Spicy Jack Mac Cheese with Broccoli
Indulge in the ultimate comfort food upgrade with this Spicy Jack Mac Cheese with Broccoli—a bold, flavorful twist on a classic favorite. Featuring tender elbow macaroni and vibrant broccoli florets, this creamy baked dish is loaded with the zesty kick of Pepper Jack cheese, a hint of smoked paprika, and a touch of cayenne for just the right amount of heat. Topped with golden, crunchy panko breadcrumbs for a satisfying crunch, this recipe balances spice and richness with wholesome ingredients. With its simple stovetop-to-oven technique, this dish is perfect for weeknight dinners or crowd-pleasing gatherings. Serve it hot and watch it disappear in no time!
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 3 cups Broccoli florets
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 1 tsp Garlic powder
- 0.5 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 2 cups Pepper Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 0.5 tsp Red pepper flakes
- 1 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water with the pasta. 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 until the mixture turns a light golden color, forming a roux.
Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and starts to thicken, about 5 minutes.
Stir in garlic powder, smoked paprika, cayenne pepper, salt, and red pepper flakes. Reduce the heat to low and add the shredded Pepper Jack cheese and Cheddar cheese. Stir until the cheese is fully melted and the sauce is creamy.
Add the cooked macaroni and broccoli to the cheese sauce, stirring thoroughly to coat the pasta and broccoli evenly.
Preheat the broiler. Transfer the mac and cheese to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Place the baking dish under the broiler for 2-4 minutes, or until the breadcrumbs are golden and crisp. Watch carefully to prevent burning.
Remove from the oven and let cool for 5 minutes. Serve hot and enjoy!
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.2 g | 352% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 386.3 g | 140% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 54.6 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3474 mg | 267% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1518 mg | 32% | |
*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.
