Pepper Jack Mac Food

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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.

PEPPER JACK MAC



Pepper Jack Mac image

This spicy dish is a fast favorite of mine. If I have extra time, I top it with Parmesan bread crumbs and bake, uncovered, in a casserole dish at 375° for about 30 minutes or until golden brown. -Sarah Gilbert, Beaverton, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 cup uncooked elbow macaroni
2 bacon strips, chopped
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons chicken broth
1/4 cup plus 2 tablespoons 2% milk
3/4 cup shredded pepper Jack cheese
1/4 teaspoon Italian seasoning
Dash salt and pepper

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3/4 teaspoon drippings., In the same skillet, saute onion and mushrooms in drippings and butter until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese, Italian seasoning, salt and pepper. Cook and stir over medium heat until cheese is melted., Drain macaroni; stir macaroni and bacon into sauce mixture.

Nutrition Facts : Calories 423 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 707mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

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.

Nutrition Facts : Calories 763.8, Fat 43.8, SaturatedFat 26.8, Cholesterol 134.3, Sodium 760.8, Carbohydrate 51.2, Fiber 1.9, Sugar 2, Protein 40.8

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.

PEPPER JACK MAC SALAD



Pepper Jack Mac Salad image

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

Provided by Kana K.

Categories     Summer

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb elbow macaroni or 1 lb cavatappi pasta
1 cup frozen corn, defrosted
1 red bell pepper, chopped
1 small red onion, chopped
4 celery ribs, chopped
8 ounces monterey jack pepper cheese, diced
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra virgin olive oil, eyeball it
1 cup tomatillo salsa (mild, green) or 1 cup chipotle salsa (hot, smoky red)
2 tablespoons cilantro leaves, chopped or 2 tablespoons flat leaf parsley
salt and black pepper

Steps:

  • Bring water to a boil, salt it and add pasta.
  • While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
  • Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
  • Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.

Nutrition Facts : Calories 829.9, Fat 33.5, SaturatedFat 13.1, Cholesterol 50.5, Sodium 704.5, Carbohydrate 101.6, Fiber 6.7, Sugar 6.2, Protein 31.3

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