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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