Monday, September 27, 2010

Pepper Jack Mac

Macaroni and Cheese.
The kids love it. The husband...not so much.
Now, granted, it would probably be easier to buy a box if it for 49c at the local grocer, but have you read those ingredients? I'll stick to what I can pronounce, thank you!

So the task was set before me. Find a mac and cheese everyone could agree on that was relatively easy to make. That's where this recipe came in to play.. A friend gave me the base recipe and I went from there!
I don't like dry macaroni and it seems most baked recipes are just that...dry, bland, flavorless. Not this recipe!

Craig is a diehard pepper jack fan and my children don't mind the bite it has.
Find some funky noodles to use and you have an easy, yummy dish that refrigerates and reheats very well!

Pepper Jack Mac

16 oz small type pasta
1 lb. pepper jack cheese
2 cups sour cream
1/4 c. butter
3/4 c. whole milk
1 1/2 t. salt
1/4 t. pepper

Preheat the oven to 350.
Olive oil up a 9 by 13.
Cook macaroni as directed on package (or a minute less) and drain.
Cut pepper jack into cubes and melt on low.
Add all remaining ingredients together.
Spoon into casserole dish and just to be cool, sprinkle Italian seasoned bread crumbs on top and bake for 20 minutes.

1 comment:

  1. Yeah! I'm the first follower!

    Looking forward to more healthy recipes=)