Easy Cheesey Jack Mack & Cheese
I grew up in a German household so everything was heavy, white flour, lard, butter and bland... so I defatted and spiced up my Mama's recipe. Let me know what you think.
(If you have the Rachel Ray Pantry items in your cupboards, you should have everything you need other than the fresh dairy products.
- 2 cups whole grain pasta (I like bow ties, my kids like wheels but they take a little longer) cook it a little shy of al dente
- 16 ounces Cheddar cheese cubed or shredded (what ever is on sale)
- 8 ounces pepper jack cheese, cubed or shredded
- 1 small can green chilis
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 squirt of mustard -any kind
- 1/8 teaspoon freshly ground nutmeg (fresh makes all the difference!)
- 4 tablespoons lite sour cream
- 1 large egg, beaten
- 1 cup buttermilk
- 1 cup skim milk
- 4 slices bread
- 1 tablespoon EVOO
- 2-quart baking dish
Easy Cheesey Jack Mack and Cheese
Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, buttermilk and skim milk. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat add EVOO, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
