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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

Nutrition Info

622.8 calories carbohydrate: 49.2 g cholesterol: 113.9 mg fat: 36.3 g fiber: 1.9 g protein: 26.1 g saturatedFat: 13.3 g servingSize: - sodium: 568 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

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.

4 servings

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