Rating: 4.55 stars
70 Ratings
  • 5 star values: 46
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

623 calories; protein 26.1g; carbohydrates 49.2g; fat 36.3g; cholesterol 113.9mg; sodium 568mg. Full Nutrition