Some times, ya just can’t get enough side dishes to fill up your plate, you know the ones I talking ’bout. The ones that you pile on when your eyes get bigger than your stomach ’cause ya just know you’re not gonna be able to stop eating once you get going.
This is one of those and pretty near like any mac and cheese I reckon. Can’t say I’ve had too many I didn’t care for. This one is just like the way I made my Macaroni and Pimento Cheese, again using 3 types of cheese, except I changed out the cheese of course and left out the roasted red peppers replacing it with just a smidgen of bacon. Add a chopped jalapeno if you really want to get your taste buds happy.
Cheesy Pepper Jack & Mac
1 -8 oz package of your favorite macaroni, I used half elbow and mini-rotini
3 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup of milk
1/2 teaspoon salt
dash crack black pepper
1 cup grated Cheddar cheese, divided
1 cup grated Pepper Jack cheese
1/4 cup grated Swiss or Gouda cheese
2 strips of bacon, chopped
Preheat oven to 375. Cook macaroni according to package, drain and rinse with cold water.
Meanwhile, melt butter in a large saucepan. Stir in flour, salt and pepper until smooth. Slowly stir in the cream & milk and bring to a simmer. Reduce heat and simmer for a few minutes to thicken. Remove from heat and stir in half of the Cheddar cheese, all of the Pepper Jack and Swiss or Gouda cheeses until smooth. Mix the sauce with the macaroni and fold in the bacon. Pour into a greased oblong casserole dish or a round deep 2-quart dish for extra creaminess.
Bake for 20 minutes.
Sprinkle remaining Cheddar on top and run under the broiler to brown the top.