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Wednesday, July 7, 2010

Blue Ribbon Mac and Cheese

Forget the boxed mix, making your own mac and cheese from scratch is easier then you think, and so much tastier. The smooth and creamy results are worth it.

Blue Ribbon Mac and Cheese


8 oz. macaroni
4 tablespoons butter
3 tablespoons all-purpose flour
1 (12-ounce) can evaporated milk
2 cups shredded Colby/Jack cheese
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
Fresh ground pepper to taste


Prepare macaroni according to package directions. Keep warm and set aside.
Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly for 2 minutes. Gradually whisk in milk and cook, whisking constantly, 5 minutes or until thickened.
Remove from heat and stir in salt, pepper, 2 cups shredded colby/jack cheese, and cooked pasta.
Spoon pasta mixture into a lightly greased 2-qt. baking dish and top with shredded cheddar cheese.
Bake at 400 degrees for 20 minutes or until bubbly. Let stand 10 minutes before serving.


  1. I make a three cheese mac and cheese that my family loves, but it doesn't have either of these cheeses in it. I'm gonna give it a try. I think just about any cheese combination has to be good! I've also never used evaporated milk in mine. Thanks!

  2. YUM!! Nothing like homemade mac and cheese! I've used Paula Deen's recipe for years. This one looks delish too!P.S. I had to laugh at the comment you left on my blog about the "string that surfaced". LOL That is freaking and amazing!

  3. With all that real cheese, it's gotta be good.

  4. Made this was great!