Pepper Jack Mac and Cheese
This post may contain affiliate links. Please read our full disclosure policy.
If you’re anything like me, you love a cozy, cheesy recipe that doesn’t take a million ingredients or make a huge mess. This Pepper Jack Mac and Cheese is quick, super creamy, and has just the right amount of heat to keep things a little interesting.
It’s made with simple ingredients you probably already have, and you can serve it as a main dish or a crowd-pleasing side. Whether you’re feeding kids, picky eaters, or spice lovers, you can adjust it to make everyone happy.
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
I owned a small meal prep business for years, and let me tell you—we made a lot of mac and cheese. It was one of our most requested comfort foods, and it’s still one of my favorites. I might be a little obsessed with finding new ways to make it!
If you love pasta as much as I do, check out more from my pasta recipe collection. This Bacon Chicken Pasta feels a bit like mac and cheese, and it has bacon!
Simple Ingredients
Recipe Notes
- Pasta: Elbow macaroni is classic, but any short pasta works—think shells, cavatappi, or rotini.
- Pepper Jack Cheese: This brings the heat and creaminess. Freshly shredded melts best and gives you the smoothest texture. Pre-shredded will work in a pinch but may result in a slightly less silky sauce.
- White Cheddar Cheese: Balances the spice from the pepper jack with a sharp, creamy bite. Feel free to swap with mozzarella or Colby Jack if you want a milder version.
- Spices: These simple pantry spices add depth and warmth. The cayenne is totally optional—use more or less depending on your heat preference.
How to make Pepper Jack Macaroni and Cheese
Step 1: Cook the pasta. Boil until al dente, then drain and set aside.
Step 2: Make a roux. Melt butter, whisk in flour, and cook for 1-2 minutes.
Step 3: Add milk slowly, whisking until the sauce begins to thicken.
Step 4: Mix in spices.
Step 5: Reduce the heat and add the cheese, mixing until it has all melted.
Step 6: Combine with pasta. Stir cooked pasta into the cheese sauce until fully coated.
Tips and Variations
- Take your time with the roux – It’s worth those extra couple of minutes to whisk until smooth and lightly golden. That’s the secret to a silky, rich sauce that clings to every noodle.
- Grate your cheese – I know you’ve heard it before, but it makes a big difference! Pre-shredded cheese has anti-caking agents that can mess with the texture. Freshly grated pepper jack melts like a dream.
- Add grilled chicken – We love this combo! You can slice and layer the chicken over the mac or dice it up and stir it right into the sauce.
- Top it off and bake – For a little crunch, add a topping before baking. Try crushed potato chips, buttered panko, or even smashed Ritz crackers. It adds texture and makes it feel a little fancy.
- Swap the pasta shape – Elbow macaroni is classic, but cavatappi, shells, or rotini all work great and hold onto that creamy sauce.
- Make it smoky – Stir in some cooked bacon or smoked sausage for a smoky-salty twist that’s always a crowd-pleaser.
What to serve with Pepper Jack Pasta
I love pairing this mac and cheese with my Mexican Chicken Breast—it’s juicy, full of flavor, and bakes in just 20 minutes. The bold spices work perfectly with the creamy, cheesy pasta.
Meatballs are another great option. Try my easy Chicken Meatballs for a cozy, satisfying combo that turns this into a full-on comfort food dinner.
For something lighter, serve with a simple green salad or roasted veggies to balance out the richness.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Stovetop Pepper Jack Mac and Cheese
Equipment
Ingredients
- 8 ounces Macaroni or your favorite short pasta
- 1 teaspoon Salt for boiling water
- 2 Tablespoons Butter
- 2 Tablespoons All-Purpose Flour
- 2 cups Whole Milk
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 8 ounces Pepper Jack Cheese shredded
- 4 ounces White Cheddar Cheese shredded
Instructions
- Bring a medium pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.8 ounces Macaroni, 1 teaspoon Salt
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly, creating a roux.2 Tablespoons Butter, 2 Tablespoons All-Purpose Flour
- Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the mixture thickens, about 5 minutes.2 cups Whole Milk
- Stir in the garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper.½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ¼ teaspoon Cayenne Pepper, ½ teaspoon Salt, ½ teaspoon Pepper
- Reduce the heat to medium-low and stir in the shredded pepper jack and cheddar cheese, one handful at a time, stirring constantly until melted and smooth.8 ounces Pepper Jack Cheese, 4 ounces White Cheddar Cheese
- Add the cooked pasta to the cheese sauce and stir until fully coated and creamy. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of milk to bring the sauce back to life.
- If baked, cover with foil and warm in a 350°F oven until heated through.
Thank you for sharing this recipe! Looks delicious!!
I’m a big Mac n cheese lover and this is the best. Love the little kick!
Thanks for the recipe!!
Thanks Connie! I love the little kick too.