Sincerest apologies for the terrible photo – but I figured a phone photo would be better than no photo at all.
This was SO good. I love muenster, and I have Annie of Annie’s Eats to thank for turning it into a scrumptious mac & cheese. Plus its near-ridiculous simplicity just made it that much better. It isn’t diet food by any means, with a cup of heavy cream, 8 oz of muenster cheese, and a buttery Ritz cracker topping, but it sure is worth the calorie splurge!
Muenster Macaroni and Cheese (Original recipe here)
- 16 oz macaroni pasta
- 5 Tbsp butter, divided
- 1 cup heavy cream
- 8 oz Muenster cheese, shredded
- Salt and pepper to taste (Important – salt is hugely important in mac & cheese!)
- ¼ cup Ritz cracker crumbs
Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Muenster until the cheese starts to melt. Mix in salt and pepper to taste.
Pour the mixture into a buttered 2-quart casserole dish (or in my case, a regular ol’ 9×13). In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the cracker crumbs. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.
Bake until the sauce is bubbling and the topping turns golden brown, about 15-20 minutes. Serve immediately.