Categories: pasta

Ingredients

• 2 cups (8 oz) dry elbow macaroni
• 2cups (8 oz. pkg) shredded cheddar cheese
• 2 cups (8 oz) shredded pepper jack cheese
• 1 can (12 oz.) carnation evaporated milk
• 1/2 tsp. ground black pepper
• 1/2 to 1 cup broken tortilla chips
• 1/4 to 1/2 tsp. crushed red pepper (optional)

Directions

1. preheat oven to 350 F

2. lightly grease 2 1/2 quart casserole dish

3. cook macaroni in large saucepan according to package directions; drain and return to saucepan

4. add cheddar cheese , 1 1/2 cups pepper jack cheese, evaporated milk and black pepper to macaroni; stir until combined.

5. pour into prepared casserole dish.

6. combine remaining 1/2 cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl, sprinkle over top, cover tightly with foil

7. bake for 20 minutes. uncover and bake for an additional 10 minutes or until lightly browned

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