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- Preparing Time: 50 minutes
- Total Time: -
- Served Person: 4
- salt to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cups uncooked elbow macaroni
- 1 1/2 cups borden® triple cheddar natural shreds
- 1 cup borden® colby jack natural shreds
- 2 tablespoons borden® butter
- 1/4 cup borden® vitamin d milk
- 1 cup borden® half & half
- Carbohydrate 49.2
- Cholesterol 114
- Fat 36.3
- Protein 26.1
- Sodium 568
- Calories 623 calories;
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. Cook macaroni in boiling salted water according to package directions; drain well and set aside. 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. 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.
