Baked Mac & Cheese

10 servings
Active Time
Cook Time
Total Time
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


  1. Heat oven to 350°F. Butter 2 quart baking dish. Set aside.
  2. Cook pasta according to package instructions. Drain; set aside.
  3. 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.
  4. Stir horseradish and Worcestershire sauce into mixture. Adjust heat to low and gradually add cheese, stirring until melted.  Add salt and pepper to taste.
  5. Place cooked macaroni in large bowl.  Add mushroom slices, parsley and cheese sauce and mix.  Pour into prepared baking dish. Sprinkle bread crumbs over.
  6. Bake about 30 minutes, until dish begins to bubble and brown. Remove from oven. Let sit 10 minutes before serving.