Pepper Jack Cheddar Mac
Dive into a bowl of creamy, indulgent comfort with Pepper Jack Cheddar Mac, a spicy twist on classic mac and cheese. This recipe features tender elbow macaroni enveloped in a silky, rich sauce made with pepper jack and sharp cheddar cheeses, perfectly seasoned with garlic powder, onion powder, and a hint of smoked paprika for bold flavor. The addition of heavy cream takes the dish to decadent heights, while optional panko breadcrumbs add a satisfyingly crispy topping when baked. Ideal for family dinners, potlucks, or cozy nights in, this dish is ready in just 40 minutes and serves six. Packed with creamy textures and zesty cheese, Pepper Jack Cheddar Mac is your next go-to comfort food recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups pepper jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil or melted butter (optional, for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to make a roux.
Gradually whisk in the milk and cream, making sure there are no lumps. Cook the mixture for 5–6 minutes, stirring frequently, until it thickens and bubbles slightly.
Reduce the heat to low and add the pepper jack cheese and sharp cheddar cheese, a handful at a time. Stir until the cheeses are completely melted and the sauce is smooth.
Season the cheese sauce with garlic powder, onion powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning, if needed.
Add the cooked macaroni to the cheese sauce and stir until fully coated.
Optional: If baking, preheat your oven to 375°F. Transfer the mac and cheese to a greased 9x13-inch baking dish. Mix the panko breadcrumbs with the olive oil or melted butter and sprinkle evenly over the top. Bake for 15–20 minutes, or until the top is golden and crispy.
Serve hot and enjoy your Pepper Jack Cheddar Mac!
Nutrition Facts
Calories |
5814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 179.8 g | 899% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 6172 mg | 268% | |
| Total Carbohydrate | 515.2 g | 187% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 55.8 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4181 mg | 322% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1777 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
