Mac & Cheese with Brennan’s Cellars Cheese Spread
Serving Size: Serves 4
1/2 cup chopped onions
3 Tablespoons butter, divided
2 teaspoons Brennan’s Cellars Dusseldorf Mustard
1 container (15 oz) Brennan’s Cellars Cheddar Cheese Spread
1/2 cup milk
1/8 teaspoon pepper
8 oz macaroni, penne or rigatoni, cooked as package directs and drained
1 bunch broccoli, cut into florets, cooked in boiling water for 3 minutes, drained
1/2 cup Dare Cabaret Cracker Crumbs
Adapted From: eatwisconsincheese.com
You don’t even have to grate cheese for this tempting mac and cheese.
Preheat oven to 375 degrees. In 3-quart saucepan cook onions in 2 tablespoons of butter over medium heat for 3 minutes. Stir in mustard. Add cheese, milk and pepper. Cook and stir until cheese is melted and mixture is smooth. Stir in macaroni, spoon half into buttered 2 to 3-quart casserole. Cover with broccoli, then top with remaining macaroni mixture. Melt the remaining butter toss with cracker crumbs in small bowl. Sprinkle crumbs over casserole. Bake for 25-30 minutes until bubbly and browned. Let stand for 10 minutes before serving.
Cook's note: After the pasta is done cooking remove with a slotted spoon to a colander and use the same water to boil the broccoli.