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.
Ingredients
Units
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, following package instructions.
- Drain and set aside.
Make the Roux:
- In the same pot, melt butter over medium-high heat until bubbly.
- Gradually whisk in the flour, a little at a time, to form a thick, pale yellow paste.
Prepare the Sauce:
- Slowly pour in milk, whisking continuously to avoid lumps.
- Cook until the sauce thickens and reaches a creamy consistency, about 2–3 minutes.
Season and Add Cheese:
- Season the sauce with salt, pepper, and a pinch of red pepper flakes.
- Remove from heat and stir in shredded pepper jack and mozzarella cheeses. Mix until smooth.
Combine with Pasta:
- Add the drained pasta back into the pot.
- 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.
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.
