• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
delectabilities
  • Home
  • Recipes
    • Breakfast
    • Dessert
      • Bars
      • Cake & Cupcakes
      • Cookies
    • Main Dish
    • Salad
    • Side Dish
    • Soup
  • About Me
  • Contact
You are here: Home / Main Dish / Bruschetta Jack Mac-n-Cheese

Bruschetta Jack Mac-n-Cheese

October 27, 2014 by Jodie 3 Comments

Bruschetta Jack Mac-n-cheese

My family loves macaroni and cheese. But my children are the silly kind of children that prefer boxed macaroni and cheese. Crazy, I know.

We tried Janelle’s recipe for Baked Macaroni and Cheese and my husband and I loved it. It is cheesy and delicious! But my kids didn’t even want to try it. I freely admit that my children are a bunch of goofballs.

So the fact that my children willingly tried and ate this is a big deal.

I used three different cheeses, the main one being Sargento Tastings Bruschetta Jack. It’s actually what inspired this dish. I had seen a couple recipes for macaroni and cheese involving either bruschetta flavors or caprese salad flavors, which are basically the same, right? But I also knew that my children and my husband would not appreciate big chunks of tomato. So when I saw this cheese and knew I could get those flavors in there without the chunks, it was meant to be.

I, of course, preferred it with lots of fresh tomatoes and basil on top. My family, on the other hand had it plain and loved it. So, either way you like it, give it a try!

Print
Bruschetta Jack Mac-n-Cheese

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

  • 12 oz. elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cloves garlic, minced
  • 2 cups milk
  • 1 cup mozzarella cheese, shredded
  • 1 cup sharp white cheddar cheese, shredded
  • 1 (3.75 oz) package Sargento Bruschetta Jack Cheese, shredded
  • Chopped fresh tomatoes, for topping
  • Snipped fresh basil, for topping

Instructions

  1. Cook macaroni according to package directions.
  2. Meanwhile, melt butter over medium heat in large skillet. Add garlic and cook for about 30 seconds, making sure not to burn it.
  3. Add flour and stir and cook for about a minute, then slowly whisk in the milk.
  4. Continue to stir and allow to thicken slightly.
  5. Turn to low and add cheese, slowly and stirring constantly until all the cheese has melted.
  6. Remove from heat and add cooked and drained macaroni, stirring to incorporate.
  7. Serve topped with chopped tomatoes and fresh basil.
3.1
https://delectabilities.com/bruschetta-jack-mac-n-cheese/

Filed Under: Main Dish Tagged With: Basil, cheese, macaroni, pasta, tomatoes

Previous Post: « Blood Red Velvet Cupcakes
Next Post: Peanut Butter Crunch Brownies »

Reader Interactions

Comments

  1. Patricia @ Grab a Plate

    October 27, 2014 at 9:00 pm

    Cheeeesy! Love it!

    Reply
  2. Paul Ekeberg

    October 29, 2014 at 9:17 am

    Good Morning!

    You missed 2 Tbs. Flour in your ingredient list!

    Paul

    Reply
    • Jodie

      November 7, 2014 at 5:34 pm

      I did, Paul, thank you. I’ve updated the recipe.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Categories

  • 30 Minute Meals
  • Appetizer
  • Bars
  • Bread
  • Breakfast
  • Cake & Cupcakes
  • Cookies
  • Crock Pot Meals
  • Dessert
  • Drinks
  • Freezer Meal
  • Giveaway
  • Lean and Green
  • Main Dish
  • Salad
  • Side Dish
  • Soup
  • Uncategorized
  • Vegan

Archives

  • April 2019
  • October 2018
  • September 2018
  • October 2017
  • September 2017
  • March 2017
  • January 2017
  • December 2016
  • May 2016
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013

Copyright © 2023 delectabilities on the Foodie Pro Theme