@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }ins { text-decoration: none; }span.msoIns { text-decoration: underline; color: black; }span.msoDel { text-decoration: line-through; color: red; }div.Section1 { page: Section1; } @font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; } I love anything almost anything covered in cheese (got to learn to be more specific about this saying!) – always have, always will. If you read my blog, you know that I have a love and maybe even an obsession for grilled cheese sandwiches. AND, you might be surprised (and even taken aback) to see that I’m doing a post on something other than this childhood classic. WELL SURPRISE! It’s the grilled cheese sandwich’s best friend – MAC & CHEESE, which is going to be a part of the Wisconsin Milk Marketing Board’s blog on this delicious meal! This aberration is absolutely delicious and I know it might be scary, but leaving your GC comfort zone to try this creamy Asiago delight spiked with braised Brussels sprouts and dried cranberries. It is worth your while, I swear. Give it ago, your taste buds will thank you.
Asiago Cheese Sauce:
- 1 ½ cups (about 6 ounces) grated Wisconsin Asiago Cheese