“I've come up with this recipe to try on my own. I've always used boxed macaroni and cheese, aside from melting cheese into hot pasta which doesn't have the same flavor. This expands upon a basic cheese sauce recipe, and if it comes out well, I will post this recipe on the site.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. In a skillet, brown the chopped meat.
  3. While browning the meat, prepare pasta according to box directions. Once pasta is done, transfer to a baking dish or casserole.
  4. In a saucepan, melt 4 tablespoons of butter. Add 4 tablespoons of flour, and stir well to combine. Cook roux for about 1 to two minutes. Whisk in 3 cups of whole milk or half and half, and continue stirring until the mixture thickens.
  5. Fold in 2 cups shredded cheddar, 2 cups shredded monterey, and 1 cup shredded pepper jack cheeses until melted. Reserve the rest of the cheese for topping. Once the cheese has all melted, remove from heat.
  6. Add sour cream and mustard to cheese sauce, stir well to combine.
  7. Pour cheese mixture over pasta, and add chopped meat. Combine well.
  8. Top with remaining cheese and sprinkle a thin layer of breadcrumbs on top.
  9. Put in the oven for 20 minutes or until cheese is bubbling and bread crumbs are browned.

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