Elsie’s Baked Mac and Cheese

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Description

Triple Cheddar and Colby Jack bring lots of cheese flavor to this creamy mac & cheese with just a hint of heat.

Ingredients

  • 1 ½ cups Borden® Triple Cheddar Natural Shreds
  • 1 cup Borden® Colby Jack Natural Shreds
  • 2 cups uncooked elbow macaroni
  • 2 tablespoons Borden® Butter
  • 2 tablespoons all-purpose flour
  • ¼ cup Borden® Vitamin D Milk
  • 1 cup Borden® Half & Half
  • ¼ teaspoon cayenne pepper, or to taste
  • ½ teaspoon ground black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside.
  2. Cook macaroni in boiling salted water according to package directions; drain well and set aside.
  3. Meanwhile
  4. melt butter in a medium saucepan over low heat. Blend in flour
  5. stirring constantly
  6. until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly
  7. until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers
  8. and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
  9. Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter
  10. if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 4

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