Double Jack Mac

• 1 pound small pasta shells
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2-1/2 cups 2% milk
• 4 ounces cream cheese, cubed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded pepper jack cheese
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 8 bacon strips, cooked and crumbled
• 2 tablespoons minced fresh cilantro
• 1/2 cup shredded Mexican cheese blend
• Additional minced fresh cilantro

1. Cook shells according to package directions.
2. Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the cream cheese, Monterey Jack cheese, pepper jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted.
4. Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend.
5. Bake, uncovered, at 375u0b0 until bubbly and golden brown, 25-30 minutes. Garnish with additional cilantro.

pasta shells, onion, butter, garlic, allpurpose, milk, cream cheese, shredded monterey jack cheese, pepper, cheddar cheese, salt, ground cumin, pepper, black beans, bacon, fresh cilantro, fresh cilantro

Taken from www.tasteofhome.com/recipes/double-jack-mac/ (may not work)