by Diana Rattray
Muenster and cheddar cheeses team up in this creamy baked macaroni and cheese. Buttery panko bread crumbs make a crunchy topping for the casserole.
PrintMuenster and Cheddar Macaroni and Cheese
Muenster cheese teams up with cheddar for a creamy, delicious sauce in this macaroni and cheese casserole recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Pasta, Casseroles
Ingredients
Scale
- 12 ounces wagon wheel pasta, shells, or macaroni, about 4 cups
- 7 tablespoons butter (divided use)
- 5 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups half-and-half or milk
- 1 1/2 cups (6 ounces) shredded cheddar cheese
- 1 cup (4 ounces) shredded Muenster cheese
- 1 cup panko bread crumbs
Instructions
- Cook the pasta in boiling salted water as directed on the package. Drain well and set aside.
- Heat the oven to 375 F.
- Lightly butter a shallow 2 1/2-quart casserole.
- Melt 5 tablespoons of the butter in a medium saucepan over medium heat. Add the flour, mustard powder, salt, and pepper to the butter and cook, whisking constantly, for 2 minutes. Gradually add the cream or milk and blend thoroughly. Continue cooking, stirring or whisking constantly, until thickened. Add the cheese and cook, stirring, until the cheese has melted.
- Combine the cheese sauce and pasta in the pan or a large bowl and blend thoroughly. Spoon the pasta and sauce into the prepared casserole.
- Melt the remaining 2 tablespoons of butter and toss with the panko bread crumbs.
- Sprinkle the bread crumbs over the pasta and bake for 25 to 30 minutes, until the topping is browned and the casserole is hot and bubbly.
- Serve as a side dish or as the main dish with a vegetable side dish.
