Double Jack Mac Recipe

5 1 1
Double Jack Mac Recipe
Double Jack Mac Recipe photo by Taste of Home
Publisher Photo

Double Jack Mac Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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.
Originally published as Double Jack Mac in The Taste of Home Cookbook 2011, p48

Nutritional Facts

1-1/2 cups: 837 calories, 41g fat (24g saturated fat), 123mg cholesterol, 1283mg sodium, 79g carbohydrate (8g sugars, 6g fiber), 37g protein.

  • 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
  1. Cook shells according to package directions.
  2. 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.
  3. Add the cream cheese, Monterey Jack cheese, pepper Jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted.
  4. 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.
  5. Bake, uncovered, at 375° for 25-30 minutes or until bubbly and golden brown. Garnish with additional cilantro. Yield: 6 servings.
Originally published as Double Jack Mac in The Taste of Home Cookbook 2011, p48

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Hannah0418 User ID: 1795891 137156
Reviewed Dec. 30, 2013

"the best Mac n cheese I've ever tasted"

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