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This spicy dish is a fast favorite with Sarah Gilbert. If she has extra time, she tops it with Parmesan bread crumbs and bakes, uncovered, in a casserole dish at 375° for about 30 minutes or until golden brown. —Sarah Gilbert, Beaverton, Oregon
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Nutritional Facts 1-1/4 cups equals 423 calories, 23 g fat (12 g saturated fat), 65 mg cholesterol, 707 mg sodium, 36 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Pepper Jack Mac in Simple & Delicious December/January 2011, p24
Shred and Freeze CheeseIt’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
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
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Reviewed on Dec. 06, 2012 by Potroast911
This was amazing mac and cheese, not really spicy at all - just flavorful. I won't be making it again though, it just isn't worth the effort with a husband who, "prefers K.D.".
Reviewed on Jun. 20, 2012 by Mrs_T
I left out the mushrooms because I didn't have any, and used real bacon bits rather than taking time to fry bacon. I had some bacon fat in the freezer so used a bit of that to saute the onions in. I also tripled the recipe because even though it was just my husband and me, I wanted some left over. Oh -- I used gluten free elbows, the brown rice variety, for the pasta. We loved this dish and my husband would like me to make this recipe again soon. A keeper, and I loved how quick and easy it was!
Reviewed on Jan. 30, 2012 by Tomcatlover
This was great! I'll double it next time, because there just isn't enough for everyone to enjoy- I added more bacon too- because I like it!
Reviewed on May. 01, 2011 by gretcheepoo
This dish surprised me. Honestly, I had never used pepper jack cheese so the spice was a little shock, but delicious. I used wheat macaroni, fat-free and reduced sodium chicken broth, low sodium bacon and skim milk to help with some of the nutritional numbers, but it clearly didn't affect the taste. Delicious!
Reviewed on Apr. 01, 2011 by micheleclow
I was really looking forward to making this, but it just didn't turn out like I expected. Maybe it was because I had to increase the recipe for a family of 6, but it just wasn't that great.
Reviewed on Mar. 04, 2011 by ambergwilson
This was really good. I substituted cheddar cheese for our young kids (pepper jack would be too spicy for them) and increased the bacon (just our preference). Otherwise made as directed. Delicious and something out of the ordinary which is always a plus!
Reviewed on Feb. 01, 2011 by akoerber
I used penne noodles and added some sliced steak!! It was amazing! One dish meal! Just add a side salad and your all set! Husband is picky and he even said he liked it!!
Reviewed on Jan. 27, 2011 by skymom747
The different flavors are fantastic together! I doubled the recipe, and the leftovers were just as good. We can't get enough of this :)
Reviewed on Jan. 24, 2011 by julie531
This dish was divine! I added just little bit of sharp cheddar, but it didn't take away any of the spiciness. Very very delicious!
Reviewed on Jan. 04, 2011 by Ridgefamily
Oh My, This was so Delicious! I doubled this recipe for my Family of Four and used Shredded Colby & Monterey Jack Cheese since I have little ones. It was Very afforable for a weeknight dinner but Wonderful enough for Company!
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