Spicy Jack Mac & Cheese with Broccoli

Spicy Jack Mac & Cheese with Broccoli

Prep:
10 mins
Cooking:
35 mins
Level:
Easy
Yields:
8

This twist on the all popular macaroni and cheese includes three different types of cheeses, including Pepper Jack to spice things up.

Ingredients

  • 2 cups (8 oz.) dry elbow macaroni
  • 2 cups chopped frozen or fresh broccoli
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • 2 cups (8 oz.) shredded Pepper Jack cheese *
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1/2 cup (1.5 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons bread crumbs

Directions

PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.

COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

COMBINE cooked pasta, broccoli, cheddar cheese, Pepper Jack cheese, evaporated milk, 1/4 cup Parmesan cheese and black pepper in large bowl. Pour into prepared casserole dish. Combine remaining 1/4 cup Parmesan cheese and bread crumbs; sprinkle over macaroni mixture. Cover tightly with foil.

BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.

* NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.

Baker's Comments

Nutritional Information

  • Serving Size
    1/8 of recipe
  • Calories 420
  • Calories from Fat 210

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 23g 35%
  • Saturated Fat 13g 66%
  • Cholesterol 80mg 26%
  • Sodium 490mg 21%
  • Carbohydrates 31g 10%
  • Dietary Fiber 2g 9%
  • Sugars 6g
  • Protein 24g
  • Vitamin A 20%
  • Vitamin C 35%
  • Calcium 60%
  • Iron 8%

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