Contest-Winning Pepper Jack Mac

Total Time:Prep: 35 min. Bake: 20 min.

Recipe by Rianna Styx

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 27, 2023

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

TEST KITCHEN APPROVED

Contest-Winning Pepper Jack Mac

Contest Winner
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Yield:6 servings
Prep:35 min
Cook:20 min
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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
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Directions

  1. 1
    Cook macaroni according to package directions; drain and set aside.
  2. 2
    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.
  3. 3
    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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