Monday, March 2, 2009

Cheddar Jack Mac'

I'm not sure yet on the servings, but here is my rough draft of Cheddar Jack Mac':

4 T. flour
4 T. margarine or butter
2 1/2 C. milk (I use fat-free)
1/2 tsp. toasted onion
1 C. shredded cheddar cheese
1/2 C. shredded pepperjack cheese
1/2 C. monterey jack or mexican blend shredded cheese
1 lb. elbow noodles, cooked as directed
1/2 C. bread crumbs
1 1/2 tsp. garlic powder
1/4 C. parmesan cheese

In deep skillet, melt butter or margarine and stir in flour. Once well combined, stir in milk and let simmer about 10 minutes or until milk has thickened. Stir in toasted onion, cheddar, pepperjack, and monterey jack cheeses. In a large, oven safe casserole, combine noodles and cheese sauce mixture.
Top with combined bread crumbs, garlic, and parmesan, bake at 375 until lightly golden on top (about 10-12 minutes).
Serve with garlic bread and salad.

Stir-in ideas:
Grilled or baked chicken
1/4 lb. browned, crumbled ground turkey, pork sausage, lean ground beef
1 link smoked sausage, diced
1 medium red or orange bell pepper, julienned
8 oz. cremini mushrooms, thin sliced


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