Servings
6
Cook Time
30 MIN
Ingredients
| 1½ cups | Borden® Cheese Triple Cheddar Shreds |
| 1 cup | Borden® Cheese Colby & Monterey Jack Shreds |
| 2 cups | uncooked elbow macaroni noodles |
| 2 tbsp. | Borden® butter |
| 2 tbsp. | all-purpose flour |
| ¼ cup | Borden® Vitamin D Milk |
| 1 cup | Borden® Half & Half |
| ¼ tsp. | cayenne pepper (or to taste) |
Steps
| 1 |
PREHEAT
oven to 350°F. Spray a 1½-quart casserole dish with non-stick cooking spray. Combine 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,
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.
|
| 4 |
STIR
cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.
|
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