recipe 
yields
Serves 6-8
1 (16-ounce) package large elbow noodles (I used medium shells)
½ cup (1 stick) butter
3 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
3 cups milk
4 ounces whipped cream cheese
4 tablespoons sour cream
1 teaspoon chopped garlic
Salt and cracked pepper to taste
Ingredients
steps
- Preheat oven to 400 degrees. Boil noodles as package directs. Drain and immediately return to pot. Add butter and stir until melted.
- Add 2 cups cheddar, setting aside 1 cup. Stir until almost melted, then add pepper jack, milk, sour cream, cream cheese, and garlic and mix well.
- Salt and pepper to taste. (I found I needed just a bit more salt.) Pour into a 9×13-inch baking dish. Top with remaining cheddar and a little more cracked pepper. Bake until cheese is bubbly and melted, 20 to 25 minutes. Let sit for 15 minutes before serving.
Date Published: 02.24.25
share
-
Recipe Adapted from
Cooking for the Culture: Recipes & Stories from the Streets of New Orleans to the Table by Toya Boudy, Countryman Press 2023 -
Contributing City
New Orleans
