Wisconsin Macaroni and Cheese

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.

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:

1. Cook noodles according to the al dente directions on the package. Drain well.
2. In a medium pot, over medium heat, melt the butter.
3. 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.
4. Slowly whisk in the milk, and continue to whisk until the mixture starts to thicken.
5. Add in paprika, pepper and Monterey jack cheese. Stir until cheese is completely melted.
6. Add in cooked noodles, stirring to combine.
7. Divide noodles into 3 bowls and top each bowl with 1/3 cup Colby jack cheese.
8. Stir in the cheese before eating.

Enjoy!!!



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.