Description
Pepper Jack Stovetop Macaroni & Cheese is a creamy, spicy twist on the classic comfort food. Made with gooey Pepper Jack cheese, tender pasta, and a hint of heat, this dish is perfect for quick weeknight dinners or as a crowd-pleasing side.
Ingredients
Units
Scale
- 12 oz elbow macaroni (or your favorite pasta)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup heavy cream (optional, for richer sauce)
- 2 cups shredded Pepper Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional Garnishes: chopped parsley, crushed red pepper flakes
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly, to form a roux.
- Gradually add the milk and heavy cream (if using), whisking to combine. Bring to a simmer and cook until the sauce thickens slightly, about 3–4 minutes.
- Add the Cheese and Spices:
- Reduce the heat to low and stir in the shredded Pepper Jack and cheddar cheese until melted and smooth.
- Add the garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
- Combine with Pasta:
- Add the cooked pasta back into the pot and toss to coat it evenly with the cheese sauce.
- Serve:
- Serve immediately, garnished with parsley or a sprinkle of crushed red pepper flakes for extra heat, if desired.
Notes
- For added protein, stir in cooked chicken, shrimp, or crispy bacon.
- Use gluten-free pasta and flour for a gluten-free version.
- This mac and cheese is best served fresh, but leftovers can be reheated on the stovetop with a splash of milk to restore creaminess.