|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 & Halfred onion, cut in strips|
|¼ tsp.||cayenne pepper (or to taste)|
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.
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 ½ cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.