STREAMING NOW: Taste in Translation

Mac and Jack and Cheese

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A macaroni and cheese made with pepper jack for a tiny bit of a kick! Inspired by Ina Garten.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
  3. Meanwhile, heat the milk in a small saucepan, but don't boil it (I sometimes just microwave). Melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk a little at a time and cook for a minutes or two more, until thickened and smooth. Off the heat, add the pepper jack, cheddar, salt, and pepper. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
  4. Slice the tomato and arrange on top with the jalapenos. Melt the remaining 2 tablespoons of butter, combine butter with bread crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top. If you want it more browned, try broiling ti for 2 minutes at the end.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: