Across the Table – Where Cheese Comes From

South Dakota State University (SDSU) is known for its famous ice cream (legend has it they invented cookies & cream), but did you know they make other dairy products right on campus? From grilled cheese to chocolate milk, dairy is a staple for most families and a great source of calcium. To learn more about how this delicious cheese makes it our tables, we went on location for this episode of Across the Table, where we met with one of the students who keeps the campus cows happy and healthy. Read on for more on dairy, plus a mouthwatering recipe for gourmet mac ‘n’ cheese.

Megan Schaefer is a dairy production major at SDSU who grew up on a dairy farm in central Minnesota. She says the cows on campus eat a diet full of local food. South Dakota soybean farmers grow the soybeans that get processed into meal for a high-quality protein in the cows’ diet, just like many dairy farms across the state.

Along with the other students in the dairy program, Megan takes pride in caring for their dairy cows. “We have a 150-cow dairy farm we get to work on,” she said. “The most important thing to keep animals healthy is to treat them humanely and keep them as comfortable as possible.”

Watch the video to hear more from Megan and read the recipe for delicious gourmet mac ‘n’ cheese below.

 

Print Recipe
Gourmet Mac and Cheese
Course Main Dish
Prep Time 1 hour
Servings
people
Ingredients
  • 1 pound elbow macaroni
  • 4 slices Bacon hickory-smoked, cut into 1/4 inch pieces
  • 6 tablespoons Butter unsalted, divided
  • 1 cup panic bread crumbs plain
  • 5 tablespoons all-purpose flour
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Black Pepper
  • 4-1/2 cups Milk 2%, at room temperature
  • 1 cups Chicken Broth low-sodium
  • 4 cups sharp white cheddar cheese (16 oz) divided, grated
  • 1-1/2 cups Gruyere cheese (6 oz)divided, grated
  • 1 cup fontina cheese (4 oz) shredded
  • 1/2 cup Parmesan cheese (2 oz) fresh, grated
Course Main Dish
Prep Time 1 hour
Servings
people
Ingredients
  • 1 pound elbow macaroni
  • 4 slices Bacon hickory-smoked, cut into 1/4 inch pieces
  • 6 tablespoons Butter unsalted, divided
  • 1 cup panic bread crumbs plain
  • 5 tablespoons all-purpose flour
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Black Pepper
  • 4-1/2 cups Milk 2%, at room temperature
  • 1 cups Chicken Broth low-sodium
  • 4 cups sharp white cheddar cheese (16 oz) divided, grated
  • 1-1/2 cups Gruyere cheese (6 oz)divided, grated
  • 1 cup fontina cheese (4 oz) shredded
  • 1/2 cup Parmesan cheese (2 oz) fresh, grated
Instructions
  1. Cook macaroni until pasta is firm, about 8 minutes. Drain and rinse under cold running water; set aside.
  2. In a medium skillet over medium heat, cook bacon just until done, avoiding over-browning; drain on a paper towel-lined plate.
  3. In a small microwave-safe bowl, melt 1 tablespoon butter. Stir in bread crumbs and cooked bacon pieces; set aside.
  4. Preheat oven to 375 F. Butter a 3-quart baking dish; set aside.
  5. In a large saucepan, melt remaining 5 tablespoons butter over medium heat. Whisk in flour, salt, cayenne pepper, nutmeg and black pepper until smooth, about 1 minute. Gradually whisk in milk and chicken broth. Cook, stirring constantly, until sauce begins to bubble and thickens enough to coat the back of a spoon. Remove from heat. Whisk in 3 cups white cheddar, 1 cup Gruyere, fontina and Parmesan.
  6. Stir together cheese sauce and macaroni; pour into the prepared baking dish. Sprinkle with remaining 1 cup cheddar and 1/2 cup Gruyere. Top with buttered breadcrumbs and bacon. Bake until well browned on top, about 30 minutes*. Let stand 5 minutes before serving.
Recipe Notes

*Slide a baking sheet on the bottom oven rack to catch spills.

Daily Values:
25% vitamin A
60% calcium
0% vitamin C
8% iron

Nutrition Facts per serving:
Calories: 560
Protein: 26 g
Carbohydrate: 39 g
Saturated Fat: 19 g
Cholesterol: 95 mg
Sodium: 740 mg
Dietary Fiber: 2 g
Sugars: 7 g
Fat: 32 g
Trans fats: 0 g

Leave a Reply

Your email address will not be published. Required fields are marked *