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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.

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

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

Find it online: https://thefamilycooking.com/pepper-jack-mac-and-cheese-recipe/