Southwestern Monterey Jack & Shells
Southwestern Monterey Jack & Shells Image

Southwestern Monterey Jack & Shells

Pepper jack cheese and green chiles give this classic pasta recipe a southwest flavor.

6
servings
20 min
PREP TIME
40 min
TOTAL TIME

Ingredients

Casserole

7 ounces (3 cups) uncooked dried pasta shells

1 pint (2 cups) Land O Lakes® Half & Half

4 ounces cream cheese, softened

1 (4-ounce) can chopped green chiles, drained

1/4 teaspoon salt

8 ounces (2 cups) shredded pepper jack cheese

Topping

1/3 cup crushed nacho-flavored tortilla chips

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

  2. STEP 2

    Cook pasta shells according to package directions. Drain.

  3. STEP 3

    Heat half & half in 4-quart saucepan over medium-high heat 3-4 minutes or until half & half just comes to a boil. Add cream cheese, stirring until mixture is smooth and thickened. Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.

  4. STEP 4

    Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half pepperjack cheese. Repeat layer once with remaining ingredients.

  5. STEP 5

    Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.

Nutrition

450Calories
28Fat (mg)
85Cholesterol (mg)
480Sodium (mg)
33Carbohydrates (g)
2Dietary Fiber
16Protein (g)

Reviews

Explore reviews from
our online community

  June 29, 2016

best variation on mac & cheese I have tried so far !

— says brian tenery
Helpful?
  February 19, 2009

Kids loved it.

— says Robert
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