It’s finally Friday and fall is in the air! We’re in the autumn mood today at Community Insurance, so we thought we’d share some fall-themed recipes that will keep you warm as the days get cooler.
Three-Cheese Baked Macaroni & Cheese
Is there any place better to enjoy mac and cheese than Wisconsin? This recipe calls for 3 of Wisconsin’s finest cheeses, but try different combinations of cheeses to find a combination that you enjoy most.
- 1/2 pound elbow macaroni
- 1 tablespoon butter
- 2 cloves garlic, minced
- 3 eggs
- 1 can (12 ounces) evaporated milk
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups (6 ounces) shredded Wisconsin Sharp Cheddar Cheese
- 1/2 cup (2 ounces) shredded Wisconsin Monterey Jack Cheese
- 1/2 cup (1 ounce) grated Wisconsin Parmesan Cheese
- Preheat oven to 475°F. Cook the macaroni for 6 minutes in a large pot of boiling water (will be cooked to al dente). Drain.
- Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl with the butter and stir to combine.
- In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
- Transfer mixture to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
Makes 6 servings. (via)
Serve the mac and cheese with fresh fruits or vegetables that are in season in Wisconsin this time of year, and wash it down with some apple cider.
Copy Cat Starbucks Caramel Apple Spice Cider
This recipe is perfect for any fall day, plus you’ll save money by skipping the Starbucks drive-thru and making it yourself! You can swap out the caramel sauce and apple cider for sugar-free versions to make this healthier for your family. Pop this recipe in the slow cooker before leaving for work and it’ll be ready to enjoy when you get home!
- 4 cups apple cider
- 3 tablespoons caramel syrup (the ice cream topping)
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 tablespoons sweetened whipped cream (optional)
- Use a 2-quart slow cooker.
- Mix all ingredients besides whipped cream together in slow cooker. Stir, and cook on low for about 4 hours.
- Serve, topping with whipped cream if desired.
- Leftovers refrigerate and reheat well (in the microwave).
Serves 4, but can easily be multiplied. (via)
We hope you enjoy these fall recipes! Share your favorite recipes with us!