Pepper Jack Mac
Pepper jack mac is the mac and cheese of your dreams! It's loaded with jalapeno monterey jack, mozzarella, pasta, and yummy jalapenos.
Ingredients
- 12 oz macaroni noodles or other bite sized pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 2 1/2 cups whole milk
- 400 g jalapeno pepper monterey jack shredded
- 200 g mozzarella shredded
- 1 - 2 jalapenos sliced
Instructions
- Preheat the oven to 375f.
- Meanwhile, fill a pot of water and bring to a boil. Once boiling, cook 12 oz macaroni noodles or other bite sized pasta for one minute less than directed on package for al-dente. Strain the noodles and rinse in cold water. Set aside.
- Heat a large oven safe skillet over medium heat. Melt 3 tablespoons unsalted butter in the skillet and allow to simmer until slightly darkened and fragrant.
- Whisk in 3 tablespoons all purpose flour and cook for about a minute before whisking in 2 1/2 cups whole milk in batches. Once the milk has been completely whisked in, simmer it until it thickens enough to coat the back of a spoon.
- Reserve about a cup of cheese between400 g jalapeno pepper monterey jack and 200 g mozzarella, then add the remaining cheese to the milk mixture. Whisk the mixture until completely smooth. Add the 1 - 2 jalapenos and continue simmering for 2-3 minutes, stirring regularly.
- Pour the cooked pasta into the sauce, and stir until completely combined.
- Top the pasta with reserved cheese and bake at 375f for 15- 20 minutes.
- Broil at 400f for 2 -3 minutes, if you like your cheese a little crispier!
Notes
variations + substitutions
- The cheese, in part or in whole, can be substituted for any cheese that melts nicely. Cheddar, white cheddar, fontina, gruyere, or even havarti would be delicious! SMOKED WHITE CHEDDAR instead of mozzarella adds a great flavor!
- Add in some crumbled HOME SMOKED BACON.
- The milk in this recipe can be swapped out for cream.
- Add a buttered crumb topping: combine 1 1/2 cups of panko with 4 tbsp butter and sprinkle it on top of the reserved cheese.
Storage:
Any leftover pepper jack mac can be kept in the fridge in an air-tight container for 3 -4 days.
Reheat your mac and cheese in the microwave or in an oven-safe baking dish. Add a small amount of milk or cream to the mac and stir well before heating.
Batch:
This recipe for pepper jack mac will feed about 8 - 10 people as a side dish. If you're looking to feed fewer people, simply halve the recipe!make ahead mac and cheese
This recipe can be made ahead easily made ahead! Follow the same preparation steps, but stop before baking. Mix in the macaroni noodles and the cheese sauce then transfer to a baking dish. Sprinkle the reserved cheese on top, then wrap tightly with plastic wrap and place in the fridge or freezer until ready to bake. If you choose to freeze, allow the mac to thaw at room temperature for a couple of hours before baking.