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Contest-Winning Pepper Jack Mac

When I want to make something hearty, creamy and cheesy, I go with this dish. It's comfort food at its finest. —Rianna Styx, Libertyville, Illinois
  • Total Time
    Prep: 35 min. Bake: 20 min.
  • Makes
    6 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1-1/2 cups milk
  • 1/2 cup heavy whipping cream
  • 3 cups shredded pepper Jack cheese
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Asiago cheese
  • TOPPING:
  • 3/4 cup panko bread crumbs
  • 4 bacon strips, cooked and crumbled
  • 1/4 cup grated Parmesan cheese
  • 1 cup cheddar french-fried onions, crushed

Directions

  • Cook macaroni according to package directions; drain and set aside.
  • In a large saucepan, melt butter over medium heat. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture.
  • Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.
Nutrition Facts
1 cup: 859 calories, 64g fat (37g saturated fat), 191mg cholesterol, 1127mg sodium, 39g carbohydrate (4g sugars, 1g fiber), 34g protein.

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