Website Dedicated to All Things Mac 'N Cheese

March 21, 2014
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mac n cheese

For all those who love macaroni & cheese – and who doesn’t -- the Wisconsin Milk Marketing Board has something tasty for you. It has launched a new website dedicated to all things mac and cheese (

The site includes more than 100 recipes that range from simple stovetop variations to creative gourmet options. Home cooks can find recipes for a wide range of any add-in ingredients they have on hand, whether it’s seasonal vegetables, sausage, bacon or seafood. The eclectic collection includes recipes such as Crab & Asiago Mac and Cheese; Monte Cristo Mac and Cheese Nuggets; and Raclette Mac and Cheese.

A tips section offers information for mastering the art of mac and cheese with preparation and cooking advice.

“Home cooks are passionate about their mac and cheese, and the possibilities are endless,” said Heather Porter Engwall, director of National Product Communications, Wisconsin Milk Marketing Board. “It’s a wonderful way to showcase the many varieties of Wisconsin Cheese and we are excited to share this collection of recipes with mac and cheese enthusiasts everywhere.”

New recipes will be added to the site every month. Creamy Four Cheese Mac with Bacon, created by Jean Kriesel, was a finalist at the Milwaukee Mac and Cheeze Takedown last October.

“I can’t tell you how many times I have shared this recipe since then,” Kriesel said. “I was even asked to make it for Christmas dinner. It’s making the rounds, and that makes me happy because it really celebrates the use of dairy products.”

Renard receives big cheese recognition

Cheesemaker Chris Renard has earned Master Cheesemaker Certification, having received recognition in both cheddar and mozzarella cheeses .

The Master Cheesemaker Program is a rigorous course of study that requires a minimum of 10 years of licensed cheese making experience before one can even be considered for admittance. Once accepted, the program includes course work taught by some of the most accomplished educators in the cheese community, an apprenticeship and a fi nal written examination.

Fewer than 60 cheese makers in the country have earned the Wisconsin Master Cheesemaker License. “Though many things have changed through the years for Renard’s Cheese, our commitment to maintaining the quality, gourmet and handcrafted cheese has never wavered,” said Chris. “It is very satisfying to know all the hard work creates a fi nished product of which I can be proud.”

Renard’s Cheese is a family owned and operated business that is now on its third generation. Chris and his wife Ann own and operate Renard’s Cheese & Deli located on Highway 57 between Brussels and Sturgeon Bay.

Article from Edible Door at
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