Pepper Jack Macaroni & Cheese

Ingredients

• 3 cups uncooked elbow macaroni
• 6 Tbsp. butter
• 4 Tbsp. flour
• 1/2 tsp. garlic powder
• 1/2 tsp. – 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup sour cream
• 2 1/2 cups 2 % milk
• 3 cups shredded Pepper Jack Cheese, divided
• 1 cups shredded Sharp Cheddar Cheese

Instructions

1. Cook macaroni until al dente, drain, and set aside.
2. Preheat the oven to 350 degrees.
3. In a large pan, under medium heat, melt the butter and add garlic powder.
4. Add the flour, salt and pepper, and whisk until smooth for about a minute.
5. Stir in milk and sour cream while whisking until thick.
6. Stir in the cheeses (reserving 1/2 cup of Cheddar Jack Cheese) until melted.
7. Add the macaroni and mix well.
8. Pour into a casserole dish, sprinkle with the reserved 1/2 cup of Cheddar Jack Cheese and bake uncovered for 20-25 minutes or until bubbly.
9. Serve hot.
10. Serves 6.
11. *To freeze- prepare as usual, but do not bake. Cool, cover and freeze in a freezer and oven safe container. When ready to eat, move to the refrigerator overnight to defrost, and bake as usual in the evening.
12. Enjoy!