COLBY JACK MAC AND CHEESE RECIPES

ELSIE'S BAKED MAC AND CHEESE | ALLRECIPES

Elsie's Baked Mac and Cheese | Allrecipes image

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

Provided by Borden® Cheese

Categories Trusted Brands: Recipes and Tips Borden Cheese

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1?½ cups Borden® Triple Cheddar Natural Shreds
1 cup Borden® Colby Jack Natural Shreds
2 cups uncooked elbow macaroni
2 tablespoons Borden® Butter
2 tablespoons all-purpose flour
¼ cup Borden® Vitamin D Milk
1 cup Borden® Half & Half
¼ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
Salt to taste

Steps:

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 : Calories 622.8 calories, CarbohydrateContent 49.2 g, CholesterolContent 113.9 mg, FatContent 36.3 g, FiberContent 1.9 g, ProteinContent 26.1 g, SaturatedFatContent 13.3 g, SodiumContent 568 mg, SugarContent 2.2 g

COLBY MAC 'N' CHEESE RECIPE - CULTURES FOR HEALTH

Colby Mac 'N' Cheese Recipe - Cultures for Health image

Provided by admin

Prep Time 10 minutes

Cook Time 30 minutes

Number Of Ingredients 20

Ingredients

2 cups


elbow macaroni, boiled and drained
1/2 tsp.


kosher salt
5 Tbsp.


butter
2 cups


shredded Colby cheese



About 1 cup whole milk

Steps:

Preheat oven to 400°F. Butter an 8x8-inch glass baking dish.
Layer half the precooked noodles into the buttered dish. Sprinkle with half the salt. Cut half the butter into small chunks and scatter the chunks over the salted noodles. Spread half the shredded cheese on top. Repeat the whole process for a second layer of noodles, salt, butter, and cheese.
Pour milk over the layers of mac and cheese, only enough to fill the baking dish a third of the way full.
Bake the mac and cheese in the oven 30 minutes, uncovered. It should be bubbly and slightly browned when done. Cool slightly before serving.

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There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.
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Cuisine american

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