Muenster Cheddar Mac Cheese Recipes

OVER-THE-TOP MAC 'N' CHEESE

Over-the-Top Mac 'n' Cheese image

This delicious dish is the ultimate comfort food. A blend of five cheeses, it makes a beautiful entree or a special side. I served it at our Thanksgiving dinner, and it received rave reviews. -Connie L McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

1 package (16 ounces) elbow macaroni
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup plus 1 tablespoon butter, divided
2 cups half-and-half cream
2 large eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350°. Cook macaroni according to package directions. Meanwhile, combine Muenster, cheddar and Monterey Jack cheeses; set aside. , In a large saucepan, melt 1/2 cup butter over medium heat. Stir in cream, eggs, process cheese, seasonings and 1-1/2 cups of cheese mixture. Drain pasta; add to cheese mixture and stir to coat. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.

Nutrition Facts : Calories 585 calories, Fat 33g fat (20g saturated fat), Cholesterol 161mg cholesterol, Sodium 550mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

CHEESE MAKER'S MAC AND CHEESE RECIPE BY TASTY

Cheese Maker's Mac And Cheese Recipe by Tasty image

Here's what you need: unsalted butter, flour, milk, water, elbow macaroni, cream cheese, shredded sharp white cheddar cheese, shredded fontina cheese, shredded havarti cheese, smoked gouda cheese, cayenne pepper, salt, pepper, garlic, ritz cracker, fresh basil leaf

Provided by Tasty

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

7 tablespoons unsalted butter
¼ cup flour
3 cups milk
2 cups water
1 lb elbow macaroni
4 oz cream cheese, cubed
1 ¼ cups shredded sharp white cheddar cheese
1 ¼ cups shredded fontina cheese
1 cup shredded havarti cheese
1 cup smoked gouda cheese, shredded
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 clove garlic, minced
1 ½ cups ritz cracker, crushed
fresh basil leaf, to serve

Steps:

Preheat oven to 350˚F (180˚C).
In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
Transfer the mixture to a grease baking dish.
In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
Remove from the oven and rest for 5 minutes.
Serve with fresh basil
Enjoy!

Nutrition Facts : Calories 957 calories, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 37 grams, Sugar 10 grams

HERBED MACARONI AND CHEESE

Herbed Macaroni and Cheese image

This is my son and DIL's favorite macaroni and cheese recipe. They prefer using Havarti or Muenster cheese.

Provided by WiGal

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (7 ounce) package elbow macaroni
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon italian seasoning
1/4 teaspoon onion powder
salt and pepper
1 cup milk
1/4 cup sour cream
1/2 cup havarti cheese or 1/2 cup muenster cheese, cubed
3/4 cup cheddar cheese, shredded and divided
2 tablespoons parmesan cheese, grated
2 tablespoons Italian seasoned breadcrumbs

Steps:

Cook macaroni according to package directions.
Preheat oven to 350 degrees.
Meanwhile, in a saucepan, melt butter over medium heat.
Stir in the flour and seasonings; gradually add milk.
Cook and stir until thickened.
Remove from heat; add sour cream, Havarti cheese and 1/2 cup cheddar cheese.
Stir until melted.
Drain macaroni; place in an ungreased 1-1/2 quart baking dish.
Add cheese sauce and mix well.
Combine Parmesan cheese, bread crumbs and remaining cheddar cheese; sprinkle over casserole.
Bake, uncovered, at 350 for 15-20 minutes.

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