Recipes

Preheat oven to 350 F.

Bring 4 quarts of water to a boil in a large saucepan over high heat; add macaroni and cook until pasta is tender; drain and set aside.

In the same saucepan, heat butter or margarine over medium-high heat until foaming; add flour, mustard and Worcestershire sauce; whisk well to combine; continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.

Gradually whisk in milk; bring mixture to a boil, whisking constantly (make sure it comes to a full boil, so it'll thicken); reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.

Remove from heat; whisk in two cups of the cheeses until fully melted; add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 5 to 6 minutes.

Transfer to a 9 X 13-inch baking dish that is sprayed with nonstick cooking spray; sprinkle with 1 cup of shredded Cheddar and 1 cup of Muenster cheese; top with cracker crumbs.

Bake uncovered 35 to 40 minutes, until a deep golden brown and bubbling.