Wisconsin Farmhouse Supper

1/2 c. beer
1/4 c. unsalted butter
6 Tbsp. flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
2 c. milk
1 1/2 c. (12-oz. can) evaporated milk
1 c. (4-oz.) shredded Wisconsin Cheddar Cheese cheese
1 c. (4-oz.) shredded Wisconsin Smoked Gouda Cheese
1 c. (4-oz.) shredded Wisconsin Baby Swiss cheese
2 Tbsp. coarse ground mustard
1-lb. mostaccioli, cooked, drained
3/4-lb. lightly smoked ham, julienned
1 1/2 c. 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 350° F for 25 minutes or until heated through.

Makes 8 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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