Scrub potatoes, pierce in several places with fork and arrange in baking dish. Bake for 1 hour, or until tender when pierced with knife. Set aside to cool slightly. Meanwhile, combine green onions and oil in nonstick skillet over medium-high heat; cook stirring, until tender. Transfer to bowl.
3 T Butter 2 oz. Minced Garlic 4 oz. Onion, diced 3 T Flour 12 oz. Pepper Jack Cheese, grated 2 C Chicken Stock 2 C Heavy Cream Salt & Pepper to taste In a small stockpot on medium heat, add butter. When melted, add garlic and onions and cook until translucent, about 3-5 minutes. Add flour to make a roux. Add chicken stock and mix well. Simmer for about 15 minutes, stirring often. Add cream, cook 3 minutes and start to add pepper jack cheese, stirring often, until cheese is melted. Puree using blender. Season with salt & pepper....
In large sauce pan add butter, milk and Velveeta. Heat until butter and Velveeta are melted. Whisk in flour to thicken up mixture. Mix sauce mixture in with pasta and add Pepper Jack cheese. Stir until pasta is fully coated. Put pasta in 13x9 baking dish. Top with cheddar cheese and breadcrumbs. Bake for 20 minutes.
Two mild, soft, melt-able cheese-rico jack- help give this crust-less pie its tender and subtle flavor. If you like, substitute cooked sausage or another meat for the ham.
In a large bowl, beat eggs until blended. Add spinach, ricotta cheese, jack cheese, dill weed, pepper and mushroom mixture. Mix well. Pour into a greased 10-inch pie pan or quiche pan.