In this video, Betty demonstrates how to make Pepper Jack Cheesy Mac, a wonderful variation of macaroni and cheese. This recipe came from Carnation, and I think you will really like it! Ingredients: 2 cups dry elbow macaroni 2 cups shredded Cheddar cheese 2 cups shredded Pepper Jack cheese, divided 12-oz. can evaporated milk ½ teaspoon ground black pepper ½ to 1 cup broken tortilla chips ¼ to ½ teaspoon crushed red pepper flakes Preheat oven to 350 degrees. Lightly grease 2 ½-quart casserole dish. Cook 2 cups macaroni in a large saucepan according to package directions; drain. Return to saucepan. Add 2 cups Cheddar cheese, 1 ½ cups Pepper Jack cheese, a 12-oz. can of evaporated milk, and ½ teaspoon black pepper to macaroni; stir until combined. Pour into prepared casserole dish. Combine remaining ½ cup Pepper Jack cheese, ½ to 1 cup tortilla chips, and ¼ to ½ cup red pepper flakes in small bowl (or zip lock bag to crush). Sprinkle over top. Cover tightly with aluminum foil. Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until lightly browned. My family loved this spicy macaroni and cheese! I hope you like it! --Betty
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