Pepper Jack Cheddar Mac

10 ingredients
5 steps

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

  1. 1
    Boil Elbow Macaroni and drain, then pour into buttered casserole dish.
  2. 2
    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.
  3. 3
    Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes.
  4. 4
    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.
  5. 5
    Teens LOVE this recipe!

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