SPICY PEPPER JACK MAC AND CHEESE
Spicy Pepper Jack Mac and Cheese. A fun twist on the original made in less than 15 minutes!
Provided by Kelley Simmons
Categories Side Dish
Time 15m
Number Of Ingredients 14
Steps:
- Boil pasta until al-dente.
- Meanwhile add butter to a small saucepan. Heat until melted.
- Stir in flour and whisk constantly for 1-2 minutes.
- Add milk and simmer whisking constantly for another 3-4 minutes until thick.
- Take off of the heat and whisk in cheese until fully melted.
- Stir in tomatoes, jalapeno, Tabasco, cayenne pepper, ground mustard, Worcestershire sauce and garlic powder. Season with salt and pepper to taste.
- Pour cheese sauce over the cooked noodles and toss to combine.
- Serve with a sprinkle of parsley for garnish and serve immediately!
Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Protein 10 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 279 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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Steps:
- Preheat oven to 350° F. Lightly grease 2 1/2-quart casserole dish.
- Cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
- 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.
- Bake for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
ELSIE'S BAKED MAC AND CHEESE
Triple Cheddar and Colby Jack bring lots of cheese flavor to this creamy mac & cheese with just a hint of heat.
Provided by Borden® Cheese
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray the inside of a 1 1/2-quart casserole dish with non-stick cooking spray. Combine Cheddar and Colby Jack cheeses in a medium bowl and set aside.
- Cook macaroni in boiling salted water according to package directions; drain well and set aside.
- Meanwhile, melt butter in a medium saucepan over low heat. Blend in flour, stirring constantly, until smooth and bubbly. Gradually whisk in milk and half & half. Stir constantly, until mixture boils and thickens (about 2 to 3 minutes). Remove from heat and add cayenne and black peppers, and 2 cups of the reserved cheese mixture; stir until cheese is melted and sauce is smooth.
- Stir cooked macaroni into the sauce and season to taste. Place in the prepared casserole dish. Top with remaining 1/2 cup of cheese and dot with additional butter, if desired. Bake 25 to 30 minutes or until heated through and lightly browned.
Nutrition Facts : Calories 622.8 calories, Carbohydrate 49.2 g, Cholesterol 113.9 mg, Fat 36.3 g, Fiber 1.9 g, Protein 26.1 g, SaturatedFat 13.3 g, Sodium 568 mg, Sugar 2.2 g
PEPPER JACK MAC
This spicy dish is a fast favorite of mine. If I have extra time, I top it with Parmesan bread crumbs and bake, uncovered, in a casserole dish at 375° for about 30 minutes or until golden brown. -Sarah Gilbert, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3/4 teaspoon drippings., In the same skillet, saute onion and mushrooms in drippings and butter until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese, Italian seasoning, salt and pepper. Cook and stir over medium heat until cheese is melted., Drain macaroni; stir macaroni and bacon into sauce mixture.
Nutrition Facts : Calories 423 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 707mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
SPICY MACARONI AND CHEESE
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Stir in the tomatoes. Simmer the mixture for 2 minutes. Add salt and pepper, to taste.
- In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.
SPICY PARMESAN, CHEDDAR & JACK MAC & CHEESE
This crowd-pleasing Spicy Parmesan, Cheddar & Jack Mac & Cheese gets kicked up with a splash of hot sauce.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cook macaroni as directed on package, omitting salt.
- Meanwhile, melt butter in small saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually stir in milk; cook and stir on medium heat until mixture comes to boil and thickens. Simmer on low heat 3 min. Remove from heat.
- Reserve 1 Tbsp. of each cheese. Add remaining cheeses to sauce; stir until shredded cheeses are completely melted and mixture is well blended. Stir in hot sauce and pepper.
- Drain macaroni; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Add cheese sauce; mix well. Toss bread crumbs with reserved cheeses; sprinkle over macaroni mixture.
- Bake 35 to 40 min. or until macaroni mixture is heated through and crumb topping is lightly browned.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 390 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 15 g
MACARONI AND CHEDDAR/PARMESAN CHEESE
From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good attributed to Sherry L. Lapp of Lancaster, PA.
Provided by ElizabethKnicely
Categories Macaroni And Cheese
Time 3h15m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray inside of cooker with nonfat cooking spray. Then, in cooker, combine lightly cooked macaroni, evaporated milk, milk, eggs, 3 cups cheddar cheese, salt, and pepper.
- Top with remaining cheddar and Parmesan cheeses.
- Cover. Cook on low 3 hours.
Nutrition Facts : Calories 404.4, Fat 20.5, SaturatedFat 12.5, Cholesterol 108.3, Sodium 509.4, Carbohydrate 30.2, Fiber 1, Sugar 8, Protein 24.1
SPICY JACK MAC & CHEESE WITH BROCCOLI
This twist on the all popular macaroni and cheese includes three different types of cheeses, including Pepper Jack to spice things up.
Provided by Pinay0618
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 350°F Lightly butter 2 1/2-quart casserole dish.
- COOK macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking time; drain.
- 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.
- BAKE for 20 minutes. Uncover; bake for an additional 10 minutes until lightly browned.
- * NOTE: For a less spicy version, substitute 2 cups (8 oz.) shredded Monterey Jack cheese and a few dashes of hot pepper sauce (optional) for Pepper Jack cheese.
Nutrition Facts : Calories 440.5, Fat 23.7, SaturatedFat 14.6, Cholesterol 72.8, Sodium 505.5, Carbohydrate 32.1, Fiber 2.3, Sugar 1.6, Protein 24.8
SPICY MACARONI AND CHEESE
Categories Pasta Bake Vegetarian Kid-Friendly Back to School Cheddar Monterey Jack Gourmet Small Plates
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- In a large heavy saucepan cook the onion, the garlic, the jalapeños, the coriander, and the cumin in the butter over moderately low heat, stirring, until the onion is softened, stir in the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, bring the liquid to a boil, whisking, and whisk in the tomatoes. Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
- In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with the tomato mixture. Stir in the Monterey Jack and the Cheddar and transfer the mixture to a buttered 13- to 14- by 9-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture, and bake the macaroni and cheese in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until it is golden and bubbling.
DOUBLE JACK MAC
This spicy mac and cheese recipe came about when I asked my two sisters what they would like to add to mac and cheese to make it special. One said pepper jack cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The pepper jack cheese adds zip and fun. -Andrea Johnson, Freeport, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Cook shells according to package directions., Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted., Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. , Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.
Nutrition Facts : Calories 837 calories, Fat 41g fat (24g saturated fat), Cholesterol 123mg cholesterol, Sodium 1283mg sodium, Carbohydrate 79g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.
SHANNON'S SMOKY MACARONI AND CHEESE
This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.
Provided by S.Michael
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
- Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.
Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g
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