Cheese comes in hundreds of varieties and can be used as primary ingredient in an array of dishes. From breakfast omelettes to dinner entrees and everything in between, cheese can be a delicious part of any meal.
Wisconsin cheesemakers produce more than 500 varieties, types and styles of cheese, far more than any other state. The American Club, located in Kohler, Wisconsin is the only AAA Five Diamond resort hotel in the Midwest.
In this video, Executive Chef Ulrich Koberstein of The American Club talks about how to pair wines and cheeses. Additionally, he demonstrates how to make a delicious Truffle Mac’ and Cheese dish.
If you want to make this dish at home, follow the accompanying recipe provided by Sargento Artisan Cheese Center. With this recipe, serve a balanced Chardonnay or Pinot Blanc.
- 1/2 lb. dried cavatappi or elbow macaroni pasta (cooked according to instructions on box)
- 3 Tbsp. unsalted butter
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 2 cups (8 oz.) Sargento Artisan Blends Shredded Swiss Cheese
- 1/4 cup chopped fresh herbs (chives and rosemary)
- 1 to 2 tsp. White truffle oil or shaved black truffle
- Salt and freshly ground black pepper
1. Add butter to a saucepan over medium heat until the butter begins to foam and bubble. Add the flour and stir for about 1 minute.
2. Slowly pour in the milk, whisking continuously until all the milk has been incorporated and the sauce begins to thicken. Make sure that there are no lumps in the sauce. Pass the sauce through a fine sieve if needed. This process should take 5 to 7 minutes.
3. Remove the pan from the heat and add the cheese, mixing until it has completely melted.
4. Add the fresh herbs and truffle oil. Season to taste, with salt and pepper.
5. Add the cooked and still warm pasta to the cheese sauce. Divide evenly among 4 bowls and shave the black truffle over the pasta, if desired. Serve immediately.