580713 Tue Dec 16 18:34:45 -0800 2008 18 31 Home Cooking 0 4252491 I knew I shouldn't go to the store with out the recipe! I am making lots of macaroni and cheese casseroles for our shelter folks. The recipe calls for several different chesses including mozzerella, marscapone, cheddar, jack and muenster in a white sauce. I bought Havarti by mistake. Do you think it makes any difference? I'm really not that familiar with either Havarti or Muenster to be honest. (I'm sure the kids would prefer I open up a box of Kraft mac and cheese!) Tue Dec 16 18:34:45 -0800 2008 115851 donali 1 4252506 Really, I think that the Harvarti is not an issue at all. If anything it will add a nice flavor to your already overloaded cheese sauce and the Mac & Cheese will be delicious. The Mascarpone and Mozzarella are virtually flavourless. Tue Dec 16 18:40:49 -0800 2008 4252491 75332 Gio 2 4252713 Agreed - for future reference, fontina is a good melting cheese for inclusion in a cheddar mix for M&C. Tue Dec 16 20:05:31 -0800 2008 4252506 159317 greygarious 1 4252830 I presume the recipe you're using calls for American muenster, in which case Havarti is a perfectly good substitute -- they're both mild-ish white cheeses. European muenster is a pungent, gooey cheese, very different. I can't imagine using it in macaroni and cheese. Tue Dec 16 21:13:13 -0800 2008 4252491 138816 jlafler 1 4253619 By subbing havarti for muenster you will lose a little bit of sharpness, but mostly you will lose the stringiness that some people like in melted cheese. Either way it should be fine and I'm certain the shelter folks will appreciate it. If you'd like to make up for the sharpness, add a dash of mustard powder to your cheese sauce. Wed Dec 17 08:27:17 -0800 2008 4252491 68363 JungMann 2 4253639 Ooooohhhh... mustard powder. What a super idea. I think the mozzarella will, when melted, be stringy so that takes care of that issue too. Wed Dec 17 08:35:15 -0800 2008 4253619 75332 Gio 2 4556785 Probably too late for the OP but I like to mix the mustard powder in a little water first and then add it so it mixes well. It can clump sometimes. Wed Apr 01 05:32:13 -0700 2009 4253619 39874 chowser 1 4253712 Both highly processed, and melting ability about the same. Flavor difference minimal when melted so, add mustard, red pepper flakes. Mascarpone is essentially cream so you are adding a LOT of fat. Think about making a bechemel and add strong cheeses to taste, as old cheddar, mimmolette, and dry italians, like pecorino romano, and/or parmigiano reggiano. Wed Dec 17 08:58:14 -0800 2008 4252491 71113 Delucacheesemonger 2 4255153 Thanks for all your suggestions...the recipe remains suspect to me as it calls for skim milk and (yuck!) evaporated milk for the cream sauce and them reduced fat cheeses except for the chedder and the mozzerella. It's a small amount of marscapone, but whoever invented this recipe has a love /hate relationship with fat. Anyway, I'm certain the folks in the shelter will be fine with full fat cheese. I most concerned about the children liking it. I will definitely add the dry mustard, and some parmesan also. Thanks for your help!...now do you think I should use elbow macaroni or penne or ziti type pasta? Wed Dec 17 17:27:40 -0800 2008 4253712 115851 donali 3 4255176 Others will no doubt have their own opinions, but I say go for a "heftier" pasta.... Penne or Ziti. Are you serving a salad as well? Wed Dec 17 17:37:09 -0800 2008 4255153 75332 Gio 4 4255304 Yes. a whole meal, carrot cranberry salad, steamed broccoli and gingerbread. Wed Dec 17 18:25:30 -0800 2008 4255176 115851 donali 5 4256095 That menu sounds lovely. What a nice thing you're doing... the true meaning of the season. Good Luck, and I hope everything goes well for you! Thu Dec 18 05:21:53 -0800 2008 4255304 75332 Gio 3 4256077 Oriechette works great as well Thu Dec 18 05:08:58 -0800 2008 4255153 71113 Delucacheesemonger 3 4256342 Sounds like a cheater's version of mac-n-cheese, but in my experience, evaporated milk subs well for full-fat cream. You still get the rich mouthfeel and flavor, but without the fat. Thu Dec 18 07:23:43 -0800 2008 4255153 68363 JungMann 3 4556707 donali, what is "yuck" about evaporated milk? Wed Apr 01 04:43:39 -0700 2009 4255153 105717 alkapal 4 4556789 I think yuck" more with skim milk than evaporated. It makes no sense when you're using all that cheese to skimp on skim milk. But, if the OP hates evaporated milk, using a mix of sour cream and whole milk works great in mac and cheese. Wed Apr 01 05:33:50 -0700 2009 4556707 39874 chowser 5 4556807 sounds like it was supposed to be reduced fat all around (with a wee bit of mascarpone). Wed Apr 01 05:47:02 -0700 2009 4556789 105717 alkapal 1 4259470 Imported Danish Havarti and Alsatian Muenster should not be interchangable Domestic might Fri Dec 19 08:52:00 -0800 2008 4252491 11192 Peter B Wolf 2 4261000 Quite sure Alsatian muenster is not what OP was speaking about, but the processed Muenster sold in supermarkets. Fri Dec 19 18:09:05 -0800 2008 4259470 71113 Delucacheesemonger