Veggie

Tangy Tomato Mac and Cheese

This recipe pairs the tart saltiness of pickled green tomatoes with the buttery creaminess of Wisconsin butterkäse cheese. Sun-dried tomatoes lend a touch of sweetness and fresh dill helps accentuate the dill pickle flavor.

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Servings: 6

Ingredients

  • 16 ounces cavatappi pasta
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons flour
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill, chopped
  • 1 cup (4 ounces) Wisconsin muenster cheese, shredded
  • 1 cup pickled green tomatoes, chopped
  • 1/2 cup sun-dried tomatoes (in oil), chopped
  • 3 cups (12 ounces) Wisconsin butterkäse cheese, shredded
  • 1/2 cup bread crumbs

Directions

Preheat oven to 375°F. Cook pasta according to package directions until al dente; drain and lightly toss with olive oil to coat; set aside.

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

Toss pasta with pickled tomatoes, sun-dried tomatoes and butterkäse; mix to combine. Pour pasta into 9x13-inch baking dish. Pour cream and cheese sauce over pasta; mix to combine. In small bowl, melt remaining 2 tablespoons butter and mix with bread crumbs. Sprinkle bread crumbs over top and bake 30 minutes.

Tip: You can substitute pickled cucumbers or pickled jalapenos for the pickled green tomatoes in this recipe.

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Cook pasta to "al dente." Subtract 1-2 minutes from cooking time on package directions.