Wisconsin Famous Supper
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  • 1/2 cup beer
  • 1/4 cup unsalted butter
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups milk
  • 1-1/2 cups 12oz. can evaporated milk
  • 1 cup shredded Wisconsin Gouda Cheese
  • 1 cup shredded Wisconsin Baby Swiss cheese
  • 1 cup shredded Wisconsin Aged Cheddar cheese
  • 2 tablespoons coarse ground mustard
  • 1 pound mostaccioli, cooked & drained
  • 3/4 pound light smoked ham, julienned
  • 1-1/2 cups seeded, diced plum tomatoes
Simmer beer in small saucepan three minutes or until reduced by half. Set aside.
Melt butter in large saucepan over low heat. Blend in flour, salt, paprika, black pepper and cayenne pepper. Cook two minutes, stirring constantly. Gradually add milk, evaporated milk and reserved beer. Cook, stirring constantly until thickened. Remove from heat; add cheeses and mustard, stirring until melted.
In large bowl, combine pasta, ham and tomatoes. Add sauce; mix well. Pour into buttered 3 quart casserole. Bake at 350F for 25 minutes or until heated through. Serves 8.

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