8 ounces dry elbow macaroni
2 cups shredded cheddar cheese
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)
2 cup shredded pepper jack cheese
1 can, (12 ounces)evaporated milk
1/2 teaspoon ground black pepper
1/2 to 1 Cup broken tortilla chips
1/4 teaspoon crushed red pepper ( optional)
Preheat oven to 350 degrees, lightly grease two and a half quart casserole dish. Cook macaroni according to package directions, drain. Return to pan. Add cheddar cheese, 1 1/2 cup pepper jack cheese, evaporated milk, and black pepper to macaroni. Stir until combined. Pour into casserole dish. Combine remaining half cup pepper jack cheese, tortilla chips and red pepper flakes in small bowl. Sprinkle over top. Cover tightly with foil. Bake for 20 minutes. Uncover, bake for additional 10 minutes or until lightly browned
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