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5 Ingredient Wisconsin Mac and Cheese

This quick and easy one pot recipe has five main ingredients: milk, macaroni, and three types of Wisconsin cheese.

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Servings: 4


  • 16 ounces macaroni pasta
  • 5 cups milk
  • 1 1/2 teaspoon salt, more or less to taste
  • 1/4 teaspoon black pepper, more or less to taste
  • 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded
  • 1 cup (4 ounces) Wisconsin alpine-style cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  •   parsley, optional
  •   red chile flakes, optional


Place uncooked pasta, milk, salt and pepper in large stockpot. Over medium to medium-high heat, bring mixture to low simmer (this will take a few minutes), stirring regularly to prevent sticking. Once simmering, cook 3-5 minutes or until pasta is al dente, stirring constantly to prevent sticking. If necessary, adjust heat to keep at a low simmer.

When pasta has reached al dente, remove from heat and stir in cheeses. Mix until combined and melted. Taste and adjust seasonings if necessary. Garnish with parsley and red chili flakes if desired. Serve immediately.

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If you have trouble mastering a smooth and creamy cheese sauce using the béchamel method and feel comfortable playing around with your recipe, consider using evaporated milk.