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Spicy Jack Mac & Cheese with Broccoli

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

Spicy Jack Mac & Cheese with Broccoli
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    8
    servings
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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 (5 oz.)
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons bread crumbs

Instructions

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.