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Two-Cheese Mac 'n Cheese

 Two-Cheese Mac 'n Cheese
A lot of stories claim that mac and cheese was created by Thomas Jefferson, Marco Polo or the cooks of China. My favorite theory? An Italian housewife invented it to introduce non-Italian Americans to macaroni. —Stephanie Sorbie, Glendale, Arizona
15 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

  • 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

Directions

  • 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 for 1 minute. Stir in 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 heat. Stir in 4 cups cheddar cheese and Asiago cheese
  • until melted. Mixture will thicken.
  • Preheat oven to 350°. Drain pasta; stir in cheese sauce. Transfer
  • to a greased 13x9-in. baking dish. Sprinkle with remaining cheddar
  • cheese.
  • Bake, uncovered, 35-40 minutes or until golden brown. Let stand 5

2 of 2

Two-Cheese Mac 'n Cheese (continued)

Directions (continued)

  • minutes before serving. Yield: 15 servings.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.