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Spicy Jack Mac & Cheese with Broccoli

CARNATION®
Spicy Jack Mac & Cheese with Broccoli
Level
Easy
Prep 
10 min
Cook 
35 min
Servings
8 servings
  • This twist on the all popular macaroni and cheese includes three different types of cheeses, including Pepper Jack to spice things up.
KEY INGREDIENTS
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 cheese, divided
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons bread crumbs
MAKE IT
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.
RECIPE NOTES
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.
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