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Elsie’s Baked Mac and Cheese

Servings

6

Cal/serving

473

Protein/serving

21G

Total Cook Time

30MIN

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)
  • ½ tsp. black pepper
  • Salt to taste

Steps

  • 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.
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