Fill a large pot most of the way with water, add salt and bring to a boil. Once boiling, add your pasta and cook until it is al dente. Once pasta is fully cooked, drain the water, and drizzle with olive oil. Stir to combine, so that the noodles won’t stick. Set the noodles aside.
Grate your Colby Jack cheese, set aside. Cut the rest of your cheese into small cubes. Grate ¼ of Queso Fresco, Havarti, and cheddar cheese. Set all your cheese aside.
In a large saucepan, melt your butter over medium heat. When butter is melted, sprinkle flour in, and whisk to combine. Cook mixture for 1 minute, stirring frequently. Slowly pour in your evaporated milk, milk, and half and half. Whisk to combine, and until the mixture becomes smooth. Your mixture should begin to thicken up as it cooks.
Begin to add your small chunks of cheese, in small portions. Stir until they are dissolved, then add more. Repeat until all except for the shredded Colby Jack, and shredded ¼ of the queso, Havarti, and cheddar should remain.
Add your cheese sauce into your cooked and drained pasta. Stir to combine. Then pour half of the mac and cheese into a greased 9x13 casserole dish. Sprinkle your shredded queso, Havarti, and cheddar cheese. Also, sprinkle half of your Colby Jack cheese. Add remaining noodles and top with remaining shredded Colby Jack cheese.
Bake at 325°F for 15 to 25 minutes until the top of your mac and cheese has begun to turn a golden brown color, and the edges are beginning to bubble. Serve and enjoy while hot!
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