Double Jack Mac Recipes

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ELSIE'S BAKED MAC AND CHEESE



Elsie's Baked Mac and Cheese image

Triple Cheddar and Colby Jack bring lots of cheese flavor to this creamy mac & cheese with just a hint of heat.

Provided by Borden® Cheese

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 50m

Yield 4

Number Of Ingredients 10

1 ½ cups Borden® Triple Cheddar Natural Shreds
1 cup Borden® Colby Jack Natural Shreds
2 cups uncooked elbow macaroni
2 tablespoons Borden® Butter
2 tablespoons all-purpose flour
¼ cup Borden® Vitamin D Milk
1 cup Borden® Half & Half
¼ teaspoon cayenne pepper, or to taste
½ teaspoon ground black pepper
Salt to taste

Steps:

  • Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside.
  • Cook macaroni in boiling salted water according to package directions; drain well and set aside.
  • Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
  • Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 622.8 calories, Carbohydrate 49.2 g, Cholesterol 113.9 mg, Fat 36.3 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 13.3 g, Sodium 568 mg, Sugar 2.2 g

CROCK POT MACARONI AND CHEESE (+VIDEO)



Crock Pot Macaroni and Cheese (+Video) image

Slow Cooker Macaroni and Cheese (or Crock Pot Mac and Cheese) is a creamy, cheesy and easy macaroni and cheese recipe.

Provided by Brandie @ The Country Cook

Categories     Side Dish

Time 2h20m

Number Of Ingredients 8

16 ounce box elbow macaroni
4 Tablespoons salted butter, (cubed)
12 ounce can evaporated milk
1 1/2 cups half & half
3 cups shredded cheddar cheese, (divided use)
3/4 pound block white American cheese, (cubed)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the pasta according to the package directions until al dente (should still have a little 'bite' to it.)
  • Spray a 4-quart slow cooker with nonstick cooking spray. Place the cooked macaroni into the slow cooker.
  • Add the butter and stir until coated.
  • Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
  • Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
  • During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
  • Once done, turn the slow cooker to the warm setting until ready to serve.

Nutrition Facts : Calories 565 kcal, Carbohydrate 40 g, Protein 23 g, Fat 34 g, SaturatedFat 20 g, Cholesterol 105 mg, Sodium 989 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

DOUBLE JACK MAC



Double Jack Mac image

This spicy mac and cheese recipe came about when I asked my two sisters what they would like to add to mac and cheese to make it special. One said pepper jack cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The pepper jack cheese adds zip and fun. -Andrea Johnson, Freeport, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 18

1 pound small pasta shells
1/4 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
1/4 cup all-purpose flour
2-1/2 cups 2% milk
4 ounces cream cheese, cubed
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro
1/2 cup shredded Mexican cheese blend
Additional minced fresh cilantro

Steps:

  • Cook shells according to package directions., Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted., Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. , Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.

Nutrition Facts : Calories 837 calories, Fat 41g fat (24g saturated fat), Cholesterol 123mg cholesterol, Sodium 1283mg sodium, Carbohydrate 79g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

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  • Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl).
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