Wisconsin Macaroni and Cheese
By Chef Judy Gilliard
1 cup half and half
8 ounces Wisconsin cheddar cheese spread
8 ounces Wisconsin dill havarti cheese
2 ounces Wisconsin cheddar cheese
1 teaspoon dill weed
16 ounces shelled edamame (soy beans)
16 ounces Dreamfields Penne Rigate pasta
Heat half and half on low heat. Add Wisconsin cheddar cheese spread, Wisconsin dill Havarti cheese and dill weed, stirring occasionally.
Bring a large pot of water to boil. Add sea salt, fresh ground black pepper then pasta and cook until slightly uncooked, add edamame to pasta water than drain pasta and edamame in colander.
Spray a large casserole with non stick spray, add drained pasta and edamame and stir in cheese sauce.
Top with 2 ounces grated Wisconsin cheddar cheese. Bake at 350 degrees for 1/2 hour.
Per Serving (excluding unknown items): 478 Calories; 21g Fat (43.6% calories from fat); 26g Protein; 36g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 373mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat.