Extra cheesy. Extra good.
- 1 lb. elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 4 cups milk
- 1/2 tsp. salt
- 4 cups (16-oz.) Sargento® Shredded Sharp Cheddar Cheese, divided
- 4 cups (16-oz.) Sargento® Shredded Mild Cheddar Cheese
- 2 cups (8-oz.) Sargento® Shredded Mozzarella Cheese, divided
- 8-oz. Sargento® Deli Style Sliced Muenster Cheese, divided
- 1/2 cup breadcrumbs (optional)
Cook macaroni according to package directions. Meanwhile, melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add milk and salt. Bring to a boil, stirring frequently. Reduce heat; simmer until sauce thickens, about 5 minutes. Stir in 3 cups Sharp Cheddar Cheese and all of the Mild Cheddar Cheese until melted. Stir in cooked macaroni.
Spread 4 cups macaroni mixture into two 8 or 9-inch baking dishes or pans. Layer 1 cup Mozzarella and half of Muenster cheese slices over macaroni. Repeat layering with 4 cups macaroni mixture, remaining 1 cup Mozzarella and half of Muenster cheese slices. Spread remaining macaroni mixture over cheese; top with remaining 1 cup sharp Cheddar cheese. Top with breadcrumbs if desired.
Testing notes: This was delicious. Because not many consumers have a 4 quart casserole dish I used one 8-inch baking dish and one 9-inch baking pan. The recipe could be cut in half or a tip could be added to freeze the second pan (before baking), then thaw and bake at a later date.
Bake in preheated 350°F oven 40 to 45 minutes or until bubbly.