Mac n Cheese (Gruyere & Muenster vs. Sharp Cheddar, Jarlsberg, & Brie)

cheddar cheese

🥗Healthier: reduced-fat cheddar cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Healthier fat option or more affordable.

Shred Gruyere and Muenster cheeses and place in separate bowls.

Cube Muenster cheese as it is too soft to grate.

Prepare to make a bechamel sauce for each type of macaroni and cheese.

Melt 1/2 cup of butter in a pot.

Whisk in 1/2 cup of flour with the melted butter.

Add a large amount of salt to the mixture.

Pour in milk while constantly whisking until heated.

Add Gruyere and Muenster cheese to the sauce and whisk until melted.

Add pasta water to the cheese sauce to maintain smoothness.

Add 1 pound of cooked cavatappi pasta to the cheese sauce and mix well.

Transfer the mixture to a cast iron skillet.

Prepare the second bechamel sauce using the same method as the first.

Add Sharp Cheddar and Jarlsberg cheeses to the second sauce and whisk until melted.

Add pasta water to the second cheese sauce.

Add another 1 pound of cooked cavatappi pasta to the second cheese sauce and mix well.

Transfer the second mixture to a larger cast iron skillet.

Cut Brie cheese into chunks and fold into the Sharp Cheddar and Jarlsberg macaroni and cheese.

Melt butter in a pan and toast bread crumbs until golden brown.

Sprinkle toasted bread crumbs evenly over both macaroni and cheese dishes.

Grate Parmesan cheese on top of both dishes.

Preheat the oven to 425°F.

Bake both macaroni and cheese dishes for 10 minutes.

Check the browning of the dishes and switch their positions in the oven if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens