Muenster Mac and Cheese Recipe

Servings: 4

Get the Pan!

Mild barnyard-flavored Muenster cheese makes a monstrous yum with the addition of pan-roasted nutty squash; smoky-fruity bacon and sweet mellow leeks.




4 ounces applewood smoked bacon

1½ cups cubed fresh or frozen butternut squash

¾ cup paper-thin sliced leeks, white part

8 ounces cavatappi pasta

3 tablespoons butter

2 tablespoons flour

2 cups milk

1½ cups shredded Muenster cheese

½ cup Parmesan cheese


Homemade Muenster Mac and Cheese in a bowl.
[Click for larger image] 


Cook bacon in a skillet coated with Teflon™ nonstick; drain keeping 1 tablespoon fat in pan; dice & set aside. Add fresh squash to the pan & cook on medium 10 minutes; add leeks; cook 8 minutes more (less time if using frozen squash). Cook pasta as directed. Meanwhile, melt butter bubbly over medium heat in a saucepan coated with Teflon™ nonstick. Add flour, stirring 3 minutes; slowly whisk in milk and cook 5 minutes to thicken slightly. Fold in cheeses. Drain pasta and coat with cheese sauce. Turn in squash; transfer to serving dish and top with bacon.