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Pepper Jack Mac and Cheese Recipe

Pepper Jack Mac and Cheese is a creamy, cheesy pasta dish with a gentle kick of heat from Pepper Jack cheese. Tender elbow macaroni is coated in a smooth homemade cheese sauce made with butter, milk, cheddar, and freshly grated Pepper Jack for a rich texture and a slightly spicy finish.
This easy recipe is a flavorful twist on classic macaroni and cheese, making it a good choice for weeknight dinners, casual gatherings, or a comforting side dish. Adjust the amount of Pepper Jack to suit your preferred spice level, and serve it straight from the stovetop while the sauce is warm and creamy.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 444 kcal

Equipment

  • Large pot
  • Colander
  • Large saucepan
  • Whisk
  • Wooden spoon
  • Measuring cups and spoons
  • Box grater

Ingredients
  

  • 12 ounces elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup heavy cream
  • 2 cups freshly shredded Pepper Jack cheese
  • 1 cup freshly shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh parsley optional

Instructions
 

  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water in case the sauce needs thinning. Set the macaroni aside.
  • Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously for 1 to 2 minutes, until the mixture forms a smooth paste and smells slightly nutty. Avoid letting it brown too much, as a lighter roux helps maintain a creamy cheese sauce.
  • Gradually pour in the warm milk while whisking to prevent lumps. Add the heavy cream and continue whisking until the mixture is smooth. Cook for 3 to 5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
  • Reduce the heat to low. Stir in the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper, if using. Add the shredded Pepper Jack and cheddar a handful at a time, stirring after each addition until melted. Keep the heat low to help prevent the cheese sauce from becoming grainy.
  • Add the drained macaroni to the cheese sauce and stir gently until every piece is coated. If the sauce is too thick, add a little reserved pasta water or warm milk until it reaches your preferred consistency. Taste and adjust the seasoning as needed.
  • Remove the saucepan from the heat and let the macaroni and cheese rest for 1 to 2 minutes. Sprinkle with chopped fresh parsley, if desired, and serve immediately while the sauce is smooth and creamy.

Notes

  • Shred the cheese yourself: Freshly shredded cheese melts more smoothly than many pre-shredded varieties, which often contain anti-caking agents.
  • Control the heat: Pepper Jack provides mild to moderate spice depending on the brand. Omit the cayenne pepper for a milder version, or add a little extra for more heat.
  • Keep the sauce smooth: Lower the heat before adding the cheese. Boiling the sauce after the cheese has melted can cause it to separate.
  • Choose your pasta: Elbow macaroni works well, but shells, cavatappi, and rotini also hold the sauce nicely.
  • Make it ahead: For the creamiest texture, prepare the dish just before serving. If making it ahead, keep a little extra milk or cream available for reheating.