Muenster Mac and Cheese with Herbed Breadcrumbs is a flavorful twist on a traditional comfort food!
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As a food blogger, I’ve been lucky enough to introduce you, my awesome readers, to some really cool, innovative and unique new products. Today, I’m excited to partner with Rosenbaum Cheese to introduce you to an artisanal new cheese company that aims to change the landscape of dairy products available to the kosher consumer.
After a long talk with Larry Rosenbaum, founder of Rosenbaum Cheese, I hung up with one major thought in my mind. This man is passionate about cheese. Rosenbaum’s ultimate goal is to change the current chalav yisroel cheese market – to make chalav yisroel synonymous with “quality cheese.” It might sound like a tall order, but if anyone can do it, Larry can. His business plan includes starting small (he currently offers eight varieties of cheese) and expanding until he eventually builds a large facility, fully shomer shabbos and chalav yisroel. “Currently,” Rosenbaum explains, “there are about two hundred varieties of cheese available in non-kosher markets. Only about ten of them are available to the kosher, chalav yisroel consumer.
Rosenbaum Cheese is out to change that. He’s currently selling 8 varieties, but hopes to eventually bring the other 190 varieties to the kosher market. If you’re a foodie and love all.things.cheese., you’ll be super excited to discover these cheeses. Forget everything you thought you knew about Goat Cheese, because these goat cheeses are totally different and unique. Goat milk cheddar cheese. Goat milk muenster cheese with herbs. They’re delicious, super high quality, and unlike what you’ve had before.
Rosenbaum also introduced an exclusive cheese variety – “Cheddam” cheese, which is basically Edam cheese, finished like a cheddar. The end result is a high-quality replacement for American cheese (which isn’t exactly renowned for its quality) that melts perfectly and tastes amazing. I tried it in a panini recently, and now I’m hooked! Best of all? My pickiest niece tried it, and she loved it too!
There’s another unique line of products from Rosenbaum, a line of Quark cheeses, which I’m going to highlight in an upcoming recipe. Suffice it to say (for now!) that they’re like nothing I’ve ever had before!
Currently, Rosenbaum Cheese is only available through their website, where they’ve put together a number of sampler packages that will allow you to experience their artisanal variety of cheeses. All of their packages ship free, and come in a well-insulated box.
If you’re looking for a way to make sure your shavuos table is extra special this year, order a box of Rosenbaum cheese for a treat that your family and guests will rave about!
Because Goat cheese is easier on people with lactose intolerance, I chose to feature Rosenbaum’s two goat cheeses in my Muenster Mac and Cheese to accommodate family members who are lactose intolerant. (Also, it’s just plain delicious!)
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- ½ stick (4 tablespoons) butter, melted
- 1 teaspoon kosher salt
- 2 cubes frozen basil OR 1½ teaspoons dried basil
- 2 cubes frozen parsley OR 1½ teaspoons dried parsley
- 1½ cups breadcrumbs
- ½ stick (4 tablespoons) butter
- ¼ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon ground mustard powder
- 2 cups whole milk
- 8 ounces Rosenbaum Cheeses Goat Milk Muenster Cheese with Herbs, shredded
- 8 ounces Rosenbaum Cheeses Goat Milk Cheddar Cheese, shredded
- 1 lb elbow macaroni, cooked to "al dente" according to package directions
- In a small bowl, combine melted butter, salt and herbs. Stir to combine.
- Add breadcrumbs and stir together until the butter is evenly distributed. The crumbs should have a texture like wet sand. Set aside.
- Preheat oven to 350. Grease a 9x13 baking pan and set aside.
- In a large pot, melt the butter over medium heat. Add flour and whisk until smooth.
- Cook for a minute or two, whisking often, until the mixture starts turning golden brown.
- Add salt, parsley and mustard powder. Whisk until combined.
- Add half the milk, then whisk until combined. Continue to cook for about a minute or two, until the mixture thickens.
- Add the rest of the milk and repeat the previous step.
- Add cheese to the milk mixture and cook, stirring often, for about five minutes, until the cheese is melted and the mixture is smooth. Add cooked pasta and stir until all pasta is coated in the cheese mixture.
- Pour pasta into the prepared baking pan and top with prepared crumbs. Bake at 350 for 30-35 minutes, until the crumbs turn golden brown and the cheese bubbles around the edges.
- Freeze fully cooked Mac and Cheese, wrapped well. Reheat uncovered at 350 until cooked through.
Click here to learn more about Rosenbaum Cheese
Note: I know many of you will want to know about the hechsher on these product, here it is. Future runs of Rosenbaum Cheese will be certified by the OK, but this run was certified by Heart of America Kosher. Because I never heard of it, I reached out to the Chicago Rabbinical Council (who recommends agencies known to have good hashgacha), and they responded that this is a recommended hechsher.
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Thanks for visiting! I know you’re going to love these unique cheeses! Come back soon for more shavuos recipes! -Miriam
Disclosure: This post was sponsored by Rosenbaum Cheese. Thank you for supporting the brands I love that help make this possible. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.