- 4
4.3/5
(3 Votes)
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)
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.