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TEST KITCHEN APPROVED

Double Jack Mac

Name: Double Jack Mac
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 pound small pasta shells; 1/4 cup chopped onion; 1/4 cup butter, cubed; 2 garlic cloves, minced; 1/4 cup all-purpose flour; 2-1/2 cups 2% milk; 4 ounces cream cheese, cubed; 1 cup shredded Monterey Jack cheese; 1 cup shredded pepper jack cheese; 1 cup shredded sharp cheddar cheese; 1 teaspoon salt; 1 teaspoon ground cumin; 1/8 teaspoon pepper; 1 can (15 ounces) black beans, rinsed and drained; 8 bacon strips, cooked and crumbled; 2 tablespoons minced fresh cilantro; 1/2 cup shredded Mexican cheese blend; Additional minced fresh cilantro

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 25 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Andrea Johnson, Freeport, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 13, 2023

This spicy mac and cheese recipe came about when I asked my two sisters what they would like to add to mac and cheese to make it special. One said pepper jack cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The pepper jack cheese adds zip and fun. —Andrea Johnson, Freeport, Illinois

Test Kitchen Tips

Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.

Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.

Check out our top 10 mac and cheese recipes.

TEST KITCHEN APPROVED

Double Jack Mac

1 Reviews Add your review

Yield:6 servings

Prep:25 min

Cook:25 min

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Ingredients

1 pound small pasta shells
1/4 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
1/4 cup all-purpose flour
2-1/2 cups 2% milk
4 ounces cream cheese, cubed
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro
1/2 cup shredded Mexican cheese blend
Additional minced fresh cilantro

Text Ingredients

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Directions

1
Cook shells according to package directions.

2
Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted.
4
Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend.
5
Bake, uncovered, at 375° until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.