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Double Jack Mac

1 review
Total Time
Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Andrea Johnson, Freeport, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

This spicy mac and cheese recipe came about when I asked my two sisters what they would like to add to mac and cheese to make it 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

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  • Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
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    • Test Kitchen Approved

    Double Jack Mac

    1 review
    Prep Time 25 min
    Cook Time 25 min
    Yield 6 servings

    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 shredded Monterey Jack cheese
    • 1 cup shredded pepper jack cheese
    • 1 cup 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
    Text Ingredients

    Directions

    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 13x9-in. baking dish. Sprinkle with Mexican cheese blend.
    5. Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.

    Nutrition Facts

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

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