Pepper Jack Mac and Cheese Recipe

Why You’ll Love This Recipe

I love this Pepper Jack Mac and Cheese because the sauce is incredibly creamy while still having more personality than traditional mac and cheese. Pepper Jack brings a gentle spicy flavor, while cheddar gives me the familiar cheesy richness I expect from a comforting bowl of macaroni.

I also like how quickly the recipe comes together. While the pasta cooks, I can prepare the cheese sauce on the stove, so I can have everything ready in around 30 minutes.

Another reason I keep this recipe around is how easy it is to customize. I can adjust the seasonings, add vegetables, mix in cooked chicken, or finish it in the oven with a crispy breadcrumb topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Pepper Jack cheese, freshly shredded
• Sharp cheddar cheese, freshly shredded
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Chopped fresh parsley, optional

Directions

1. I bring a large pot of salted water to a boil and cook the macaroni according to the package directions until just al dente. I drain the pasta and set it aside.
2. While the macaroni cooks, I melt the butter in a large saucepan over medium heat.
3. I whisk in the flour and cook it for about 1 minute, stirring constantly. This creates the base for my creamy cheese sauce.
4. I gradually pour in the milk and heavy cream while whisking continuously. I cook the mixture for several minutes until it begins to thicken.
5. I reduce the heat to low and add the garlic powder, onion powder, smoked paprika, salt, and black pepper.
6. I gradually stir in the shredded Pepper Jack and cheddar, adding a little at a time until the cheese has melted and the sauce is smooth.
7. I add the drained macaroni directly to the cheese sauce and gently stir until every piece of pasta is evenly coated.
8. I let the mac and cheese sit for a minute or two before serving. If I want some extra color, I finish it with chopped fresh parsley or a small sprinkle of smoked paprika.

Servings and Timing

I usually get about 6 servings from this Pepper Jack Mac and Cheese recipe, making it a convenient option for a family meal or side dish.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Servings: 6

Variations

Baked Pepper Jack Mac and Cheese

When I want a baked version, I transfer the finished mac and cheese to a greased baking dish. I sprinkle breadcrumbs and a little additional cheese over the top, then bake it at 375°F (190°C) until the topping is golden and the sauce is bubbling.

Chicken Pepper Jack Mac and Cheese

I stir cooked, chopped chicken into the finished cheese sauce before adding the pasta. It turns the dish into a heartier main meal while keeping preparation simple.

Veggie Pepper Jack Mac and Cheese

I add cooked broccoli, spinach, bell peppers, corn, or peas when I want some vegetables mixed into the dish. I make sure to drain cooked vegetables well before adding them so the sauce stays creamy.

Extra Spicy Pepper Jack Mac and Cheese

If I want more heat, I add a small amount of cayenne pepper, crushed red pepper flakes, or finely diced jalapeño to the sauce.

Bacon Pepper Jack Mac and Cheese

I sometimes mix in cooked, crumbled bacon just before serving. I can also sprinkle a little over the top for extra savory flavor and texture.

Storage/Reheating

I store leftover Pepper Jack Mac and Cheese in an airtight container in the refrigerator for up to 3 to 4 days. I let the leftovers cool before refrigerating them.

For reheating on the stovetop, I place the mac and cheese in a saucepan over low heat and add a small splash of milk. I stir frequently until the pasta is heated through and the sauce becomes creamy again.

I can also reheat individual portions in the microwave. I add a splash of milk, cover the dish loosely, and heat it in short intervals, stirring between each one until hot.

FAQs

Is Pepper Jack Mac and Cheese very spicy?

I find Pepper Jack gives the dish a noticeable but generally mild kick rather than overwhelming heat. The exact level can vary depending on the cheese I use. When I want a milder dish, I replace some of the Pepper Jack with Monterey Jack or additional cheddar.

What cheese goes well with Pepper Jack?

I especially like combining Pepper Jack with sharp cheddar because cheddar adds rich flavor without hiding the character of the Pepper Jack. Monterey Jack can also give me an especially smooth and mild cheese sauce.

Why isn’t my cheese sauce smooth?

I get the smoothest results when I reduce the heat before adding the cheese and stir it in gradually. I also prefer freshly shredded cheese because some packaged shredded cheeses contain anti-caking ingredients that can affect the sauce’s texture.

Can I make Pepper Jack Mac and Cheese ahead of time?

Yes. I can prepare it ahead and refrigerate it in an airtight container. Because pasta continues absorbing sauce as it sits, I usually add a splash of milk while reheating to restore some of the creamy consistency.

What can I serve with Pepper Jack Mac and Cheese?

When I serve it as a side dish, I like pairing it with roasted or grilled chicken, vegetables, or a fresh salad. When I serve it as the main meal, I often add cooked chicken, broccoli, or another filling mix-in.

Conclusion

Pepper Jack Mac and Cheese is an easy way for me to give traditional mac and cheese a flavorful upgrade. The combination of tender macaroni, creamy homemade sauce, Pepper Jack, and cheddar gives me a rich and comforting dish with just enough kick to make it interesting.

Pepper Jack Mac and Cheese Recipe

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Pepper Jack Mac and Cheese combines tender macaroni with a smooth, creamy Pepper Jack and sharp cheddar cheese sauce. It is a quick comfort-food favorite with a mild kick and plenty of cheesy flavor.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Elbow macaroni
• Pepper Jack cheese, freshly shredded
• Sharp cheddar cheese, freshly shredded
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Black pepper
• Chopped fresh parsley, optional

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Instructions

1. Bring a large pot of salted water to a boil and cook the macaroni according to the package directions until just al dente. Drain and set aside.
2. While the macaroni cooks, melt the butter in a large saucepan over medium heat.
3. Whisk in the flour and cook for about 1 minute, stirring constantly.
4. Gradually pour in the whole milk and heavy cream while whisking continuously. Cook for several minutes until the mixture begins to thicken.
5. Reduce the heat to low and stir in the garlic powder, onion powder, smoked paprika, salt, and black pepper.
6. Gradually add the shredded Pepper Jack and cheddar, stirring in a little at a time until completely melted and the sauce is smooth.
7. Add the drained macaroni to the cheese sauce and gently stir until the pasta is evenly coated.
8. Let the mac and cheese sit for 1 to 2 minutes before serving. Garnish with chopped fresh parsley or an additional sprinkle of smoked paprika if desired.

Notes

• For a baked version, transfer the finished mac and cheese to a greased baking dish, top with breadcrumbs and additional cheese, and bake at 375°F (190°C) until golden and bubbling.
• For a heartier meal, stir in fully cooked chopped chicken.
• Cooked broccoli, spinach, bell peppers, corn, or peas can be added for a vegetable variation. Drain vegetables well before adding them.
• For additional heat, add a small amount of cayenne pepper, crushed red pepper flakes, or finely diced jalapeño.
• Cooked crumbled bacon can be mixed into the finished mac and cheese or sprinkled over the top.
• For a milder flavor, replace some of the Pepper Jack with Monterey Jack or additional cheddar.
• Freshly shredded cheese melts more smoothly than many packaged shredded cheeses.
• Keep the heat low and add the cheese gradually to help prevent the sauce from becoming grainy.
• Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy consistency.

Nutrition

• Serving Size: 1 serving
• Calories: 590 kcal
• Sugar: 7 g
• Sodium: 620 mg
• Fat: 34 g
• Saturated Fat: 21 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 105 mg