Pepper Jack Macaroni and Cheese



Makes 8 servings
Total time: 1 Hours

Recipe from

Southern Living

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 456
Fat 11.7 g
Satfat 6.6 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 26.6 g
Carbohydrate 59.9 g
Fiber 2.6 g
Cholesterol 44 mg
Iron 3 mg
Sodium 883 mg
Calcium 270 mg


1 pound uncooked cellentani (corkscrew) pasta
2 tablespoons butter
1/4 cup all-purpose flour
3 cups fat-free milk
1 (12-oz.) can fat-free evaporated milk
1 1/2 cups 1.5% reduced-fat pepper Jack cheese
3 ounces fat-free cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon ground red pepper, divided (optional)
1 (8-oz.) package chopped smoked ham
Vegetable cooking spray
1 1/4 cups cornflakes cereal, crushed
1 (4.5-oz.) can chopped green chiles
1 tablespoon butter, melted


1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.

2. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in cheeses, salt, and, if desired, 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.

3. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, green chiles, 1 Tbsp. melted butter, and, if desired, remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.

4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Note: We tested with Barilla Cellentani pasta.

Note: Nutritional analysis is per serving, baked with topping.

January 2011
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