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Pepper Jack Cheesy Mac *


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Pepper Jack Cheesy Mac * 0 Picture


  • 2 c (8 oz) dry elbow macaroni
  • 2 c (8 oz) shredded cheddar cheese
  • 2 c (8 oz) shredded pepper jack cheese, divided
  • 1 can (12 oz) Nestle Carnation Evaporated Milk
  • 1/2 tsp ground pepper
  • 1/2 to 1 cup broken tortilla chips
  • 1/4 to 1/2 tsp crushed red pepper (optional)


Preparation time 30mins
Cooking time 60mins
Adapted from


Step 1

1. Preheat oven to 350 degrees. Lightly grease a 2 1/2 qt casserole dish.

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

3. Add cheddar cheese, 1 1/2 cups of pepper jack cheese, evaporated milk and black pepper to macaroni. Stir until combined. Pour into prepared casserole dish.

4. Combine the remaining 1/2 c of pepper jack cheese, tortilla chips and red pepper flakes in a small bowl. Sprinkle over top. Cover tightly with foil.

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


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