Description
Creamy pepper jack macaroni & cheese delivers bold, spicy comfort with minimal effort. Cheesy, zesty pasta promises a quick weeknight dinner solution that satisfies hunger and delights taste buds in mere minutes.
Ingredients
Scale
Cheese:
- 2 cups shredded Pepper Jack cheese
- 1 cup shredded sharp cheddar cheese
Main Ingredients:
- 12 ounces (340 grams) elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream
Seasonings and Garnishes:
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
- Optional: chopped parsley
- Optional: crushed red pepper flakes
Instructions
- Prepare a spacious pot with salted water, bringing it to a rolling boil. Submerge pasta and cook until achieving an al dente texture, typically following package recommendations. Once cooked, carefully drain and reserve the pasta.
- Return the identical pot to medium heat. Allow butter to melt completely, creating a smooth base. Introduce flour and continuously whisk, creating a golden roux that develops rich flavor and eliminates raw flour taste.
- Gently stream milk and cream into the roux, maintaining constant whisking to prevent lumps. Allow the mixture to softly simmer, gradually thickening into a velvety sauce that coats the back of a spoon.
- Reduce heat to low. Progressively incorporate Pepper Jack and cheddar cheeses, stirring until creating a luxuriously smooth, molten cheese sauce. Integrate garlic powder, smoked paprika, salt, and pepper, tasting and adjusting seasonings for balanced flavor complexity.
- Reintroduce drained pasta into the cheese sauce, gently folding to ensure each pasta piece becomes thoroughly enrobed in the creamy mixture. Ensure uniform coating for maximum flavor distribution.
- Transfer to serving dishes immediately, offering optional garnishes like fresh parsley or crushed red pepper flakes for those desiring an additional spicy dimension. Serve piping hot for optimal taste and texture.
Notes
- Master the roux by continuously whisking to prevent burning and create a smooth base for your cheese sauce.
- Grate cheese fresh for optimal melting and creamier texture, avoiding pre-shredded cheese which contains anti-caking agents.
- Customize heat levels by adjusting Pepper Jack quantity or adding extra spices like cayenne for more kick.
- Make it gluten-free by substituting regular pasta with chickpea or rice pasta and using gluten-free flour for the roux.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 670
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 80 mg