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Life in the cheese world is pretty rough. I mean, there I was, nibbling on a piece of cheese one day when onto my screen popped an email asking me to create a mac 'n' cheese recipe using Wisconsin cheese. Talk about a no-brainer. I'm a gigantic fan of Wisconsin cheese, and mac 'n' cheese? Uh, hello. Love the stuff. Even though I created a pretty darned good mac 'n' cheese recipe for my book, The New American Cheese (if I say so myself), I figured there might be ways to enhance or, heaven forbid, improve that recipe. I began to think of ingredients that would harmonize with the Wisconsin Colby I planned to use. My immediate thought: two more Wisconsin cheeses - Gruyère and Sartori Reserve BellaVitano, a crumbly parmesan-like cheese that's so sweet it tastes almost sugary. It's the ultimate sweet-salty combo. Read on for more photos and the ultimate BLT Mac 'n' Cheese recipe.
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