Name: Pepper Jack Cheesy Mac
Prep time: 10 s
Cook time: 35 s
Total time: 45 s
Yield: 6
Ingredients: 2 cups (8 ounces) dry elbow macaroni; 2 cups (8-ounce package) shredded cheddar cheese; 2 cups (8 ounces) shredded Pepper Jack cheesedivided; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1/2 teaspoon ground black pepper; 1/2 to 1 cup broken tortilla chips (your choice of color); 1/4 to 1/2 teaspoon crushed red pepper (optional)

INGREDIENTS

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2 cups (8 ounces) dry elbow macaroni
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2 cups (8-ounce package) shredded cheddar cheese
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2 cups (8 ounces) shredded Pepper Jack cheese, divided
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1/2 teaspoon ground black pepper
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1/2 to 1 cup broken tortilla chips (your choice of color)
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1/4 to 1/2 teaspoon crushed red pepper (optional)

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

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

Step 2

Cook macaroni in large saucepan according to package directions; drain. Return to saucepan.

Step 3

Add cheddar cheese, 1 1/2 cups Pepper Jack cheese, evaporated milk and black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining 1/2 cup Pepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.