Pepper Jack cheese adds a little kick to this creamy dish.
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2 cups (8 ounces) dry elbo macaroni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Pepper Jack cheese, divided
1 can (12 ounces) evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 cup broken tortilla chips, your choice of color
1/4 to 1/2 teaspoon crushed red pepper flakes, optional
Heat oven to 350 degrees. Lightly grease a 2 1/2-quart casserole dish.
Cook macaroni in large pan according to package directions; drain and return to pan.
Stir in cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and pepper. Pour mixture into prepared casserole dish.
Combine remaining Pepper Jack cheese with tortilla chops and red pepper flakes in small bowl, and mix well. Sprinkle over casserole.
Cover with foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes, or until top is lightly browned. Yields 6 servings.
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