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Double Cheddar Macaroni and Cheese

Course Side Dish
Cuisine American
Keyword double-cheddar-macaroni-cheese
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 1 16-oz box jumbo elbow macaroni
  • 2 1/2 cups shredded sharp white cheddar cheese
  • 2 1/2 cups shredded medium yellow cheddar cheese
  • 1/2 cup plus 2 Tbsp butter divided
  • 1/2 cup all purpose flour
  • 1 tsp salt may adjust more or less to taste
  • 1 tsp Dijon mustard
  • 1 tsp freshly ground black pepper
  • 2 oz plain cream cheese softened room, temperature
  • 5 cups whole milk or half and half


  • Preheat the oven to 350°F. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
  • Cook the macaroni in salted water per the package directions until al dente. Drain well, pour into a mixing bowl and set aside.
  • Mix the shredded cheese together. Set aside.
  • In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
  • To the melted butter add the flour, salt, Dijon and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
  • Increase the temperature to medium high and gradually whisk in the milk. Whisk constantly to prevent clumping. Bring to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring occasionally to prevent sticking.
  • Turn off the heat. Add the cream cheese to the sauce. Stir until melted. 
  • Remove from the heat, add 3 cups shredded cheese mix. Stir until melted. Pour the sauce over the macaroni. Mix until evenly coated.
  • Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese. Dot the top with 2 Tbsp butter.
  • Place into the oven and bake for 30-40 minutes or until the top is golden and  the edges are bubbly.
  • Serve immediately. 


Regular elbow macaroni may be used, if desired.