Thursday, June 14, 2012

Two-Cheese Mac 'n Cheese

Who doesn't love macaroni and cheese? I know that I do. This recipe is my current favorite and will be made often.

Two-Cheese Mac 'n Cheese:

15 ServingsPrep: 35 min. Bake: 35 min.


  • 1 package (16 ounces) spiral pasta
  • 3 tablespoons butter
  • 3 garlic cloves, minced, optional
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon pepper
  • Dash salt
  • 4 cups 2% milk
  • 5 cups (20 ounces) shredded sharp cheddar cheese, divided
  • 1 cup shredded Asiago cheese


  • In a Dutch oven, cook pasta according to package directions.
  • Meanwhile, in a large saucepan, melt butter over medium heat. Add
  • garlic if desired; cook and stir until tender. Stir in the flour,
  • pepper and salt until blended; cook and stir until golden brown,
  • about 5 minutes. Gradually whisk in milk, stirring until smooth.
  • Bring to a boil; cook 2 minutes longer or until thickened.
  • Remove from the heat. Stir in 4 cups cheddar cheese and Asiago cheese
  • until melted. Mixture will thicken.
  • Drain pasta and return to the pan; stir in cheese sauce. Transfer to
  • a greased 13-in. x 9-in. baking dish. Sprinkle with remaining
  • cheddar cheese.
  • Bake, uncovered, at 350° for 35-40 minutes or until golden brown.
    • Let stand for 5 minutes before serving. Yield: 15 servings.
    Nutrition Facts: 3/4 cup equals 331 calories, 17 g fat (12 g saturated fat), 58 mg cholesterol, 306 mg sodium, 28 g carbohydrate, 1 g fiber, 16 g protein.
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