Pepper Jack Mac
Indulge in the ultimate comfort food with this Pepper Jack Mac—an irresistibly creamy baked mac and cheese with a spicy twist! Made with a rich blend of gooey pepper jack, sharp cheddar, and velvety cream cheese, this dish takes classic mac and cheese to new heights. A hint of garlic, smoky paprika, and optional red pepper flakes adds layers of flavor, while a golden, crunchy panko breadcrumb topping provides the perfect contrast to the creamy sauce. Best of all, it’s ready in just 45 minutes, making it a fantastic choice for weeknight dinners or indulgent gatherings. Serve this bold, flavorful Pepper Jack Mac with a sprinkle of fresh parsley, and watch it disappear from the table! Perfect for lovers of cheesy pasta with a kick, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 3 cups Pepper jack cheese, shredded
- 1 cup Sharp cheddar cheese, shredded
- 4 ounces Cream cheese, softened
- 1 teaspoon Garlic powder
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions 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 to create a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and slowly stir in the shredded pepper jack cheese, sharp cheddar cheese, and cream cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth.
Add the garlic powder, smoked paprika, salt, black pepper, and optional red pepper flakes to the cheese sauce. Stir well to combine.
Mix the cooked macaroni into the cheese sauce, ensuring every piece is coated evenly.
Preheat your oven to 375°F (190°C) if you plan to bake the mac and cheese.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Spread the breadcrumb mixture over the macaroni and cheese in an oven-safe dish.
Bake for 12-15 minutes, or until the breadcrumbs are golden brown. If you're short on time, you can broil it for 2-3 minutes instead, watching closely to avoid burning.
Remove the dish from the oven and allow it to cool slightly before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
5456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.5 g | 443% | |
| Saturated Fat | 199.8 g | 999% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 997 mg | 332% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 55.3 g | ||
| Protein | 190.8 g | 382% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 4277 mg | 329% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1745 mg | 37% | |
*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.
