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| 1/2 | pound | pasta, elbow macaroni | |
| 1 | cup | white sauce | |
| 1 | teaspoon | prepared mustard | |
| 1 | pinch | cayenne pepper | |
| 1/2 | pound | cheddar cheese, very old, sharp | sharp cheddar, shredded |
| 1 | x | salt | to taste |
| 1 | x | black pepper | freshly ground |
| 2 | ounces | muenster cheese | thin sliced |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | fresh, ground |
| 2 | tablespoons | bread crumbs | |
| 1 | tablespoon | butter | cut in small pieces |
Cook the macaroni in plenty of salted water until tender, 8 to 10 minutes. Drain and cool under cold running water. Prepare the White Sauce, and while still hot, toss all but two tablespoons of it with the macaroni, mustard, cayenne, Cheddar, salt and pepper. Turn into a large buttered casserole and top with the munster cheese.
Bake in a preheated 375 degree oven for 15 minutes, or until the top is crusty and brown. Spread the remaining 2 tablespoons White Sauce over the top. Cover with a layer of parmesan cheese mixed with the breadcrumbs. Dab with the butter. Return to the oven for 10 more minutes. Place under high broiler for 1 minute to brown the top and serve immediately.
Makes 4 servings.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 17.0g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 671mg | 28% |
| Total Carbohydrate 50.0g | 17% |
| Dietary Fiber 2.0g | 8% |
| Sugars 3.0g | |
| Protein 27.0g | 55% |
| Vitamin A | 18% | Vitamin C | 0% | |
| Calcium | 58% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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