Pepper Jack Cheddar Mac

3.50 (3)
⏱ 43 mins 🍽 4 serving(s) 🏷 Kid Friendly

This comforting macaroni and cheese bake combines elbow pasta with a rich sauce made from evaporated milk, butter, Monterey Jack pepper cheese, and cheddar. Seasoned with onion powder, salt, and pepper, it is baked until bubbly then finished under the grill with a topping of extra cheese and crumbled crisps or croutons for a golden, crunchy finish. It serves four people and takes about 43 minutes to prepare and cook.

Pepper Jack Cheddar Mac

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

Method

  1. Cook the elbow macaroni in boiling water, then drain it and transfer to a greased casserole dish.
  2. Warm the evaporated milk, butter, and the main portion of cheeses in a saucepan, stirring often, until they have fully melted and combined. Stir the salt, pepper, and onion powder into the sauce.
  3. Pour this cheese sauce over the cooked macaroni in the dish and stir thoroughly to combine. Cover the dish with foil and bake at 350 for 25 minutes.
  4. Remove the foil and scatter the reserved 1/4 cup of pepper jack cheese and your chosen crunchy topping over the surface. Place under a high grill until the cheese has melted and the top is nicely browned.

Nutrition (per serving)

Sodium832200 mg

Recipe details

CategoryKid Friendly
AuthorBettyCrockerMama