Pepper Jack Cheesy Mac

By ltrodrigu

Weight Watchers Points = 19 per serving

Ingredients

• 8 ounces dry elbow macaroni
• 1 8-ounce package shredded cheddar cheese
• 1 8-ounce package shredded Pepper Jack cheese, divided
• 1 12-ounce can evaporated milk
• 1/2 teaspoon freshly ground black pepper
• 1/2 - 1 cup broken tortilla chips
• 1/4 - 1/2 teaspoon crushed red pepper (optional)

Details

Servings 4
Adapted from verybestbaking.com

Preparation

Step 1

Preheat oven to 350° F. Lightly grease 2 1/2-quart casserole dish.

Cook macaroni in large saucepan according to package directions; drain. Return to saucepan.

Add cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.

Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.