Spicy Jack Mac & Cheese with Broccoli

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Spicy Jack Mac & Cheese with Broccoli

Prep:: 10 mins
Cooking:: 35 mins
Cooling:: 0 min
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.

Nutritional Information

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

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

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% 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%