The Best Spicy Pepper Jack Mac and Cheese Recipe (2024)

Stop what you're doing right now, and make this irresistibly creamy, tangy,spicy pepper jack mac and cheese. Serve it stovetop style, or try my broiled variation with a crunchy topping of breadcrumbs, cheese, and pickled jalapeños. It's perfect for a casual weeknight dinner and delicious enough as a side dish for a dinner party!

Without a doubt, mac and cheese was my favorite comfort food growing up. It's creamy and cozy (like a warm hug)!

I've made a lot of different homemade mac and cheese recipes over the years, but, being a spicy foods lover, I wanted to develop a spicy twist to offset the richness of the cheese, like with myjalapeño cheese buns. Pepper jack is the *perfect* option that offers a pleasant amount of heat without going too crazy.

What Makes This Recipe Special

Here's why you should try this spicy pepper jack macaroni and cheese!

• It's delicious.A mix ofcream cheese,pepper jack,andparmigiano-reggianocheesetransforms a traditional bechamel sauce into a spicy, salty, tangy, and creamy cheese sauce.
• There's no curdling here.Cream cheeseacts as an emulsifier, preventing the sauce from curdling and adding a bit of tang to offset the richness of the cheese.
• It's flexible.Choose your own adventureby serving this as a stovetop mac and cheese or taking the optional step of broiling the pasta with a topping of panko breadcrumbs, pickled jalapeños, and more cheese. A quick broil prevents the sauce from becoming grainy or separating while developing a super crunchy topping.

For more delicious weeknight meals, try mycreamy salmon pasta,farrotto with honeynut squash and chili oil, orspaghetti arrabbiata.

Key Facts

• Pepper jack cheese is a type of Monterey Jack. Monterey Jack is quite mild in flavor, but pepper jack contains chili peppers and sometimes herbs.
• Bechamel is a white sauce traditionally made from a blond roux (a paste of cooked flour and butter) and milk. When you whisk the milk into the roux, the sauce thickens into a creamy mixture perfect for melting cheese!

Ingredient Notes

All of the ingredients in this spicy mac and cheese recipe are staple pantry items and easy to find in a grocery store.

• All-purpose flour:Use a neutral flour, like all-purpose for the roux; whole-wheat flour, for example, could leave a bitter aftertaste.
• Whole milk and heavy cream:A combination of whole milk and heavy cream keeps this mac and cheese extra creamy and reduces the chance of any curdling.
• Dried pasta:Feel free to use whatever mac & cheese shape you like. The best noodles for this recipe are shells, cavatappi, and fusilli, but you can use a classic macaroni shape too.
• Cream cheese:Cream cheese contributes to a super smooth sauce. I recommend using the standard Philadelphia cream cheese.
• Cheese:I use a mix of pepper jack and parmigiano-reggiano (parmesan) cheese. Use your favorite brand of pepper jack -- just make sure to buy a block of cheese and grate it yourself. Pre-grated cheese often has additives that can prevent it from melting properly.
• Pickled jalapeño peppers (optional):Pickled jalapeños add a nice spicy kick to the final dish. You can use any kind of hot peppers you like!

Swaps and Substitutions

• Extra-Cheesy:For a stronger cheddar flavor, sub the parm for a nice aged extra-sharp cheddar cheese.
• Spicy:Add ½ teaspoon cayenne pepper to the bechamel. You can also add some finely chopped pickled jalapeños to the cheese sauce.

How to Make Pepper Jack Mac and Cheese

Cook the pasta. Set a large pot of water to boil. Salt the water generously, add your pasta shape of choice, and cook until just barely al dente. Drain and toss with a tablespoon of unsalted butter (this helps prevent the pasta from "bloating").

Make the Bechamel

Step 1:In a small dutch oven or medium pot, melt butter. Whisk in the flour, stirring continuously.

Step 2- Make the Roux: Cook until the paste begins to foam, the "raw smell" disappears (it should smell nutty), and the color transform from off-white to light golden.

Step 3 - Add the Liquids:Whisking constantly, slowly pour in the milk and cream a little bit at a time. When you first add milk to the roux, the roux will initially seize up and start clumping, but as you continue to add milk, it will melt into the milk.

Step 4 - Simmer the Bechamel:To thicken the sauce, the mixture needs to "activate" by simmering. Continue whisking frequently as you bring the mixture to a simmer over medium heat. Whisk away any lumps.

Make the Mac & Cheese

Step 5: Simmer for 3 minutes, or until the bechamel is thick enough to coat the back of a spoon. Season with garlic powder, mustard powder, paprika, salt, and pepper.

Step 6: Remove the bechamel from the heat, then whisk in the cream cheese. Slowly add in the pepper jack and parmigiano-reggiano cheeses, whisking to combine.

Step 7: At this point, the cheese mixture should be fully melted and smooth.

Step 8: Stir in the drained pasta, and toss to combine. At this point, you can serve as is in this"stovetop" style.

Broil (Optional)

Step 9 - Orrrr, you can broil the whole thing! Transfer mac and cheese to a greased ovenproof cast-iron skillet or casserole dish. Top with pickled jalapeños, breadcrumbs, cheese, and dollop with butter.

Step 10 - Broil for 4 - 6 minutes, rotating frequently until the breadcrumbs are crispy and golden brown and the cheese is melted.

Expert Tips

For the best mac and cheese, follow these important tips!

• Slowly add the liquids.Donotadd the milk and cream all at once. Instead, while whisking continuously, slowly pour in the liquid a little bit at a time, whisking away any lumps as you do. This will give you enough time and security to whisk through any small clumps.
• Use a spatula if needed.Sometimes, bits of flour will stick to the corners of the pot. Switch to a flexible spatula if needed to prevent any small lumps of roux from forming.
• Add the cheese off the heat.High heat can curdle the melting cheese, so make sure to add it off the heat.

Storage Instructions

• For stovetop mac:Store leftovers in an airtight container for 3 - 4 days in the fridge. Reheat mac and cheese on the stovetop over low heat until warmed through, adding a little extra milk into the pot if needed to make sure everything is nice and creamy.
• For broiled mac:Leftovers can be stored in an airtight container for 3 - 4 days in the fridge. To reheat, transfer to an oven-proof container and cover with foil. Bake at 350°F/177°C for 5 minutes, then remove the foil and bake until warmed through.

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Happy eating! Love, Karishma

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