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Pepper Jack Macaroni & Cheese

**This was sooo easy and super yummy! I didn't measure out the cheese just kind of eye balled it so I may have added just a bit more! It wasn't spicy at all and my 10 month old devoured it! This will be made again when we want a twist on our mac and cheese. This recipe can be found on Lynn's Kitchen Adventures.**

Ingredients:
  • 1/2 lb elbow macaroni ( I used gluten free pasta)
  • 3 eggs
  • 1 can (12 ounce) evaporated milk
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups shredded pepper jack cheese 
Directions:
  1. Cook macaroni according to directions.
  2. In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
  3. Add cooked pasta and pour into a 2 quart casserole dish.
  4. Bake at 400 for about 20 minutes or until cooked through.
  5. Let sit 5 minutes before serving.
  6. Serve and enjoy!

The result:



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