Two Cheese Macaroni Bake

(1 Reviews)

242 people added this to their recipe box!

INGREDIENTS

2 Tbsp. butter
2-1/2 Tbsp. all-purpose flour
2 cups milk
3/4 tsp. salt
1/8 tsp. cayenne pepper

8 oz. elbow macaroni, mostaccioli or penne pasta, cooked and drained
4 slices Sargento® Deli Style Sliced Monterey Jack Cheese
6 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
Paprika (optional)

DIRECTIONS

1
Melt butter in medium saucepan over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly. Stir in milk, salt and cayenne pepper. Heat to a boil; reduce heat. Simmer 1 minute or until thickened, stirring frequently. Stir in pasta.
2
Spoon half of pasta mixture into 8x8-inch square pan; top with Monterey Jack cheese. Repeat with remaining pasta and Cheddar cheese. Sprinkle with paprika, if desired. Bake in preheated 375°F oven 25 minutes or until bubbly.

User Reviews

Vicki
Nov. 19th, 2011 1:01a.m.

This is a wonderfully creamy and chewy macaroni and cheese. It's easy to make and far more filling than it looks. The layering with 2 different cheeses makes for a great taste. Truly a great comfort food recipe and a real 'keeper.'

See All Reviews

See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 359

Total Fat 17.2g

Saturated Fat 9.7g

Trans Fat 3.5g

Polyunsaturated Fat 0.9g

Cholesterol 51mg

Sodium 587mg

Carbohydrates 35g