Oh-so-Elegant Mac and Cheese

Pleasant Ridge Reserve, one of the most widely acclaimed cheeses in the country, stars in this upscale version of mac and cheese. Try serving it in individual ramekins as a side dish. 

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Servings: 4


  • 2 cups penne pasta
  • 1/2 cup fresh bread crumbs
  • 2 tablespoons fresh rosemary leaves, minced
  • 1 1/2 cups (6 ounces) Wisconsin Pleasant Ridge Reserve, shredded and divided
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • 1/2 teaspoon salt


Preheat oven to 350°F. Generously butter six 1/2-cup ramekins or crème brulée dishes and set on baking sheet. Cook pasta according to package directions to al dente; drain and set aside.

In small bowl, toss together bread crumbs, rosemary and 1/2 cup cheese; set aside.

Melt butter in large saucepan over medium high heat. Once butter begins to bubble, add flour and stir to combine. Continue stirring for 1 minute until bubbly again; then add milk and salt. Stir until mixture thickens and bubbles form around edge of pan. Remove from heat and stir in remaining cheese. Add pasta, stir to combine.

Divide pasta mixture among baking dishes and sprinkle with bread crumb and cheese mixture. Bake in center of the oven until golden and bubbly, about 20 to 25 minutes.

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If you are making a béchamel sauce (butter + flour + milk) for the macaroni, add the milk very slowly, whisking constantly, for the perfect consistency.