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Spicy Jack Mac & Cheese With Broccoli

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Winter weather is a great excuse for baking and cooking so why not try this twist on the all-American mac 'n' cheese? This recipe for Spicy Jack Mac & Cheese includes three different types of cheese!

Calories: 420     Total Fat: 23g
Cholesterol: 80mg     Protein: 24g
Carbohydrates: 31g     Sodium: 490mg

Serves 8

Notes, Tips & Suggestions
Note: For a less spicy version, substitute 2 cups (8 ounces) Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for the Pepper Jack cheese.

  • 2 cups (8 ounces) dry elbow macaroni
  • 2 cups chopped frozen or fresh broccoli
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 2 cups (8 ounces) Pepper Jack cheese
  • 1 can (12 ounces) Nestlé Carnation Evaporated Milk
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons bread crumbs

    1. PREHEAT oven to 350°F. Lightly butter 2 1/2-quart casserole dish. COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time.
    2. COMBINE drained cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combine remaining Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with aluminum foil.
    3. BAKE covered 20 minutes. Remove foil; bake additional 10 minutes until lightly browned.

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