Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.
Recipe information
Yield
6 servings
Ingredients
1
½
½
¼
1
8
8
8
3
1
Preparation
Step 1
Simmer milk, cream, mustard powder, and cayenne in a medium pot over medium heat, stirring and being careful not to let mixture boil, until heated through and well combined, 6–8 minutes. Mix cornstarch and 2 Tbsp. water in a small bowl to make a slurry, then whisk into milk mixture. Bring to a boil and cook, whisking constantly, until mixture thickens, 1–2 minutes. Add cream cheese and cook, whisking occasionally, until mixture is smooth and thick, 2–3 minutes.
Step 2
Reduce heat to medium-low and gradually stir in cheddar, muenster, and Fontina, if using. Cook, stirring occasionally and reducing heat if mixture starts to boil, until cheeses are almost melted (it’s okay if you see a few shreds of unmelted cheese), 4–6 minutes.
Step 3
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and stir into cheese mixture. Gently stir until sauce is smooth and creamy and pasta is evenly coated; taste and season with salt, if needed. Remove from heat; mac and cheese will thicken as it sits. Serve hot.
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Reviews (10)
Back to TopI’m glad someone else mentioned the stretchy cheese sauce that forms in the pan after mixing in of the cheeses. I didn’t read the reviews before making this and I definitely thought it was due to my janky pre-sliced grocery store Muenster cheese. Anyhow, my cheese ball never really adjusted, even after adding the pasta and some pasta water to thin. The best way I can describe this Mac and cheese is that it’s like a roux-based cheese sauce and an eggy pan-baked Mac and cheese had a baby. The flavor is good and it reheats well but my sauce and noodles remained mutually exclusive. My kids thought it was heaven.
Heidi
Tracy, Ca
11/27/2020
delicious- rich, creamy and tangy. I've made it twice with great results each time, once with the fontina, once without- don't really think it makes too much of a difference.
Anonymous
11/18/2020
I took a mild risk and made this for the first time on Thanksgiving. It paid off. I was a bit worried after I finished adding all of the shredded cheese, as the sauce took on a cartoonish stretchy consistency, but continued heat and a little stirring resolved it before adding the pasta.
Anonymous
ohio
11/29/2019