Today's recipes come from Tess on Milwaukee's east side. 

2499 N Bartlett Ave.
Milwaukee, WI 53211
(414) 964-8377 
 

Carr Valley Pinconning Macaroni and Cheese with Rushing Waters Smoked Trout

• 6 tablespoons unsalted butter
• 3 tablespoons all purpose flour
• 1 tablespoon powdered mustard
• 3 cups whole milk
• ½ cup yellow onion, finely diced
• 1 bay leaf
• ½ teaspoon paprika
• 1 large egg
• ¾ pound Carr Valley Pinconning Cheese, shredded
• 1 tsp. kosher salt
• fresh ground black pepper
• ½ pound elbow macaroni, or pasta of your choice
• ½ pound Rushing Waters smoked trout, flaked from fish with fork
• 1 cup coarse Italian bread crumbs

1. In a 2-quart saucepan, melt 3 Tbsp butter. 
2. Whisk flour and ground mustard into melted butter and keep whisking or stirring for 4-5 minutes (do not let butter and flour brown). Keep smooth and free of lumps. 
3. Add milk, onion, bay leaf and paprika. Simmer on low for about 10 minutes.
4. Remove bay leaf and slowly add egg. Stir in approximately ¾ of the cheese. 
5. Add salt and pepper to taste.
6. Take ½ pound of elbow macaroni, or pasta of your choice, that you have cooked in salted water slightly al dente, or firm. 
7. Fold the cheese sauce into the cooked pasta so that the pasta is thoroughly covered and coated. 
8. Add smoked trout and fold in gently so that fish does not shred completely. 
9. Portion out cheese, trout and pasta mixture into 6 or 8-ounce ceramic bowls. Top each with remaining shredded cheese.
10. Melt remaining 3 Tbsp of butter in a small saucepan. Add breadcrumbs and toss to coat. 
11. Top the bowls of macaroni and cheese with breadcrumb mixture and bake in preheated oven at 350 F for about 30 minutes. 
12. Remove and let stand 5-10 minutes before eating.