Elsie's Baked Mac and Cheese

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

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 623 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Cook macaroni in boiling salted water according to package directions; drain well and set aside.

Step 3

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, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

Step 4

Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.