If you ask anyone from Wisconsin, we don’t mess around with cheese. While I appreciate a homemade mac and cheese done with a roux and taking all that time, it ends up usually being more effort and my kids still beg for that darn blue box (you know what I’m talking about). This quick option for a homemade mac is a happy medium between the two- low effort, amazing ooey cheesy result.
Wisconsin Mac & Cheese
Ingredients
- 1 box cavatappi pasta
- 4 c mild cheddar
- 2 c evaporated milk
- 4 tbsp butter
- 1 tbsp Dijon mustard
- Pinch of cayenne
Directions
- Bring a pot of water to a boil and add the pasta to cook to al dente.
- Drain pasta and return to pot on simmer.
- Add in butter, evaporated milk, cayenne, dijon and mix well. Add in cheese. Stir until melty and combined. Serve.
If you enjoyed this mac and cheese recipe, you definitely have to try Jess’s Cavatini Supreme! It’s a family favorite and one of our staple meal rotations.
Enjoy the simplicity of this recipe and want more like it? My Full Family Cookbook has 50+ recipes for when you have full hands, a full heart, a full table, and a full life.
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