Favorite Mac and Cheese

Combine cold pack cheese and milk to create a creamy, cheesy sauce in a snap. In this recipe, it's combined with fresh broccoli and a crunchy cracker topping.

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Servings: 4


  • 1/2 cup onion, minced
  • 3 tablespoons butter, butter
  • 2 teaspoons mustard
  • 1 16-ounce container Wisconsin cheddar cold pack cheese
  • 1/2 cup milk
  • 1/8 teaspoon black pepper
  • 8 ounces elbow pasta
  • 2 cups broccoli florets, steamed 3 minutes
  • 1/3 cup saltine crackers, crushed


Preheat oven to 375°F. In 3-quart saucepan, cook onions in 2 tablespoons butter over medium heat 3 minutes. Stir in mustard. Add cheese, milk and pepper. Cook and stir until cheese melts and mixture is smooth. Stir in macaroni; spoon half into buttered 2- to 3-quart casserole. Arrange broccoli evenly over pasta, then top with remaining macaroni mixture. Melt remaining tablespoon of butter; toss with cracker crumbs in small bowl. Sprinkle crumbs over casserole. Bake for 25 to 30 minutes until bubbly and browned. Let stand 10 minutes before serving.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.