Mueller’s Mac And Cheese Recipe

Mueller’s Mac and Cheese is just plain and simple, delicious. Made with 100% real cheddar, it’s made with nothing artificial or synthetic and has no preservatives. If you really look at the ingredients on most store-bought mac and cheese, there are sure a lot of chemicals that I could hardly pronounce. That’s not why I started eating healthy or why I strive to make healthier choices.

This is an easy-to-follow Mueller’s Mac and Cheese Recipe that you can make right at home. You’ll love this rich, creamy mac and cheese that makes the perfect dinner!

The Origin of Mueller’s Mac And Cheese

Mueller’s is one of America’s favorite brands of boxed macaroni and cheese. The brand was founded in 1952 by Edwin Mueller, a dairy farmer from Wisconsin. He developed the recipe for his famous macaroni and cheese while trying to make a food product that would be appealing to young children.

The original recipe for Mueller’s Macaroni & Cheese called for elbow macaroni, cheddar cheese, butter, milk, water and salt. It was created using a flour-and-butter roux method known as bechamel sauce. The original recipe also called for Parmesan cheese but that ingredient was removed after it was found to be unnecessary (and therefore less expensive).

When you buy a box of Mueller’s Macaroni & Cheese today it still contains the same ingredients as in its original recipe: elbow macaroni, cheddar cheese and butter. However, it now contains margarine instead of butter and powdered milk instead of fresh whole milk.

Muellers Mac And Cheese Recipe

Mueller mac and cheese recipe is a great recipe to make on a Sunday and eat throughout the week. This is a great alternative to the frozen mac and cheese that most kids love. It’s also gluten-free and dairy free! I made this for my son when he was having reactions to dairy and wheat, but now we just make it as an easy side dish for dinner or lunch.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Equipment

• 8 qt. stock pot
• Large pot for boiling pasta 
• Large, heavy-bottomed pan for sauce
• Cookie sheet for browning sausage
• Large bowl for sauce 

Ingredients

  

• 2 tablespoons cornstarch
• 1 salt shakerful 
• 1⁄2 teaspoon dry mustard (optional) 
• 1/four teaspoon of pepper
• 2.5 glasses of milk
• 2 tablespoons of butter 
• 8 ounces cheddar cheese, shredded (divide evenly) 
• 8 ounces elbow macaroni (cooked for 6 minutes, then drained)

Instructions

 

• Combine corn starch, salt, dry mustard, and pepper in a medium pot. Stir in the milk until smooth.
• Put margarine in. Stirring continuously, bring to a boil for one minute over medium-high heat. Don't neglect the regular stirring to prevent burning!
• Remove the mixture from the fire after it has boiled for a minute.
• For the topping, set aside 1/4 cup of cheese. Stirring the mixture will melt the remaining cheese.
• Combine the cheese mixture with the elbow macaroni noodles and put aside.
• Spray cooking oil in a 2-quart casserole dish. Distribute the cheese that was set out on top.
• Bake at 375 degrees with the lid off for 25 minutes, or until heated and bubbling.
• Serve the meal right away after taking it out of the oven. Enjoy!

Notes

Use fresh pasta if you want a lighter version of this recipe.

If you prefer a more firm texture for your macaroni and cheese, use whole milk instead of evaporated skim milk or 2% reduced fat milk.

For a more flavorful sauce, add 1/2 tsp ground mustard along with the garlic powder and salt.