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Contest-Winning Pepper Jack Mac

 Contest-Winning Pepper Jack Mac
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
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 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 (12 ounces) shredded pepper Jack cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup shredded Asiago cheese
  • TOPPING:
  • 3/4 cup panko (Japanese) bread crumbs
  • 4 bacon strips, cooked and crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 cup cheddar French-fried onions, crushed

Directions

  • Cook macaroni according to package directions; drain and set aside.
  • In a large saucepan, melt butter. Stir in the flour, salt, mustard,
  • pepper and Worcestershire sauce until smooth; gradually add milk and

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Contest-Winning Pepper Jack Mac (continued)

Directions (continued)

  • cream. Bring to a boil; 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. Yield: 6 servings.
Nutritional Facts: 1 cup equals 859 calories, 64 g fat (37 g saturated fat), 191 mg cholesterol, 1,127 mg sodium, 39 g carbohydrate, 1 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.