Pepper Jack Mac and Cheese
This pepper jack mac and cheese is a family favorite spicy mac and cheese recipe. For less spice, omit the red pepper. For more spice, add extra red pepper!
Servings: 8 servings
Calories: 474kcal
Cost: $10
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 9x11 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
The red pepper is optional. Whether you choose cayenne pepper or chunky red pepper (which I prefer for color and texture) adds a nice kick. If you do not wish for the extra kick, simply omit.
Nutrition
Calories: 474kcal | Carbohydrates: 47g | Protein: 24g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 962mg | Potassium: 309mg | Fiber: 2g | Sugar: 6g | Vitamin A: 647IU | Vitamin C: 3mg | Calcium: 540mg | Iron: 1mg