Forget what you know about store-bought packages -- this is REAL macaroni and cheese. The children of cheese-makers Shelley and Randy Krakenbuhl accepted nothing else while they were growing up above the Prima Kase cheese factory in Monticello, Wisconsin. Here's the family recipe for Macaroni and Cheese Perfection, which Shelley prepares using Prima Kase's Emmentaler cheese and some Parmesan.
Midwest Living created this hearty chowder to salute the Badger State's German beer, bratwurst and cheese heritage. The tang of the beer and smokiness of the brats hold up to the bold cheddar and caraway.
Garlic lovers will enjoy the aroma of this chicken almost as much as its flavor. The recipe comes from Grand Geneva Resort and Spa in Lake Geneva, Wisconsin. We've reduced their suggested 40 cloves of garlic to about 16--though you can add more if you like!
Dan and Nancy Viste specialize in American classics at their Old Feed Mill restaurant in Mazonomie, Wisconsin. Their pot roast slow cooks until the meat turns brown and tender and the flavor mellows to an almost caramel overtone. Browned bits in the pan become the base for the rich red wine gravy.
Cheese, bacon and mushrooms create a mouthwatering beef main dish from White Gull Inn in Fish Creek, Wisconsin. "Wisconsin produces great beef," innkeeper Andy Coulson says. "The only way to improve upon a broiled tenderloin is to stuff it with onions and Wisconsin cheddar."
Cheese lovers can't resist a good recipe for stuffed chicken, like this one from the Roth Kase USA cheese factory in Monroe, Wisconsin. "This recipe is very adaptable -- it works just fine with boneless, skinless thighs or with smoked cheddar cheese," writes one of our website reviewers. "It's a huge family favorite!"
This make-ahead dessert is an ice cream, peanut butter, fudge delight created by a Waukesha, Wisconsin, reader, who likes to take it to potlucks. You can double the recipe to fill a 13x9 pan and cut into squares to feed a crowd.
If you're used to shaking your oatmeal out of a packet and adding hot water, you're in for a treat with this hearty baked version flavored with brown sugar and cinnamon. Serve warm with fresh fruit, if you like.
Beer-Braised Brats get a liberal dose of cranberry-pickle relish for extra color and tang. This recipe, created by Midwest Living for a story on One-of-a-Kind Midwest Sandwiches, is a Badger State meal in a bun.
These tender cinnamon-sugar behemoths are a specialty at the Inn at Pinewood, 5 miles east of Eagle River, Wisconsin. The recipe was so popular with readers that it made Midwest Living's list of "Our 20 Best Recipes of All Time."