• Cooking Time: 30 mins
• Servings: 6
• Preparation Time: 20 mins
• 2 cups (8 ounces) Elbow Macaroni Dry
• 2 cups (8 ounces) Shredded Cheddar Cheese
• 2 cups (8 ounces) Shredded Pepper Jack, divided
• 1 can (12 fluid ounces) Nestle' Carnation Evaporated Milk
• 1/2 teaspoon ground black pepper
• 1/2 to 1 cup broken tortilla chips crushed up
• 1/4 to 1/2 teaspoon crushed red pepper (optional)

1. Preheat oven to 350 F Lightly grease 2 1/2 quart casserole dish.
2. Cook macaroni in Large suacepan according to package directions; drain return to saucepan.
3. Add cheddar cheese, 1 1/2 cups pepper Jack cheese, evaportated milk and black pepper to macaroni; stir until combined. Compbine remaining 1/2 cup Pepper jack cheese, toritilla chips, and Red pepper (optional) in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 mins. Uncover; bake for an additional 10 mins or until lightly browned.

Im a single Mom,and have a son who is picky eater, but loves Mac & Cheese. I love spicy foods so I tried to incorporate both so that we both could enjoy comfort food. He loves it and so does everybody who tries it. bsbaby