 |
Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
|
This is a great macaroni and cheese dish that the teens LOVE. Ingredients:
1 (12 -16 ounce) package elbow macaroni |
1 (12 ounce) can evaporated milk |
1 cup shredded monterey jack pepper cheese (tillamook) |
1/4 cup shredded monterey jack pepper cheese, set aside for topping (tillamook) |
1 cup shredded medium cheddar (tillamook) |
1/4 cup butter |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 teaspoon onion powder |
crumbled potato chips or crushed crouton, for topping |
Directions:
1. Boil Elbow Macaroni and drain, then pour into buttered casserole dish.
2. In a saucepot, heat evaporated milk, butter and cheeses on medium heat until all is melted together, stirring frequently. Mix in salt, pepper, and onion powder.
3. Pour into macaroni in the casserole dish and mix well. Foil and bake at 350 for 25 minutes.
4. Uncover casserole dish and sprinkle the reserved 1/4 cup of pepper jack and topping of choice on top of the mac and cheese. Broil on high until topping is browned and cheese is melted.
5. Teens LOVE this recipe!
|
|