Muenster Mac n' Cheese

Many things in life are under-appreciated. For instance, let's take a moment to recognize the full worth of deodorant. Or how about hot water? And when's the last time you sent up a prayer of thanks for city garbage pick-up?

(Note: I just did right now. Amen to local government!)

I'm taking the liberty of adding muenster cheese to this list. I finally tried it because it was a.) on sale and b.) it was Halloween. Monster--> Muenster. Hilarious, right?

...And it turned out to be monstrously good. (Couldn't resist. Sorry.) It's a sharp tasting cheese that's similar to cheddar. What better way to pay homage to this wonderfully delicious, yet not widely-appreciated, cheese than make mac n' cheese? Simply eating wedges of muenster with crackers is my favorite, but I'm always down for a bowl of cheesy pasta.

Muenster Mac n' Cheese     Serves: 2
2 cups cooked pasta, such a macaroni or other short pastas
1/2 cup muenster cheese, grated
2 Tbsp. butter
1 Tbsp. flour
2/3 cup milk
Salt
Pepper

1.) Melt butter in a pot over medium-low heat. Once melted, whisk in flour. Let mixture cook, whisking constantly, for 2-3 minutes or until it turns golden.
2.) Slowly pour milk into the pot, whisking constantly. Season with salt and pepper; cook until the lumps dissolve and it's thick enough to coat the back of a spoon, about 5 minutes.
3.) Once thickened, stir in cheese. Stir in macaroni once cheese melts. Pour into serving dishes and top with more cheese, if desired.