Pepper Jack Cheddar Mac
- Ready In:
- 43mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (12 -16 ounce) package elbow macaroni
- 1 (12 ounce) can evaporated milk
- 1 cup shredded monterey jack pepper cheese (Tillamook)
- 1⁄4 cup shredded monterey jack pepper cheese, set aside for topping (Tillamook)
- 1 cup shredded medium cheddar (Tillamook)
- 1⁄4 cup butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon onion powder
- crumbled potato chips or crushed crouton, for topping
directions
- Boil Elbow Macaroni and drain, then pour into buttered casserole dish.
- In a saucepot, heat evaporated milk, butter and cheeses on medium heat until all is melted together, stirring frequently. Mix in salt, pepper, and onion powder.
- Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes.
- Uncover casserole dish and sprinkle the reserved 1/4 cup of pepper jack and topping of choice on top of the mac and cheese. Broil on high until topping is browned and cheese is melted.
- Teens LOVE this recipe!
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Reviews
RECIPE SUBMITTED BY
I taught my son, Matthew (18) how to cook when he was 6 years old....now he thinks he's better at it than I am! They just know everything, don't they!