PEPPER JACK STOVETOP MACARONI & CHEESE
Creamy, spicy, and irresistibly cheesy—this Pepper Jack Mac & Cheese is a quick stovetop meal with bold flavor. Perfect for weeknight dinners or as a zesty side dish with just the right kick.
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk preferably whole
- 1 ½ cups shredded Pepper Jack cheese
- ½ cup shredded sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: chopped jalapeños or hot sauce for extra heat
Instructions
Cook Pasta:
- Boil macaroni in salted water according to package directions. Drain and set aside.
Make the Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk until smooth and slightly thickened.
Add Cheese & Spices:
- Stir in Pepper Jack and cheddar until melted. Add garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
Combine:
- Add cooked macaroni to the cheese sauce and stir until fully coated and creamy.
Serve:
- Garnish with extra shredded cheese or jalapeños if desired. Serve hot.
Notes
Extra Heat: Stir in chopped jalapeños or a dash of cayenne for more spice.
Mix-Ins: Try adding cooked bacon, grilled chicken, or sautéed peppers.
Reheat Tips: Add a splash of milk and reheat gently on the stove or microwave.
Storage: Refrigerate in an airtight container for up to 3 days.
Mix-Ins: Try adding cooked bacon, grilled chicken, or sautéed peppers.
Reheat Tips: Add a splash of milk and reheat gently on the stove or microwave.
Storage: Refrigerate in an airtight container for up to 3 days.