| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces wagon wheel pasta (about 2 1/4 cups)
- 12 ounces American or processed cheese, such as Velveeta, shredded or chopped
- 6 ounces pepper jack cheese, shredded
- Two 5-ounce cans evaporated milk
- A few dashes hot sauce
- 1 1/2 cups crushed butter crackers, such as Ritz
Instructions
- Preheat the oven to 425 degrees F. Place six 6-ounce ramekins on a baking sheet.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain.
- Meanwhile, toss the American cheese and pepper jack in a medium saucepan. Add the evaporated milk and some salt and pepper and cook over medium heat, stirring, until smooth and just bubbling. Add hot sauce and season to taste. Stir the cooked pasta into the cheese sauce to coat and divide the macaroni and cheese evenly among the ramekins. Sprinkle the cracker crumbs on top, then bake until the sauce is bubbling and the crackers are golden brown, about 7 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 555 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 25 g |
| Cholesterol | 84 mg |
| Sodium | 1170 mg |
| Serving Size | 1 of 6 servings |
| Calories | 555 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 25 g |
| Cholesterol | 84 mg |
| Sodium | 1170 mg |
Reviews
I did use a 12 ounce can of milk and I thought there was plenty of sauce, so much that next time (and there will be a next time) I’ll use 12 ounces of pasta. This was delicious!
I loved this recipe! I made the mistake of using cheddar instead of American cheese, which does not give it the traditional mac-n-cheese flavor. I also put too much crumbled Ritz cracker on top. Less is more with the topping IMO. It was super easy, I can’t wait to make it again! The hardest part for me is finding the right pasta (I was trying to find wagon wheels).
Looks delicious! Instead of baking this in the oven, could I omit the cracker topping and just place in the crock pot? Trying to save room in my oven on Thanksgiving!
We found this to dry. There wasn’t enough cheese sauce.
Can this be frozen?
Looks amazing!! Can you switch the pepper jack cheese? If so which cheese would you recommend some family can’t handle spicy food.
Is the bake time the same if you put it all in a casserole dish?
Fantastic!