Pepper Jack Cheddar Mac Recipes

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CONTEST-WINNING PEPPER JACK MAC



Contest-Winning Pepper Jack Mac image

When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest. -Rianna Styx, Libertyville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
TOPPING:
3/4 cup panko bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar french-fried onions, crushed

Steps:

  • Cook macaroni according to package directions; drain and set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 859 calories, Fat 64g fat (37g saturated fat), Cholesterol 191mg cholesterol, Sodium 1127mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

PEPPER JACK CHEDDAR MAC



Pepper Jack Cheddar Mac image

Make and share this Pepper Jack Cheddar Mac recipe from Food.com.

Provided by BettyCrockerMama

Categories     Kid Friendly

Time 43m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 800.2, Fat 39.4, SaturatedFat 24.1, Cholesterol 116.3, Sodium 832.2, Carbohydrate 77.5, Fiber 3, Sugar 2.1, Protein 33.5

PEPPER JACK MAC



Pepper Jack Mac image

A spicy twist on mac & cheese - delicious! I found this in the Sunday paper, in a Carnation ad. We really enjoy this variation when we want an extra zip with our mac & cheese.

Provided by Starrynews

Categories     High Protein

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups dry elbow macaroni
2 cups cheddar cheese, shredded
2 cups monterey jack pepper cheese, shredded
1 (12 ounce) can evaporated milk
1/2 teaspoon ground black pepper
1/2-1 cup tortilla chips, crushed
1/4-1/2 teaspoon cayenne pepper (optional)

Steps:

  • Preheat oven to 350.
  • Grease a 2 1/2 quart casserole dish.
  • Prepare macaroni according to package directions.
  • After draining macaroni, stir in the cheddar cheese, 1 1/2 c Pepper Jack cheese, evaporated milk, and black pepper with the macaroni.
  • Pour macaroni and cheese into prepared dish and sprinkle with 1/2 c Pepper Jack cheese, tortilla chip pieces, and the cayenne pepper.
  • Cover dish with foil and bake for 20 minutes.
  • Uncover and bake for an additional 10 minutes, or until lightly browned.

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