Chris' Recipes

Bon Appetite!

Baked Pepper Jack Style Mac & Cheese with Crispy Topping!

Written By: Chris - Feb• 18•13

It was a chilly Sunday when I prepared this dish for our (grown up) kids who were all coming over for dinner.  Though they all enjoy pasta and homemade mac and cheese, I changed this dish up a bit by adding pepper jack cheese, which is Michelle’s favorite and added some other varieties that I had on hand in the fridge. 

I like to use Campanelle Pasta, which means little bells.  These curled pasta resemble a dangling bell.  They and suck up the soupy mixture and hold up their nice al dente texture even when baked!

This is an easy dish to prepare and has a lot of flavor!  It’s rich and delicious and is comforting on a cold winter day!



1 lb. Pasta (dry store bought)
1/2 Stick Butter, plus 4 Tablespoons
4 Tablespoons Wondra
1/2 Onion, chopped
1 Quart 1 % Milk (because it’s what I had on hand! You can use any milk)
2 Cups Chicken Stock, (homemade and pulled from the freezer is best!)
1 Nutmeg, grated
3 Tablespoons Paprika
2 Tablespoons Garlic, granulated
2 Tablespoons Dry Mustard
2 Eggs
Salt & Pepper, to taste
8 oz. Mild Cheddar Cheese, grated (about 2 Cups)
8 oz. Pepper Jack Cheese, grated (about 2 Cups)
2 Cups Mozzarella, shredded
6 oz. Velveeta
2 Cups Corn Flakes, smashed a bit
2 Tablespoons Butter, melted

Preheat oven to 350 degrees F.  Gather your ingredients.  Chop onions and shred cheese.
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In a large pot of boiling, salted water cook the pasta according to the package directions to al dente.  Drain, but don’t rinse!
While the pasta is cooking, in a separate pot, melt the butter and saute the chopped onions. Season with salt & pepper.    Whisk in the flour (Wondra) to make a roux.  Cook for about five minutes before adding the chicken stock slowly, stirring constantly to avoid lumps of flour.  Add dry seasonings and continue to stir as it starts to thicken.  Continue sirring for about five minutes.  (add one bay leaf if you prefer)
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Stir in the milk, and simmer for about ten minutes (if you like the flavor of bay leaf, this is when you would remove it from the mixture). Temper in the egg before stirring in the cheese.
Fold in the pasta, gently mixing to ensure all pasta is coated and submerged.
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Place macaroni-pasta mix into a greased (spray with nonstick cooking spray) casserole dish.  Melt the butter in a saute pan and toss with the cereal to coat. Top the pasta with an even coating of the cereal/crumbs.  I sprinkle the Paprika on top!  Bake for 25 to 30 minutes uncovered.  Remove from oven and allow to rest for five minutes before serving.
Enjoy as your main dish, or along side of an entree!



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