Servings: 4

Ingredients:

3 cups (12 ounces) elbow macaroni
3 tablespoons butter
1/4 cup white onion, small dice
3 tablespoons flour
2 cups milk, warm
1/2 teaspoon white pepper, ground
1 tablespoon prepared mustard
1 1/2 cups (8 ounces) Wisconsin Fontina, shredded
1 1/2 cups (8 ounces) Wisconsin Provolone, shredded
2 ounces prosciutto, diced
1 tablespoon fresh flat leaf parsley, minced

Cooking Directions:

Preheat oven to 375° F.

Cook macaroni according to package instructions, or until al dente. Drain, rinse, and set aside.

In large saucepan, sauté onion in butter for 2 minutes until transparent. Blend in flour, stirring well to incorporate, and cook for an additional minute. Whisk milk into butter and flour mixture. Bring to simmer and cook until sauce thickens.

Reduce to low heat and add pepper and mustard. Stir in 2 1/2 cups of the cheese until blended into the sauce.

Add cooked macaroni and prosciutto to cheese sauce, and mix well. Place macaroni mixture in buttered, oven proof, 9” x 9” dish. Top with remaining 1/2 cup of cheese.

Bake for 30 minutes or until top is golden brown.

Sprinkle surface with parsley prior to serving.

Servings: 6

Ingredients:

8 ounces uncooked rainbow wagon wheel pasta
8 ounces Wisconsin Smoked Cheddar cheese, cut into 1/2 inch cubes
6 ounces deli-smoked turkey breast, cut into 1/2 inch pieces
2 cups small broccoli florets
3 plum tomatoes, sliced
1 yellow bell pepper, chopped
1/2 cup green onion, chopped

Parmesan Dressing:
1 cup reduced fat mayonnaise or salad dressing
2/3 cup Wisconsin Parmesan cheese, grated
1/3 cup milk

Cooking Directions:

Cook and drain pasta. In large bowl, combine pasta and all salad ingredients. Combine all dressing ingredients in a small bowl; blend well. Add to salad, toss to coat. Serve immediately, or cover and refrigerate.