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250ml Wisconsin Cheese & Herb Infused Olive Oil Blend – robust dairyland infusion
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Side Dishes
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

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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