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.
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 9x13-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.
Notes
Grate Your Own Cheese: Pre-shredded cheese is often coated in a substance that prevents it from clumping, but this can also make the sauce grainy. Grating your own cheese from a block will give you the smoothest, creamiest result.
Warm the Milk: Using warm milk helps the roux dissolve more easily and prevents clumps from forming, leading to a smoother sauce.
Don't Boil the Cheese: The most common mistake is to add cheese to a boiling sauce. This high heat will cause the fats to separate, resulting in a grainy, oily sauce. Always add the cheese over low heat.
A Touch of Spice: The dry mustard and cayenne pepper are key to a well-balanced flavor. They don't make the dish spicy but instead enhance the savory, cheesy notes.