Thursday, June 24, 2010

Pepper Jack Cheesy Mac

I haven't tried this one yet, but who doesn't love a new recipe for some macaroni! One of my favorites. I hope to try this really soon.

2 cups (8 oz) dry elbow macaroni
2 cups (8 oz) shredded cheddar cheese
2 cups (8 oz) shredded Pepper Jack cheese, divided
1 can (12 fl oz) Carnation Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips
1/4 to 1/2 teaspoon crushed red pepper (optional)

PREHEAT oven to 350 degrees. Lightly grease 2 1/2-quart casserole dish

COOK macaroni in large saucepan according ot package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

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