Featured Cheese & Recipes

Creamy Macaroni and Cheese Bake

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin

Photo and recipe courtesy of Dairy Farmer’s of Wisconsin



  • Cheddar

  • Parmesan


  • 2 cups uncooked elbow macaroni

  • 4 tablespoons butter, cubed

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 4 teaspoons chicken bouillon granules.

  • 1/4 teaspoon pepper

  • 2 cups (8 ounces) shredded Mild Cheddar cheese, divided

  • 1 1/2 cups cubed fully cooked ham

  • 1/4 cup (3/4) ounce) grated Parmesan cheese

  • Fresh minced parsley, optional


  1. Heat oven to 350°F. 

  2. Cook macaroni according to package directions until al dente; drain. 

  3. Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, bouillon granules and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in 1 cup cheddar until melted. Stir in macaroni, ham and parmesan. Remove from the heat.

  4. Transfer to greased 2-quart baking dish. Sprinkle with remaining cheddar. Bake for 20-25 minutes or until bubbly and ham is heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving. 

Recipe Tip

Any  brand of Wisconsin cheddar or parmesan cheese can be used.