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Pepper jack mac and cheese


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  • Dash salt and pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup plus 2 tablespoons 2% milk
  • 1/4 cup plus 2 tablespoons chicken broth
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons butter
  • 1/4 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 2 bacon strips, chopped
  • 1 cup uncooked elbow macaroni
  • 3/4 cup shredded pepper Jack cheese


Servings 2


Step 1

Cook macaroni according to package directions. Meanwhile, in a small
skillet, cook bacon over medium heat until crisp. Remove to paper
towels with a slotted spoon; drain, reserving 3/4 teaspoon
In the same skillet, saute onion and mushrooms in drippings and
butter until tender. Stir in flour until blended; gradually stir in
broth and milk. Bring to a boil; cook and stir for 1-2 minutes or
until thickened. Stir in the cheese, Italian seasoning, salt and
pepper. Cook and stir over medium heat until cheese is melted.
Drain macaroni; stir macaroni and bacon into sauce mixture. Yield: 2

Nutrition Facts: 1-1/4 cups equals 423 calories, 23 g fat (12 g saturated fat), 65 mg cholesterol, 707 mg sodium, 36 g carbohydrate, 2 g fiber, 20 g protein.


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