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Horseradish Mac and Cheese


  • 12 oz of uncooked pasta, shells, macaroni or rotini work best
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • 8 oz of smoked gouda, shredded
  • 8 oz of muenster, shredded
  • 1 tablespoon of Worcestershire sauce
  • 4 tablespoons of horseradish
  • Kosher salt and ground black pepper to taste
  • 1 cup of crushed Saltine crackers, optional


  • Prepare the pasta noodles as per the instructions on the packaging.
  • In a large saucepan or dutch oven, melt 2 tablespoons of butter.
  • Gradually whisk in 2 tablespoons of flour. Continue to whisk until a thick roux forms.
  • While whisking, add the milk.
  • Bring the heat up a bit so the milk comes to a boil, and whisk until the roux has dissolved into the milk, thickening the sauce.
  • Allow to simmer until the sauce thickens again.
  • Lower the heat to medium-low and add the shredded cheeses and stir until the cheese melts.
  • If the sauce is too thick, you can gradually add more milk as you whisk until you reach a desired consistency.
  • Add the Worcestershire sauce and the horseradish.
  • Stir to combine.
  • Season with kosher salt and ground black pepper to taste.
  • Drain the pasta once it's done. Don't rinse.
  • Carefully dump the pasta into the cheese sauce, bit by bit, and stir to coat.

Broiling for a crispy topIf your saucepan is not oven-safe, transfer your mac and cheese to a vessel that is, such as a dutch oven or baking dish.

  • Evenly distribute the crushed Saltines over the top of the mac and cheese and place the mac and cheese under a broiler (on high) for a few minutes. Time varies, since all ovens are different, so keep the oven light on and keep a very close eye on it. This step should not take long.
  • When done, remove from oven and serve.