does everyone in my family, there is also unbridled love for macaroni and cheese. All kinds. Any kind. In a box with a fox.
Recently I went to Wisconsin and fell hard for all of the new cheeses that are coming out of that cheesy heartland, but also rekindled my love for the classics. Why have Colby, cheddar, Asiago, Munster and Fontina been so popular for so long? To try this incredibly creamy and lush macaroni and cheese is to understand the answer. The Asiago bring an aged sharpness; the Colby a mild smoothness; the Munster a semisoft cramy mild flavor; tart, nutty, earthy Fontina, has amazing melting properties; and the cheddar that classic sharp nuttiness. Click here for the recipe!
P.S. Tomorrow is National Macaroni and Cheese Day, doncha know. And to celebrate one lucky person will win a year of Wisconsin cheese. Visit allthingsmacandcheese.com to enter, and you HAVE to tell me if you win (but I promise I will not try to steal any of your cheese).