Decadent Pepper Jack Mac and Cheese
This is not your average mac and cheese. This recipe delivers a luxurious, silky-smooth cheese sauce with a perfect balance of savory sharpness and a gentle, spicy kick. The combination of sharp cheddar and pepper jack creates an irresistible flavor profile that will make this a new family favorite.
Why you should make it!
This macaroni and cheese recipe stands out as a top recommendation because it elevates a classic comfort food to a new level of flavor and sophistication. While many mac and cheese recipes can be one-note, the genius of this dish lies in its perfect balance of sharp and spicy. The sharp cheddar provides that rich, familiar creaminess and deep cheese flavor that everyone craves, while the pepper jack introduces a subtle, but not overpowering, kick. This combination prevents the dish from being overly heavy and adds a complexity that will surprise and delight anyone who tries it. It’s a testament to how a small twist on a traditional recipe can create something truly special and memorable.
Beyond its incredible flavor, this recipe is a reliable choice for its foolproof method. It’s designed to ensure a consistently smooth and creamy sauce every time, avoiding the common pitfalls of a grainy or separated cheese mixture. The instructions, from creating the roux to adding the cheese at the right temperature, guarantee a velvety-smooth result that is both delicious and visually appealing. Whether you serve it straight from the pot for a quick, comforting meal or bake it for a golden, bubbly top, this recipe is a dependable way to impress your family and friends. It’s the kind of dish you’ll be proud to share, knowing it will be a resounding success every time.
Now Lets Get Cooking!
Cook the Pasta
Cook the elbow macaroni according to package directions in a large pot of salted water until al dente. Drain and set aside, but do not rinse.
Make the Roux
In the same pot you used for the pasta, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until a smooth paste forms. This is your roux, which will thicken the sauce.
Create the Sauce Base
Gradually whisk in the warm milk, a little at a time, making sure to incorporate it fully before adding more. Continue whisking until the mixture is smooth and begins to thicken. Bring to a gentle simmer, stirring constantly for about 3-5 minutes, until the sauce coats the back of a spoon.
Add Seasoning & Cheese
Reduce the heat to low. Whisk in the salt, black pepper, cayenne pepper, and dry mustard. Add the grated sharp cheddar cheese and pepper jack cheese a handful at a time, whisking constantly until each batch is completely melted and the sauce is smooth. Do not boil the sauce after adding the cheese, as this can make it greasy or grainy.
Combine & Serve
Add the cooked macaroni to the pot with the cheese sauce. Stir until the pasta is fully coated. If you prefer a stovetop mac and cheese, it is now ready to serve.
The Recipe
Decadent Pepper Jack Mac and Cheese
Equipment
- 1 Medium Pot
Ingredients
- 1 lb elbow macaroni
- 4 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper optional, for extra heat
- 1/2 tsp dry mustard powder
- 12 oz sharp cheddar cheese grated
- 8 oz pepper jack cheese grated
- 1/4 cup grated Parmesan cheese for baking
Instructions
- Cook the Pasta: Cook the elbow macaroni according to package directions in a large pot of salted water until al dente. Drain and set aside, but do not rinse.
- Make the Roux: In the same pot you used for the pasta, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until a smooth paste forms. This is your roux, which will thicken the sauce.
- Create the Sauce Base: Gradually whisk in the warm milk, a little at a time, making sure to incorporate it fully before adding more. Continue whisking until the mixture is smooth and begins to thicken. Bring to a gentle simmer, stirring constantly for about 3-5 minutes, until the sauce coats the back of a spoon.
- Add Seasoning & Cheese: Reduce the heat to low. Whisk in the salt, black pepper, cayenne pepper, and dry mustard. Add the grated sharp cheddar cheese and pepper jack cheese a handful at a time, whisking constantly until each batch is completely melted and the sauce is smooth. Do not boil the sauce after adding the cheese, as this can make it greasy or grainy.
- Combine & Serve: Add the cooked macaroni to the pot with the cheese sauce. Stir until the pasta is fully coated. If you prefer a stovetop mac and cheese, it is now ready to serve.
- For Baked Mac and Cheese: If you prefer a baked mac and cheese, transfer the mixture to a 9×13-inch baking dish. Sprinkle the grated Parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly.
