Butterkäse Mac ‘N Cheese with Pickled Green Tomatoes

A Forkable original recipe developed for the 30 days of Mac n’ Cheese project!

Recent studies indicate that everyone in the entire world loves Macaroni and Cheese. Second on the most loved food list is…pickles!  So why not put the two together?  For our recipe, we’re pairing the tart saltiness of pickled green tomatoes with the buttery creaminess of Wisconsin Butterkäse Cheese.  Sun-dried tomatoes lend a touch of sweetness and some fresh dill help accentuate the dill pickley-ness.  We’re using pickled tomatoes because they have a slightly softer crunch which lends itself well to this dish, but you can feel free to substitute regular pickled cucumbers or even pickled jalapenos if you like to live spicy. OK, let’s get cookin!


Butterkäse Mac ‘N Cheese with Pickled Green Tomatoes

Ingredients:

  • 16 ounces Cavatappi noodles or noodles of your choice
  • Olive oil for tossing pasta
  • 5 tablespoons butter, divided
  • 1 medium onion, chopped
  • 2 garlic cloves, diced
  • 1 1/2 tablespoons flour
  • 1 cup cream
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill, chopped
  • 1 cup (4 ounces) Wisconsin Muenster, shredded
  • 1 heaping cup pickled green tomatoes, chopped
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 2 to 3 cups (8 to12 ounces) Wisconsin Butterkäse, shredded
  • 1/2 cup bread crumbs

Directions:
Preheat oven to 375°F.

Cook the pasta: Boil large pot of water.  Add salt to taste.  Add pasta and wait for water to reboil, stirring to keep pasta from sticking to the bottom of pot.  Cook until al dente (firm to the bite), approximately 10 minutes.  Once pasta is al dente, drain water.  Lightly toss in olive oil to coat.  Taste.  If not salty enough, add a pinch of salt.  Set aside.

Make cream sauce: Over medium heat, melt 3 tablespoons of butter in a sauté  pan.   Once butter has melted, add chopped onion and garlic.  Sauté until onions are clear, 3 to 5 minutes.  Add flour and mix until well blended.  Add cream and milk.  Stir until mixture bubbles and thickens.  Add salt, fresh dill and Muenster.  Stir until cheese has melted.

Assemble dish:
Toss pasta with pickled tomatoes, sun dried tomatoes and shredded Butterkase cheese.  Place in a large casserole dish.  Pour cream sauce mixture over the pasta and fold in until mixed.  Melt the remaining 2 tablespoons of butter and mix with bread crumbs.  Sprinkle bread crumbs over the top of the pasta.

Bake: Bake for 30 minutes until crispy golden.

Eat and enjoy!

Check out our recipe, featured in the 30 days of Mac n’ Cheese project!

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