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Creamy Pepper Jack Cheesy Mac

Bettyskitchen's picture
Ingredients
  Dry elbow macaroni 2 Cup (32 tbs)
  Shredded cheddar cheese 2 Cup (32 tbs)
  Shredded pepper jack cheese 2 Cup (32 tbs), divided
  Canned evaporated milk 12 Ounce
  Ground black pepper 1⁄2 Teaspoon
  Broken tortilla chips 1 Cup (16 tbs)
  Crushed red pepper flakes 1⁄2 Teaspoon
Directions

Preheat oven to 350 degrees. Lightly grease 2 ½-quart casserole dish. Cook 2 cups macaroni in a large saucepan according to package directions; drain. Return to saucepan. Add 2 cups Cheddar cheese, 1 ½ cups Pepper Jack cheese, a 12-oz. can of evaporated milk, and ½ teaspoon black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining ½ cup Pepper Jack cheese, ½ to 1 cup tortilla chips, and ¼ to ½ cup red pepper flakes in small bowl (or zip lock bag to crush). Sprinkle over top. Cover tightly with aluminum foil. Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned. My family loved this spicy macaroni and cheese! I hope you like it! --Betty

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Taste: 
Savory
Method: 
Baked
Ingredient: 
Macaroni
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
5
Give your regular mac and cheese a hearty kick with Betty's classic pepper jack cheesy mac. The zesty blend of two cheese and macaroni not only gives an interesting variation to the classic comfort dish, but also can be cooked in a snap, For further inspiration, stream the video.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 819 Calories from Fat 328

% Daily Value*

Total Fat 37 g56.3%

Saturated Fat 20.6 g102.9%

Trans Fat 0 g

Cholesterol 105.5 mg35.2%

Sodium 1192.5 mg49.7%

Total Carbohydrates 84 g27.9%

Dietary Fiber 4 g16%

Sugars 10.5 g

Protein 34 g68.8%

Vitamin A 24% Vitamin C 2.9%

Calcium 88.7% Iron 11.6%

*Based on a 2000 Calorie diet

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Creamy Pepper Jack Cheesy Mac Recipe Video