Baked Mac and Cheese Featuring Wisconsin Herb & Cheese Olive Oil Blend

Bring the comfort of baked mac and cheese to the table with a rich, golden finish and a savory edge from Wisconsin Cheese & Herb Infused Olive Oil Blend. Sharp cheddar, tender pasta, buttery crumbs, and a mellow herb-and-cheese aroma bake together into a cozy dish that feels right at home on family dinner night or for entertaining a hungry crowd.

Garden Infuzions

Baked Mac and Cheese Featuring Wisconsin Herb & Cheese Olive Oil Blend

Creamy baked mac and cheese gets a savory lift from Wisconsin Cheese & Herb Infused Olive Oil Blend, creating a golden, bubbling casserole with rich cheese flavor and cozy herb-kissed depth.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Side Dishes

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces elbow macaroni
• 3 tablespoons Wisconsin Cheese & Herb Infused Olive Oil Blend
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk warmed
• 1 cup half-and-half
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1 tablespoon melted butter
• 1 tablespoon chopped fresh parsley

Equipment

• 1 Large pot For boiling the pasta
• 1 large saucepan For making the cheese sauce
• 1 whisk For a smooth roux and sauce
• 1 9x13-inch baking dish For baking the macaroni
• 1 set Measuring cups and spoons For accurate prep
• 1 Wooden spoon or spatula For folding and stirring

Method

 

Instructions

1. 1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
2. 2. Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente, then drain well.
3. 3. In a large saucepan over medium heat, warm the Wisconsin Cheese & Herb Infused Olive Oil Blend with the butter until melted and glossy.
4. 4. Whisk in the flour and cook for 1 minute to make a smooth roux.
5. 5. Slowly whisk in the warmed milk and half-and-half, stirring until the sauce thickens and turns silky.
6. 6. Season with salt, black pepper, garlic powder, and ground mustard.
7. 7. Remove the pan from the heat and stir in the cheddar, mozzarella, and Parmesan until melted and smooth.
8. 8. Fold the drained macaroni into the cheese sauce until every piece is coated.
9. 9. Spread the mixture into the prepared baking dish.
10. 10. Combine the panko, melted butter, and parsley, then sprinkle the topping evenly over the pasta.
11. 11. Bake for 25 to 30 minutes, until bubbling at the edges and golden on top.
12. 12. Let the casserole rest for 5 to 10 minutes before serving so the sauce settles into a creamy finish.

Notes

For the best texture, shred the cheese from blocks instead of using pre-shredded cheese. If the sauce thickens too much before baking, whisk in a splash of warm milk. The featured blend adds a savory herb-and-cheese layer, so keep the seasoning balanced and taste before adding extra salt.

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Recipe Tips

Cook the pasta just until it is barely tender so it can finish in the oven without turning soft. Warm the milk before whisking it into the roux for a smoother sauce, and stir the cheese in off the heat to keep the texture silky.

Serving Suggestions

Serve this mac and cheese with a crisp green salad, roasted broccoli, barbecue chicken, or a platter of sliced tomatoes for an easy, satisfying meal.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently in the oven with a splash of milk, or warm smaller portions in the microwave until heated through.

Variations

Add cooked bacon, swap in smoked gouda for part of the cheddar, or fold in steamed peas for a different take. You can also top it with extra breadcrumbs for a crunchier finish.

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