This pepper jack mac and cheese is an ideal side dish to something like smoked beer can chicken or a main course, thanks to the use of pepper jack cheese which adds a subtle spicy kick.
I can't get enough mac and cheese recipes - from smoked mac and cheese to white cheddar mac and cheese to crab mac and cheese.
In general though, most macaroni and cheese dishes have cheddar cheese as one of the main components.
Not with this pepper jack mac and cheese though. Not only is it a great melting cheese, but it adds just the right amount of heat.
Why This Recipe Works
- Simple - As with macaroni and cheese recipes, this dish takes just a few ingredients and can be ready in under 40 minutes.
- Flavorful - If you love pepper jack cheese, you will love this. It is not just cheesy, but has some heat in every bite.
- Versatile - Macaroni and cheese can be used as the main course or as a side.
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Ingredient Notes
- Macaroni - It is a macaroni and cheese recipe for a reason.
- Roux - By melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.
- Cheese - With any mac and cheese recipe, the cheese is the star and pepper jack cheese doesn't disappoint.
- Jalapeño - Adds some additional heat.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some swaps include:
- While macaroni is usually my preferred choice for this pasta dish, you can also use other types of pasta such as orecchiette, penne, or ziti as substitutes.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- Instead of only using pepper jack cheese, you can mix it up by substituting a portion for sharp cheddar, Gruyère or Monterey Jack.
- If you want some added crunch, mix a cup of breadcrumbs with ¼ cup of melted butter.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Max the roux in a pan by melting the butter and adding the flour before adding the milk.
Bring to a boil before simmering for about 10 minutes so it thickens.
Stir in the cheese until it has melted before adding the macaroni, mixing until combined.
Transfer the mixture to a casserole dish before adding the remaining cheese and sliced jalapeño. Bake at 400°F for 20 minutes or until golden brown on top.
FAQs
When cheese is the main ingredient, it's important to use a high-quality cheese. Avoid purchasing pre-shredded cheese of lower quality and take the time to grate it yourself.
Personally, I can never get enough cheese. I love having an extra helping of melted, crusty cheese on top to really enhance the flavor and texture.
However, if you prefer not to bake your mac and cheese, you can simply mix all the ingredients together on the stovetop and serve it immediately.
Yes. Simply follow the recipe until you've added the macaroni to the baking dish. Let it cool down before adding the remaining cheese to the top, so it doesn't melt. At this point, you can either refrigerate or freeze it until you're ready to bake it on the day you need it.
If you choose to refrigerate, you can keep it in the fridge for up to three days before baking. Alternatively, you can freeze it for up to three months before baking, but be sure to defrost it according to the recipe before baking.
Allow your mac and cheese to cool to room temperature before covering it in an airtight container or with aluminum foil. This will help it to last for up to three days in the refrigerator or up to three months in the freezer.
Transfer the pepper jack mac and cheese to an oven-safe dish and remove only the portion that you plan to serve. Add one tablespoon of milk per cup of baked mac and cheese and mix well. Cover the dish with aluminum foil and bake in the oven at 350°F for 20-30 minutes, or until thoroughly heated.
Alternatively, you can use a microwave-safe bowl to reheat the mac and cheese. Add a splash of milk to the bowl and microwave for one minute. Stir the mac and cheese and microwave for another minute, or until it's heated through.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to be able to toss the pasta in after cooking the sauce.
- Wooden spoon - Used to stir the sauce and pasta together.
- Cheese grater - You want to use fresh cheese so you need a grater to shred it.
- Baking dish - A 9x13 dish works best but a 12" skillet can be used too.
Pro Tips/Recipe Notes
- No overcooked pasta – Prepare the macaroni by cooking it al dente as per the instructions on the package. The pasta will continue to cook while in the sauce in the oven.
- Freshly grated cheese – Avoid using pre-shredded cheese as it does not have the same delicious taste and may contain additional ingredients that are not necessary. It's best to grate the cheese yourself for optimal flavor.
- Stir constantly – Once you've added the milk to the mixture, it's crucial to stir it constantly as it heats up and thickens. Failure to do so may result in burnt milk sticking to the bottom of the pot.
- Lots of sauce – Who wants to eat dry macaroni and cheese? While preparing this dish, you may initially feel that there's too much sauce, but trust me, the macaroni will absorb it as it cooks, resulting in a creamy and delicious meal.
- Create layers – You may have noticed that only half of the cheese goes into the sauce while preparing the mac and cheese. Start by adding only half of the cooked pasta to the baking dish, followed by two cups of cheese. Then, add the remaining half of the pasta and top with the remaining cheese.
Other Mac and Cheese Recipes
If you’ve tried this pepper jack mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pepper Jack Mac and Cheese
Ingredients
- 1 lb macaroni
- ½ cup unsalted butter
- 6 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 cups whole milk
- 8 cups shredded pepper jack cheese
- 1 jalapeño pepper, thinly sliced
Instructions
- Preheat oven to 400°F. Cook macaroni according to package and set aside.
- In a large saucepan or Dutch oven, melt butter. Stir in flour, garlic powder and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- Remove sauce from heat and gradually add 4 cups of cheese and whisk until cheese is melted and smooth.
- Add pasta and mix until everything is coated. Pour half of the mac and cheese into a 9x13 greased baking dish or 12 inch cast iron skillet. Add 2 cups of cheese evenly throughout and then the remaining mac and cheese. Top with remaining 2 cups of cheese and sliced jalapeños.
- Bake for 20-25 minutes or until cheese is golden brown and bubbly. Remove from heat and let cool for 5 minutes before serving.
Notes
- No overcooked pasta – Prepare the macaroni by cooking it al dente as per the instructions on the package. The pasta will continue to cook while in the sauce in the oven.
- Freshly grated cheese – Avoid using pre-shredded cheese as it does not have the same delicious taste and may contain additional ingredients that are not necessary. It's best to grate the cheese yourself for optimal flavor.
- Stir constantly – Once you've added the milk to the mixture, it's crucial to stir it constantly as it heats up and thickens. Failure to do so may result in burnt milk sticking to the bottom of the pot.
- Lots of sauce – Who wants to eat dry macaroni and cheese? While preparing this dish, you may initially feel that there's too much sauce, but trust me, the macaroni will absorb it as it cooks, resulting in a creamy and delicious meal.
- Create layers – You may have noticed that only half of the cheese goes into the sauce while preparing the mac and cheese. Start by adding only half of the cooked pasta to the baking dish, followed by two cups of cheese. Then, add the remaining half of the pasta and top with the remaining cheese
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