Name: Contest-Winning Pepper Jack Mac
Yield: 4 servings
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; 3/4 cup panko (Japanese) bread crumbs; 4 bacon strips, cooked and crumbled; 1/4 cup grated Parmesan cheese; 1 cup cheddar french-fried onions, crushed

Servings: 4 persons

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
3/4 cup panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar french-fried onions, crushed

1
Cook macaroni according to package directions; drain and set aside.
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
Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350u00b0 for 20-25 minutes or until bubbly and golden brown.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Contest-Winning Pepper Jack Mac

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