homemade.spicy.mac.n.cheese

I must admit that I'm not a huge mac-n-cheese fan.  I consider it just ok.  And I had actually never even made it until this past summer.  It's a staple at Josh's extended family gatherings, so after finding a non-noodle-boiling recipe, I decided to give it a try.   

My recipe came from a recipe swap that I participated in long ago. The first time I made the actual recipe, the only thing that I loved about it was how easy it was.  Josh and I agreed that it was a little bland and needed a little somethin' somethin'. 

We both are HUGE fans of pepper jack cheese, so it only makes sense that it would be awesome in a bland mac-n-cheese recipe.  It definitely did the trick.  Ever since I was pregnant with Amelia, I've become a bit of a spicy-foods fan.  Weird, I know.

So...drum roll, please.  Here is my recipe:
Spicy. Easy. Yummy. Mac-n-Cheese
2 cups uncooked elbow macaroni
1 stick butter or margarine, melted
4 oz. shredded cheddar cheese
4 oz. shredded mozzarella cheese
8 oz. pepper jack cheese
5 cups milk
salt and pepper to taste

Preheat oven to 350 degrees. Layer macaroni, butter, and cheeses in the order given in a 9x13 dish.  Pour milk over the top layer.  Bake for 1 hour.

Notes:
-A bread crumb/butter topping on this would be just lovely.  Confession: I'm just a bit too lazy busy to put one on.
-You can use any "other" type of cheese in this to compliment the pepper jack.  I just use 8 ounces of whatever I have on hand/want to use up. 
-When I take it to a carry-in, I usually cut the pepper jack to 4 or 6 ounces so that it isn't too spicy for unsuspecting takers. :)
-I cut the recipe in 1/2, and bake it in a 9x9, if I'm making it for just my family.