This macaroni and cheese boasts not only local Roth specialty cheese — the versatile Prairie Sunset® — but Wisconsin horseradish. Eau Claire is home to the largest single grower and producer of horseradish in the world, Silver Springs, Inc.
- 1 pound (4 cups) orecchiette pasta
- 1/4 cup (1 stick) butter, plus additional for baking dish
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 2 cups (8 ounces) shredded Roth Prairie Sunset® cheese
- Salt and pepper, to taste
- 1/4 cup thinly-sliced mushrooms
- 3 tablespoons chopped parsley
- 1/4 cup panko breadcrumbs
- Heat oven to 350°F. Butter 2 quart baking dish. Set aside.
- Cook pasta according to package instructions. Drain; set aside.
- Melt butter over medium heat in sauté pan. Stir in flour and cook briefly. Slowly add milk to flour mixture, stirring constantly until mixture thickens.
- Stir horseradish and Worcestershire sauce into mixture. Adjust heat to low and gradually add cheese, stirring until melted. Add salt and pepper to taste.
- Place cooked macaroni in large bowl. Add mushroom slices, parsley and cheese sauce and mix. Pour into prepared baking dish. Sprinkle bread crumbs over.
- Bake about 30 minutes, until dish begins to bubble and brown. Remove from oven. Let sit 10 minutes before serving.