Pepper Jack Macaroni and Cheese

Yield: Makes 8 servings
Total:
Recipe from Southern Living

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 456
  • Fat: 11.7g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 26.6g
  • Carbohydrate: 59.9g
  • Fiber: 2.6g
  • Cholesterol: 44mg
  • Iron: 3mg
  • Sodium: 883mg
  • Calcium: 270mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°. Prepare cellentani pasta according to package directions.
  2. 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. 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. 4. Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
  5. Note: We tested with Barilla Cellentani pasta.
  6. Note: Nutritional analysis is per serving, baked with topping.
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