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–+ servings
Mac and cheese in a pan that was made with pepper jack cheese.
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Stovetop Pepper Jack Mac and Cheese

Creamy, cheesy, and just the right amount of kick—this Pepper Jack Mac and Cheese is the kind of comfort food you’ll want to make on repeat. Whether you keep it simple or load it up with toppings, it’s a guaranteed crowd-pleaser.
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 451kcal
Author Jill Machovsky

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
    Flour and butter mixed to make a roux.
  • 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
    Milk being added to the roux.
  • 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
    Spices added to the roux.
  • Remove from the heat and stir in the shredded pepper jack and cheddar, stirring constantly until melted and smooth.
    8 ounces Pepper Jack Cheese, 4 ounces White Cheddar Cheese
    Pepper jack cheese and cheddar cheese added to the roux before stirring it up.
  • Add the cooked pasta to the cheese sauce and stir until fully coated and creamy. Serve immediately.
    Pepper Jack mac and cheese completed in a Dutch oven.

Notes

Storage & Reheating:

  • 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.

Tips

  • 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.
Did You Try This Recipe? Let me know!Mention @cookingupmemories and tag #cookingupmemories!

Nutrition

Calories: 451kcal | Carbohydrates: 35g | Protein: 22g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 1189mg | Potassium: 262mg | Fiber: 1g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 0.1mg | Calcium: 527mg | Iron: 1mg
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