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Double Jack Mac Recipe

This was a recipe that came about when I asked my two sisters what they would like to see added to traditional Mac and Cheese to make it a little 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

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Double Jack Mac Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

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 (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) 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

Directions

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 13-in. x 9-in. baking dish. Sprinkle with Mexican cheese blend.
Bake, uncovered, at 375° for 25-30 minutes or until bubbly and golden brown. Garnish with additional cilantro. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 837 calories, 41 g fat (24 g saturated fat), 123 mg cholesterol, 1,283 mg sodium, 79 g carbohydrate, 6 g fiber, 37 g protein.

Originally published as Double Jack Mac in The Taste of Home Cookbook , p48

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio