Description
A recipe for Spicy Jack Mac & Cheese With Broccoli

Ingredients

• 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

Preparation
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.

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.

BAKE covered 20 minutes. Remove foil; bake additional 10 minutes until lightly browned.

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.

Nutrition
Nutrition information per serving: 420 calories (210 calories from fat); 23g total fat; 13g saturated fat; 80mg cholesterol; 490mg sodium; 31g carbohydrates; 2g dietary fiber; 6g sugars; 24g protein; 20% Daily Value vitamin A; 35% Daily Value vitamin C; 60% Daily Value calcium; 8% Daily Value iron.

Serves
Serves 8

Variations
no information available