Macaroni & Cheese

I stumbled upon this recipe many years ago while watching an episode of the Isaac Mizrahi show. It is the BEST! –Keely


  • 32 oz cheddar
  • 16 oz muenster
  • 16oz macaroni
  • 1 cup butter
  • 1 cup flour
  • 1 cup milk
  • 1 cup cream
  • 1 tsp salt


Preheat oven to 350º


Grate both cheeses. Do not use pre-grated cheese!


Boil macaroni for 8 minutes, drain and cover to keep warm.


Make a simple béchamel sauce – melt butter in a large sauce pan, add flour and salt whisking into a rue. Cook until bubbled and golden, whisking occasionally. Remove from heat, add milk & cream and whisk smooth.


Add béchamel sauce to macaroni. Add muenster and about ¾ of the cheddar cheese, and stir with stiff wooden spoon to combine.


Place in a 13×9 baking dish. Top with remaining cheddar. Bake uncovered for 30 minutes, or until bubbly brown on top.


A perfect dish to make ahead. Cover and refrigerate before baking.


This dish also freezes well. Again, do not bake before freezing.


Fresh grated cheese is key to the success of this recipe.