Friends. If you have never followed my advise about anything in the history of this bloggity blog, this is the time to start. This pepper jack mac and cheese is going to become a new rotation side dish for you! Heck, it might even be your main dish! It is the best spicy mac and cheese I have ever had.
It took a few trial tests and run throughs for me to get the flavorings and the cheeses quite like I wanted it. But I think this pepper jack mac and cheese recipe is a keeper, y’all!
For a long time now, I have made a cheddar version of mac and cheese. It is a good comforting mac and cheese recipe. But since the Hubs and I are spice people, I have been wanting to play around with a spicy mac and cheese for a while now.
How to Make Pepper Jack Mac and Cheese
My recipe starts with a pound (16 ounces) of penne pasta. I buy the boxed Barilla brand, but you could use any brand. You also could use different types of pasta for this pepper jack macaroni and cheese.
You will need the basics of a homemade mac and cheese recipe – butter, milk, and a pound of cheese. I highly recommend grating your own pepper jack cheese. I have used both the pre-shredded pepper jack cheese and the block of pepper jack which I grate myself. Ideally, you want the cheese to be gooey and melty which is achieved best with the hand-grated cheese.
When it comes to adding the milk, you want to add it slowly so it does not overflow the sides. I like to start at the center and drizzle outward till the dish is evenly covered.
To Add Red Pepper or Not to Add Red Pepper?
Another important item for this spicy mac and cheese is red pepper. Now, the pepper jack alone will give a little flavor but it won’t really make for a super spicy mac and cheese recipe. The addition of red pepper – whether you choose to use cayenne pepper or chunkier red pepper – is your choice. I prefer the chunkier red pepper with different color variations (as you can see in the photo above). I think it makes for a prettier dish, but it isn’t necessary.
Or if you don’t really want a spicy mac and cheese and just want to savor the flavor of a pepper jack mac n cheese, then leave out the red pepper.
And that’s it, folks…your new favorite pepper jack mac and cheese recipe! I hope you enjoy it as much as myself and my guinea pigs (dinner-eating family members) have enjoyed it here!
If You Enjoy this Pepper Jack Mac and Cheese, Try Our Other Pasta and Soups with Pasta
Southwest Pasta with Black Beans and Ground Beef
Chicken Soup with Amish Noodles
Black Eye Pea Soup with Tortellini and Sausage
Sausage and Squash Skillet with Orzo
Tallerine (Beef Noodle Casserole)
Sausage Tortellini Soup with Spinach
Salsa Verde Macaroni Beef Skillet
Pepper Jack Mac and Cheese
Ingredients
- 16 oz Elbow pasta Or any other favorite small pasta such as penne pasta
- 4 tbsp Butter Salted or Unsalted
- 2 tsp Salt
- 2 tsp Black Pepper
- 2 tbsp Red Pepper Cayenne or chunky red pepper (Optional)
- 16 oz Pepper Jack shredded or grated
- 2.5 cups Milk You may need a bit more or a bit less.
Instructions
- Pre-heat oven to 375°.
- In a large pot, bring 4-6 quarts of water to rolling boil.
- Add elbow pasta and cook 11 minutes or until al dente.
- Grate cheese if cheese is not grated.
- Drain pasta in colander. (Do not rinse.)
- In greased 9×11 baking dish, pour half of drained pasta.
- Add pats of 2 tablespoons butter over the pasta, spaced around evenly.
- Add half each of salt, black pepper, and red pepper (if using) over pasta.
- Add half the grated cheese.
- Pour remaining pasta on top.
- Repeat steps by adding remaining butter, salt, black pepper, red pepper, and cheese.
- Slowly, drizzle milk over the pasta, starting at the center and going outward. Monitor the milk as it rises up the edges. You want the milk to rise to about 1/4 – 1/3 the height of the pan.
- Bake uncovered at 375° for 25-30 minutes until cheese is gooey and melted. If desired, you can broil (4-5 inches from the heat source) for an additional 1-2 minutes to brown the top.
Notes
Nutrition
Pepper jack macaroni and cheese is delicious whether you want it for a side or for a meal!
Al
A-M-A-Z-I-N-G!