Pepper Jack Stovetop Macaroni & Cheese

A creamy and spicy twist on classic mac and cheese, this stovetop version features the kick of pepper jack cheese balanced with the gooey goodness of mozzarella. Perfect as a quick and satisfying meal or a crowd-pleasing side dish.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 25 minutes, it’s perfect for busy weeknights.
• Spicy and Creamy: The pepper jack cheese adds a mild heat, while mozzarella keeps it rich and creamy.
• One-Pot Wonder: Minimal cleanup means more time to enjoy your meal.
• Versatile: A great base for adding proteins or vegetables to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• ½ pound uncooked elbow noodles or similar short pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 ½ cups milk (2% or your choice)
• Salt and pepper, to taste
• Pinch of red pepper flakes
• 1 ½ cups pepper jack cheese, shredded
• ½ cup mozzarella cheese, shredded

Directions

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, according to package instructions.
3. Drain the pasta and set it aside.

Make the Roux

1. In the same pot, melt butter over medium-high heat until bubbly.
2. Gradually whisk in flour, adding a little at a time, and cook until the mixture forms a thick, pale yellow paste.

Prepare the Sauce

1. Slowly pour in the milk while whisking continuously to avoid lumps.
2. Cook for 2-3 minutes, or until the sauce thickens and becomes creamy.

Season and Add Cheese

1. Season the sauce with salt, pepper, and a pinch of red pepper flakes for a hint of spice.
2. Remove the pot from heat and stir in shredded pepper jack and mozzarella cheese.
3. Mix until the cheese is completely melted and the sauce is smooth.

Combine with Pasta

1. Return the drained pasta to the pot.
2. Stir until the pasta is evenly coated in the creamy cheese sauce.

Serve

1. Serve hot as a main dish or side, and enjoy this cheesy, spicy comfort food!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Variations

• Protein Additions: Add cooked bacon, grilled chicken, or shrimp for a heartier dish.
• Vegetable Additions: Stir in steamed broccoli, sautéed spinach, or roasted red peppers.
• Cheese Substitutions: Replace mozzarella with cheddar, gouda, or Monterey Jack for different flavors.
• Extra Spicy: Increase red pepper flakes or add diced jalapeños for more heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of milk to loosen the sauce if needed.

FAQs

1. Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells works well in this recipe.

2. How do I make the sauce smoother?

Whisk continuously while adding the milk to ensure no lumps form in the sauce.

3. Is this dish very spicy?

The pepper jack adds mild heat, but you can adjust the spice level with red pepper flakes or additional cheese.

4. Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly and creates a creamier sauce.

5. Can I make this dish gluten-free?

Yes, substitute the flour with a gluten-free all-purpose blend and use gluten-free pasta.

6. Can I make this ahead of time?

The dish is best served fresh, but you can prepare the cheese sauce in advance and reheat it when ready to serve.

7. What sides pair well with this mac and cheese?

Serve with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

8. How do I prevent the cheese sauce from separating?

Avoid overheating the sauce; remove the pot from heat before stirring in the cheese.

9. Can I double the recipe?

Absolutely! Just use a larger pot to accommodate the extra pasta and sauce.

10. What’s the best milk to use?

Whole milk gives the richest flavor, but 2% or even non-dairy milk can be used for a lighter option.

Conclusion

Pepper Jack Stovetop Macaroni & Cheese takes classic comfort food to a new level with its creamy texture and spicy kick. Perfect for a quick dinner or a cozy side dish, it’s sure to be a hit with the whole family. Try this recipe today and enjoy a delicious twist on a timeless favorite!

Pepper Jack Stovetop Macaroni & Cheese

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish, Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This creamy, spicy twist on classic mac and cheese combines rich pepper jack and mozzarella cheeses for a bold and satisfying dish. Ready in just 25 minutes, it’s perfect for weeknight dinners or as a comforting side dish.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 pound uncooked elbow noodles or similar short pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk (2% or your choice)
• Salt and pepper, to taste
• Pinch of red pepper flakes
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup mozzarella cheese, shredded

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Instructions

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until al dente, following package instructions.
3. Drain and set aside.

Make the Roux:

1. In the same pot, melt butter over medium-high heat until bubbly.
2. Gradually whisk in the flour, a little at a time, to form a thick, pale yellow paste.

Prepare the Sauce:

1. Slowly pour in milk, whisking continuously to avoid lumps.
2. Cook until the sauce thickens and reaches a creamy consistency, about 2–3 minutes.

Season and Add Cheese:

1. Season the sauce with salt, pepper, and a pinch of red pepper flakes.
2. Remove from heat and stir in shredded pepper jack and mozzarella cheeses. Mix until smooth.

Combine with Pasta:

1. Add the drained pasta back into the pot.
2. Stir until the pasta is evenly coated with the cheese sauce.

Serve:

Serve hot as a main dish or side, garnished with extra red pepper flakes if desired.

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Notes

• For a milder version, substitute half the pepper jack with cheddar or Monterey Jack cheese.
• Add cooked bacon bits or diced jalapeños for extra flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk.