Muenster & Cheddar Mac & Cheese

Kimberly Kay


I love Macaroni & Cheese; it's one of my favorite recipes! I'm always searching for and trying new recipes, but this is one I came up with on my own. Next time, I'll try adding a cup of bacon bits (would have used them here, but I didn't have any!).

*For the cheese, I used solid 1-pound blocks from the local deli, cubed them up and shredded them up at home in the food processor, but you can use prepackaged cheese if you like.

pinch tips: Perfect Pasta Every Time




about 10


50 Min


35 Min


1 (16 oz.) pkg
elbow macaroni
5 Tbsp
butter or margarine
5 Tbsp
all-purpose flour
2 Tbsp
spicy brown mustard
2 Tbsp
worcestershire sauce
5 c
3 c
shredded cheddar cheese, divided
3 c
shredded muenster cheese, divided
1 c
ritz cracker crumbs (for topping; optional)

Directions Step-By-Step

Preheat oven to 350 F.
Bring 4 quarts of water to a boil in a large saucepan over high heat; add macaroni and cook until tender, about 10 minutes; drain and set aside.
In the same saucepan, heat butter or margarine over medium-high heat until foaming; add flour, mustard and Worcestershire sauce; whisk well to combine; continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
Gradually whisk in milk; bring mixture to a boil, whisking constantly (make sure it comes to a full boil, so it'll thicken); reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Remove from heat; whisk in two cups of each of the cheeses until fully melted; add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 5 to 6 minutes.
Transfer to a 9 X 13-inch baking dish that has been sprayed with nonstick spray; sprinkle with 1 cup of shredded Cheddar and 1 cup of Muenster cheese; top with cracker crumbs.
Bake uncovered 35 to 40 minutes, until a deep golden brown and bubbling.

About this Recipe

Course/Dish: Pasta