Tuesday, April 12, 2011

Macaroni and Muenster Cheese


Who doesn't love mac and cheese? This version is so simple to put together and is sure to please even the pickiest of eaters. Muenster cheese is creamy and very mild, making it a great accompaniment to the cooked pasta. 

Macaroni and Muenster Cheese
Serves 6

16 oz. short cut pasta (medium shells, cavatappi, elbow macaroni, etc)*
3 Tbsp unsalted butter
1 clove garlic, minced
1 cup evaporated milk (2/3 of a 12 oz can)
8 oz (2 cups) Muenster cheese, shredded
1/2 tsp dry mustard

2 Tbsp unsalted butter, for topping
1/4 cup cracker crumbs, for topping

*next time, I will try decreasing the pasta amount to 8oz, to allow for a creamier mac and cheese.

Preheat oven to 400 degrees. 

Boil water and cook pasta just shy of al dente. Meanwhile melt butter in a medium saucepan over medium heat. Add in garlic and cook 1 to 2 minutes. Stir in evaporated milk. Add cheese and stir constantly until smoothly combined. Stir in salt, pepper and dry mustard. 

Pour sauce over cooked pasta and stir to combine. Place in a greased 8x8 cooking dish. Melt remaining 2 Tbsp butter and toss with cracker crumbs. Sprinkle crumb mixture over the top of the casserole. Bake 20-25 minutes until topping is lightly golden. 


1 comment:

  1. Well! You've gone one better than M n C. You've created M n M C. Muenster is no monster in a recipe.