#1886 - Pepper Jack Macaroni

(by Shirley McNevich)

2 cups dry elbow macaroni
2 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
1 can Carnation evaporated milk (NOT condensed)
1/2 tsp. pepper
1 tsp. salt
3 slices of buttered bread (broken into bite sized pieces)

In a saucepan add macaroni, salt and water--cook/drain according to box directions. Do NOT rinse. Return drained macaroni to saucepan. Add cheddar cheese, 1 1/2 cups of the pepper jack cheese, Carnation milk and pepper--stir. Grease a 2 1/2 qt. casserole dish. Spread the macaroni mixture into the greased casserole dish. Spread the rest of the pepper jack cheese over the top. Evenly spread the buttered bread pieces over the top. Cover the top of the casserole dish with foil. Bake at 350 degrees for 20 minutes, remove the foil and bake 10 minutes longer or until bread pieces are browned.