This is apparently a copy cat recipe for Wisconsin Mac and Cheese from Noodles and Co. I have never eaten at this restaurant, so I can not tell if it is a good copy cat or not, but what I can tell you is that this mac and cheese is worth making. It comes together quickly, has plenty of cheesy sauce and just tastes good!
I thought this might be a contender for the best macaroni and cheese from my mac and cheese loving daughter, but alas it was not. On to the next recipe.
.jpeg "Wisconsin Macaroni and Cheese: Savory Sweet and Satisfying")
Wisconsin Macaroni and Cheese
Ingredients:
- 8 ounces macaroni noodles
- 2 tablespoon unsalted butter
- 2 tablespoon all purpose flour
- 2 cups fat free milk
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 cups Monterey jack cheese, shredded
- 1 cup Colby jack cheese, shredded
Directions:
- Cook noodles according to the al dente directions on the package. Drain well.
- In a medium pot, over medium heat, melt the butter.
- Add in the flour whisking constantly until the mixture starts to boil and foam. Continue to whisk and cook for about 1 more minute or until the mixture turns lightly brown.
- Slowly whisk in the milk, and continue to whisk until the mixture starts to thicken.
- Add in paprika, pepper and Monterey jack cheese. Stir until cheese is completely melted.
- Add in cooked noodles, stirring to combine.
- Divide noodles into 3 bowls and top each bowl with 1/3 cup Colby jack cheese.
- Stir in the cheese before eating.
Serves: 3
Calories: 624
Total Fat: 31.5g
Saturated: 18.5g
Polyunsaturated: 0g
Monounsaturated: 0g
Trans: 0g
Cholesterol: 92.5mg
Sodium: 627.6mg
Potassium: 212.8mg
Total Carbs: 48.5g
Dietary Fiber: 4.3g
Sugars: 8g
Protein: 32.4g
Vitamin A: 29.8%
Vitamin C: 1.4%
Calcium: 72.6%
Iron: 1.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Savory Reviews.
