Thursday, October 13, 2011

Pepper Jack Mac and Cheese


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I have been very busy trying to get Cally's senior pictures taken before the weather gets bad and the leaves are off the trees.  Done pretty well, I have taken over 500 pictures so I think she should be able to find something to work with.  I will post some of them in my future posts.  Tonight we had Ruben Quesadillas and Pepper Jack Mac and Cheese.  This dish is creamy and just a little spicy from the pepper jack cheese.  I love backed mac and cheese!

Pepper Jack Mac and Cheese

1 lb elbow macaroni, cooked and drained
2 T butter
2 T flour
2 t ground mustard
2 1/2 C milk
16 oz sharp cheddar cheese
8 oz pepper jack cheese

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish.  Melt 2T butter in pan. Stir in flour and ground mustard with a wooden spoon until smooth. Whisk in the milk and stir until thick.  Stir in the cheddar and pepper jack cheese and stir until melted.  Place the cooked macaroni in the 9x13 pan, pour cheese sauce over the macaroni.  Bake for 30 to 40 minutes.