Mac And Jack Cheese Recipes

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MAC AND JACK CHEESE

This is my take on a southwestern mac and cheese made with Monterrey jack! If you were pressed for time, you could just omit the crushed tortilla chips and mix the cheese in with the pasta and serve without baking! I think this dish would also be great with cooked chicken or ground beef! Enjoy!

Provided by KPD123

Categories     Pasta Shells

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Mac and Jack Cheese image

Steps:

  • In a large skillet, heat half-and-half over medium-high until it comes to a boil, about 3-4 minutes.
  • Add cream cheese, stirring constantly until smooth, about 3 minutes. Remove from heat.
  • Stir in green chilies, salt and pepper, and pasta. Toss to coat.
  • Spread half of pasta mixture into a greased 2-quart baking dish. Top with 1 cup cheese. Repeat once more with remaining pasta and cheese.
  • Sprinkle crushed chips over casserole. Bake at 350F degrees for 30 minutes or until bubbly and topping is golden!

7 ounces pasta shells, cooked and drained
2 cups half-and-half or 2 cups milk
4 ounces cream cheese, softened
1 (4 ounce) can green chilies, chopped and drained
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups monterey jack cheese, shredded and divided
2/3 cup nacho cheese flavored tortilla chips, crushed (optional)

MAC AND JACK AND CHEESE

Make and share this Mac and Jack and Cheese recipe from Food.com.

Provided by sofie-a-toast

Categories     Macaroni And Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



Mac and Jack and Cheese image

Steps:

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
  • Meanwhile, heat the milk in a small saucepan, but don't boil it (I sometimes just microwave). Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
  • Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.

1 lb elbow macaroni or 1 lb cavatappi pasta
1 quart milk
8 tablespoons unsalted butter (divided)
1/2 cup all-purpose flour
12 ounces monterey jack pepper cheese
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt (or to taste)
1/2 teaspoon fresh ground black pepper
1 tomatoes
3/4 cup fresh white breadcrumbs or 3/4 cup panko breadcrumbs
1/4 cup jarred pickled jalapeno pepper

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