Miami Macaroni & Wisconsin Cheese Source: Serves: 12 Source: Wisconsin Milk Marketing Board Recipe Created by: Chef Andrea Curto-RandazzoPrint This Recipe Ingredients & Directions 2 cups 3/4 loaf 8 oz. 1 1/2 lb. 1 1/2 quart (6 cups) 2 1/2 cups 8 oz. (2 cups) 12 oz. (3 cups) Pancetta in 1/4" dice Of 12" x 2" baguette (dry) Unsalted butter Rotelli (corkscrew) pasta Heavy cream Milk Wisconsin Parmesan cheese, finely grated and divided Wisconsin Fontina cheese, cut in ...
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