Garlic Mac & Jack Cheese

2:36 AM

Last night as a side I made homemade macaroni and cheese that I found on Tasty Kitchen (one of my new favorite sites!). I decided to use Pepperjack cheese since I've been on a serious Pepperjack kick lately, and as I was adding the cheese in, I realized how truly versatile this recipe is. If Monterey or Pepperjack aren't your thing, use what ever is to your liking! The same is definitely true with seasonings. I loved this macaroni - it had a great flavor, very minimal ingredients, and was a breeze to whip together. My kids loved it too (I packed the leftovers for their lunch with cut up hot dogs), so I will definitely be using this recipe again and again.

Garlic Mac & Jack Cheese
Serves 5

2 cups macaroni noodles
1/2 cups heavy whipping cream
3/4 cups Monterey Jack cheese, diced
2 teaspoons Garlic Spice with Parsley

1. Bring pot of water to a boil, add macaroni noodles and cook until done; drain and keep hot.

2. Slice several pieces of cheese from a larger block of Monterey Jack cheese, then dice into small cubes for easy melting; set aside. In a seperate smaller sauce pan add the heavy whipping cream and cook on low-med heat. Stir frequently to avoid burning on the bottom of the pan, bring to a slight boil. Slowly add in the cubed cheese pieces and let melt. It will still be a very liquid consistency, don’t worry the noodles will absorb it all up nicely! Continue adding the cubed cheese until it is all melted.

3. Quickly add to the macaroni noodles and mix it all together well. Sprinkle the Garlic and Parsley (they sell this already blended together spice in the dried spices isle at most stores) spice on top, give it a good stir and you’re all done!

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