Best Contest Winning Pepper Jack Mac Recipes

CONTEST-WINNING PEPPER JACK MAC

Contest-Winning Pepper Jack Mac image

When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest. -Rianna Styx, Libertyville, Illinois

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
TOPPING:
3/4 cup panko bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar french-fried onions, crushed

Steps:

Cook macaroni according to package directions; drain and set aside., In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 859 calories, Fat 64g fat (37g saturated fat), Cholesterol 191mg cholesterol, Sodium 1127mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

CONTEST-WINNING PEPPER JACK MAC RECIPE

Contest-Winning Pepper Jack Mac Recipe image

When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest.-Rianna Styx, Libertyville, Illinois

Provided by @MakeItYours

Number Of Ingredients 18

Ingredients

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups (12 ounces) shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
TOPPING:
3/4 cup panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar french-fried onions, crushed

Steps:

Cook macaroni according to package directions; drain and set aside.
In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.
Yield: 6 servings.
Originally published as Pepper Jack Mac in Country Woman
October/November 2010, p31
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