Name: Spicy Jack Mac & Cheese with Broccoli
Prep time: 10 s
Cook time: 35 s
Total time: 45 s
Yield: 8
Ingredients: 2 cups (8 ounces) dry elbow macaroni; 2 cups chopped frozen or fresh broccoli; 2 cups (8 ounces) shredded sharp cheddar cheese; 2 cups (8 ounces) shredded Pepper Jack cheese *; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 1/2 cup (1.5 ounces) refrigerated freshly shredded Parmesan cheesedivided; 1/2 teaspoon ground black pepper; 2 tablespoons bread crumbs

INGREDIENTS

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2 cups (8 ounces) dry elbow macaroni
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2 cups chopped frozen or fresh broccoli
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2 cups (8 ounces) shredded sharp cheddar cheese
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2 cups (8 ounces) shredded Pepper Jack cheese *
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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1/2 cup (1.5 ounces) refrigerated freshly shredded Parmesan cheese, divided
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1/2 teaspoon ground black pepper
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2 tablespoons bread crumbs

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, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.

Step 3

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.

Step 4

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

Note

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