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Pepper Jack Mac

 Pepper Jack Mac
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
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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. Yield: 2

2 of 2

Pepper Jack Mac (continued)

Directions (continued)

  • servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.