Nov 15, 2009

This is a fantastic recipe. My husband came up with the idea to
use the Pepper Jack Velveeta. What a Winner!!
This is mac-n-cheese with a KICK!
This WILL be on our Thanksgiving table!!


  • 8 ounces pasta (cooked)
  • 1/4 cup butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1 3/4 cups Condensed milk or whole milk
  • 1/2lb (8 ounces)  Pepper Jack Velveeta cheese, cut into cubes

1. In a pan cook butter, salt, pepper and flour and stir until smooth. (If you can't get the lumps out throw the mixture in the blender for a few spins! It comes out perfect, the add back to the pot)

2. Remove from heat add milk, return to heat and bring to a boil.

3. Boil 1 minute.

4. Remove from heat and add cheese, stir until melted.

5. Pour over cooked pasta and mix together.

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