Tag Archives: Cheese

Macs, Wisconsin Dells, WI

Macs, 208 Broadway, Wisconsin Dells WI 53965

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Imagine macaroni and cheese made with real Wisconsin cheeses.  Yep, that is pretty much all you need to know about Macs.  My mouth is watering just thinking about this place.

It is like a fast food macaroni and cheese restaurant.  You walk up to the counter, order the type of macaroni you want and size, and they bring it to your table.

It comes in a skillet and the top is slightly crusted.  The small was the perfect size for me, but I can imagine taking down the larger size.  I literally was away from this place for all of two hours before I had a craving for it.

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I went with the Jalapeno Popper Mac which is basically a jalapeno popper in macaroni and cheese form.  Delicious, seriously, I was in heaven.  The loaded baked potato mac only comes in the larger size.  I wasn’t daring enough to eat that much food.

If you are anywhere near this place check it out.  It is just the most amazing macaroni and cheese you will ever taste.


Jalapeno Cheesy Rice

Jalapeno Cheesy Rice – spicy, dairy covered, rice

Gather the following ingredients:

2 -3 cups cooked rice
Colby and Monterey Jack shredded cheese
Sharp Cheddar shredded cheese
Sour cream
1 can diced Jalapeno

small glass pan

cheese, sour cream, jalapenos

Preheat the oven to 350 degrees.

Cook the rice.  Combine the rice, cheeses, sour cream, and jalapenos in the glass pan.

Cook for 15 minutes, until the cheese is melted.

Cooked cheesy rice

Antipasto Salad

Antipasto Salad – a personal favorite, but expensive

Gather the following ingredients:

16 Oz  penne pasta
1 pt. sweet grape tomatoes
1 lb provolone cheese, cubed
1 lb. Boar’s Head salami, cubed
16 oz pepperoncini peppers, drained
12 oz quartered and marinated artichoke hearts, drained
1/2 lb Boar’s head pepperoni, cubed
Garlic stuffed green olives
1 cup pitted Kalamata olives
red bell pepper
green bell pepper
finely shredded Parmesan cheese
Italian Vinaigrette

Ingredients for antipasto

Very large bowl

This makes a ton of antipasto so you can cut the recipe in half and still have a lot of salad.  It is difficult to cut in half.

When you buy the provolone cheese, salami, and pepperoni ask them to cut one or two large slices depending if you need 1/2 lb or 1 lb.  This will give a a nice thick chunk of cheese or meat to cube.

I don’t always put in the penne pasta, but if you do go ahead and cook it and drain it and then begin to add the other ingredients.

Cut the peppers into slices like you would for fajitas.

Basically drain all of the juices and mix the items together.  Pour the Italian Vinaigrette over the top and toss.  A salad that eats like a meal.

Macaroni, Cheese, Corn Casserole

Macaroni, Cheese, and Corn Casserole – Sticks to the Ribs

This make a really great side dish. It is simple, but takes a while to bake.

Gather the following ingredients:

1 cup uncooked macaroni
1 can sweet corn nibblets with liquid
1 can cream corn
1 cup shredded cheddar cheese
1/2 cup (1 stick) of butter

9×9 glass pan
aluminum foil

Preheat oven to 350 degrees

Mix the macaroni, both corns, and the cheddar cheese in the glass pan. Add the butter to the top.
– Do not drain the corn you need the liquid to help cook the macaroni.
– Cut the butter into 9 tabs the place them evenly in the pan
– If you forget and add 2 cups of cheese it’s ok. It might even be better.

Prepared Mac 'n Cheese with Corn

Cover the pan with foil and cook for 30 minutes.

Remove the foil and cook for another 30 minutes.

This is a good side dish. I also like to put it over mashed potatoes.

Pepper Quesadillas

Despite the name these quesadillas are not hot.

Gather the following ingredients:
Green bell pepper
Red bell pepper
Yellow bell pepper
1/2 Onion
olive oil
1 teaspoon cumin (optional)
1/2 can diced green chilies
4 oz. cream cheese
1 cup grated or shredded sharp cheddar cheese
6-inch flour tortillas
1/2 stick of butter

Large frying pan

Set out the cream cheese and the butter.

Chop up the 3 peppers: red, green, and yellow. Dice the onion. Use about half of the peppers and onion.  Place 2 tablespoons of olive oil into the large frying pan. Turn to a medium heat. Add 1 teaspoon of cumin (optional). Sauté the peppers and onion until they are no longer crunchy. If I can cut the pepper with my stirring spatula I consider them done. Move the peppers aside.

Place the cream cheese into a large bowel and using a fork smooth the cheese out. If it is not pliable you can microwave it 15 seconds or so. Add the sharp cheddar to the cream cheese and mix the two together.

Add the peppers and onions into the cheese mixture. Add the green chilies (you can use diced jalapenos instead if you want a little kick.) Mix all of this together.

Melt the half a stick of butter if it is not soft and spreadable yet.

Place a tortilla onto a plate. Spread some of the pepper and cheese mixture on half of the tortilla. I like to add a sprinkling of the leftover cheese on top of the mixture. Fold over the tortilla and set this aside. Create as many of these as you like, between 7-8.

Heat the pan to a medium heat again. Butter one side of a quesadilla and place the buttered side onto the frying pan. Repeat with a second tortilla. Butter the sides that are facing up. Cook each side about one minute and twenty to thirty seconds.

Repeat for all of the quesadillas until they are all cooked. Serve hot with salsa and sour cream if you like.