Monday, January 16, 2012

Pepper Jack Cheesy Mac

Ok everyone. . you will have to bear with me as I get into the swing of things. Eventually I should be able to remember to take pictures of the recipe that I choose in steps but I forgot to do it this time. and it's been over 2 weeks. . sorry.

This recipe was the first time that I've tried this. I got it in an email earlier on today and I thought that it sounded good so I made it for dinner tonight. The recipe:

Pepper Jack Cheesy Mac

2 cups (8 oz.) dry elbow macaroni
2 cups (8-oz. pkg.) shredded cheddar cheese
2 cups (8 oz.) shredded Pepper Jack cheese, divided
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips (your choice of color)
1/4 to 1/2 teaspoon crushed red pepper (optional)


PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.

COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.

ADD cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.

*copied from website (link is also provided when you click on the Pepper Jack Cheesy Mac above the ingredients)

My picture of how mine turned out

Now everyone in my family ate it and enjoyed it. I did make a couple of changes by using reduced fat cheddar cheese and using the cheaper priced (Jewel Osco) evaporated milk. I stuck with the lower amounts on the few that they gave choices. I also kept it in longer without the foil because it didn't seem to be browning. . . I would suggest not doing that because it did make it a little dry (but not too much).

Overall, this is a very good recipe and I will be making this again in the future.

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