INGREDIENTS
- 2 cups (8 oz.) dry elbow macaroni
- 2 cups (8-oz. pkg.) shredded cheddar cheese
- 2 cups (8 oz.) shredded Pepper Jack cheese,divided
- 1 can (12 fl. oz.) 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)
INSTRUCTIONS
PREHEAT oven to 350° F. Lightly grease 2 1/2-quart casserole dish.
COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
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 cupPepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
COOK macaroni in large saucepan according to package directions; drain. Return to saucepan.
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 cupPepper Jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil.
BAKE for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned.
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