Pepper Jack Mac

A spicy twist on mac & cheese - delicious! I found this in the Sunday paper, in a Carnation ad. We really enjoy this variation when we want an extra zip with our mac & cheese.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  cups  dry elbow macaroni
• 2  cups cheddar cheese, shredded
• 2  cups monterey jack pepper cheese, shredded
• 1 (12 ounce) can evaporated milk
• 1⁄2 teaspoon ground black pepper
• 1⁄2-1  cup tortilla chips, crushed
• 1⁄4-1⁄2 teaspoon cayenne pepper (optional)

Directions

1. Preheat oven to 350.
2. Grease a 2 1/2 quart casserole dish.
3. Prepare macaroni according to package directions.
4. After draining macaroni, stir in the cheddar cheese, 1 1/2 c Pepper Jack cheese, evaporated milk, and black pepper with the macaroni.
5. Pour macaroni and cheese into prepared dish and sprinkle with 1/2 c Pepper Jack cheese, tortilla chip pieces, and the cayenne pepper.
6. Cover dish with foil and bake for 20 minutes.
7. Uncover and bake for an additional 10 minutes, or until lightly browned.