Prep Time: 20 mins | Cook Time: 5 mins | Servings: 5 people
This Pepper Jack Mac & Cheese is one of my ultimate favorite Mac & cheese variations. Super creamy and cheesy with the perfect kick from the pepper jack cheese.
Ingredients
1 large egg, beaten
1 stick butter
1 lb elbow macaroni
2 ¼ c. ½ & ½
4 oz. cream cheese, room temperature
2 c. hand-grated pepper jack cheese
2 c. hand-grated sharp cheddar cheese
¼ tsp dried parsley
½ tsp smoked paprika
¼ tsp red pepper flakes
¼ tsp each salt & pepper
¼ tsp onion powder
¼ tsp mustard powder
How to make Ultimate Pepper Jack Mac & Cheese
Step 1: Set the oven to broil. Using a non-stick cooking spray, grease a 2 to 3-quart casserole dish.
Step 2: Into a pot with salted boiling water, cook the pasta for about 6 minutes. Drain when done and return the cooked pasta to the pot. Add the butter and let it melt. Once melted, toss to coat the pasta.
Step 3: In the meantime, shred the cheese. Add the half-and-half and beaten egg to another pot. Cook while stirring over low heat. Then, stir in the cream cheese.
Step 4: To the cream cheese mixture, add 1 cup each of the cheddar and pepper Jack cheese. Stir well until melted. Then, add the herbs and spices. Mix well until smooth.
Step 5: Into the cheese sauce, toss in the pasta until completely coated.
Step 6: Into the prepared casserole dish, spoon half of the pasta and top with half of the leftover grated cheese. On top, spoon the remaining pasta and cheese sauce. Then, sprinkle with the rest of the grated cheese. On top, add a pinch of extra parsley and red pepper (optional).
Step 7: Place the casserole dish under the broiler and bake for about 2 to 3 minutes until the cheese has melted.
Step 8: Take the Pepper Jack Mac and cheese out of the oven when done and serve right away. Enjoy!