Contest-Winning Pepper Jack Mac
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 6 servings.
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
Ingredients
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2 cups uncooked elbow macaroni
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon ground mustard
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1/2 teaspoon pepper
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1/2 teaspoon Worcestershire sauce
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1-1/2 cups milk
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1/2 cup heavy whipping cream
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3 cups shredded pepper Jack cheese
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1 package (8 ounces) cream cheese, cubed
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1 cup shredded sharp cheddar cheese
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1/2 cup shredded Asiago cheese
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TOPPING:
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3/4 cup panko bread crumbs
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4 bacon strips, cooked and crumbled
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1/4 cup grated Parmesan cheese
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1 cup cheddar french-fried onions, crushed
Directions
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1.
Cook macaroni according to package directions; drain and set aside.
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2.
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.
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3.
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
1 cup: 859 calories, 64g fat (37g saturated fat), 191mg cholesterol, 1127mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 34g protein.
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