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A decadently rich version you’d expect from a cheese-loving Wisconsin company.

Yield: 10 Portions


¾ cups whole milk

1 tablespoon butter

2 tablespoons all-purpose flour

¾ cup shredded smoked gouda

½ cup diced American cheese

1 cup shredded sharp cheddar

¼ cup shredded Parmesan

1½ teaspoons kosher salt

¼ teaspoon onion powder

⅛ teaspoon mustard

⅛ teaspoon garlic powder

⅛ teaspoon smoked paprika


1 cup shredded sharp cheddar

1 cup bread crumbs

1 pound dry elbow pasta (4 cups)


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Preparation Method

Place uncooked pasta in a large, shallow, oven-safe dish. Add just enough hot water to barely cover the pasta. Set the oven to 340°F on the Convection Steam Mode. Cook for 20 minutes or until pasta is al dente. Remove from the oven and drain off any excess water. Allow pasta to cool.

In a large saucepan over medium heat, melt the butter. Add the flour to the butter and stir to combine into a paste. Cook for 1 to 2 minutes, stirring continuously. With the pan still on medium heat, slowly add ½ cup of milk, whisking together with the flour and butter until well combined. Slowly add the remaining milk, continually whisking. Bring the milk up to a simmer, frequently stirring and scraping the bottom of the pan to prevent scorching. Add the dry seasoning and allow to simmer for 20 minutes.. Remove the pan from the heat and add the shredded cheeses. Stir until the cheese is fully melted. Add the noodles to the pan and stir to combine. Preheat the oven on the Convection Steam Mode at 375°F. Pour the noodle mixture into a large casserole dish. In a medium bowl, mix together the bread crumbs and shredded cheese. Sprinkle over the pasta. Bake until the top begins to brown, about 10–15 minutes.