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 my jalapeño 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 of cream cheese, pepper jack, and parmigiano-reggiano cheese transforms a traditional bechamel sauce into a spicy, salty, tangy, and creamy cheese sauce.
- There's no curdling here. Cream cheese acts 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 adventure by 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 my creamy salmon pasta, farrotto with honeynut squash and chili oil, or spaghetti 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. Do not add 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.
Recipe FAQs
You can definitely use 2% milk instead of whole milk, but I wouldn't recommend anything lower fat than that.
Instead of the milk and cream combination, you can use all whole milk for a slightly lighter mac and cheese. I wouldn't replace the cream with anything lower in fat, though!
A lumpy bechamel is usually the result of improper whisking or adding the milk too quickly. If this happens, try adding an ice cube to the pot on low heat, and whisk vigorously until it smooths out. Still having issues? Blend the bechamel in a blender until smooth.
If your cheese hasn't fully melted, the bechamel sauce might have cooled a bit too much after removing it from the heat. When this happens, you can set the pot over the lowest heat possible to continue melting the cheese. Once the cheese starts melting, remove from the heat and whisk continuously to fully melt it. Make sure not to set it over a higher heat, or it might curdle!
A grainy/gritty texture in your mac and cheese sauce usually occurs if you stir in the cheese when the pot is too hot. Make sure you remove the pot from the heat before adding the cheese, or the cheese may "cook" and curdle or turn grainy. Finally, do not use pre-shredded cheese!
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Happy eating! Love, KarishmaPepper Jack Mac and Cheese
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- Kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon mustard powder
- ½ teaspoon smoked paprika, optional
- 8 ounces dried, short pasta, such as cavatappi, medium shells, or fusilli
- 4 ounces cream cheese, cut into 1-inch cubes
- 8 ounces pepper jack cheese, freshly grated
- ½ cup parmigiano-reggiano cheese, finely grated
Broil (Optional) with Breadcrumb Topping:
- 1 tablespoon unsalted butter
- ¼ cup panko breadcrumbs
- 8 pickled jalapeños, drained of any pickling liquid then chopped
Instructions
Cook the Pasta:
- Set a large pot of water to boil for cooking the pasta. Once the water is boiling, salt generously and add 8 ounces dried, short pasta. Cook according to package instructions until just barely al dente. Drain, then toss with 1 tablespoon unsalted butter, and set aside.
Make the Bechamel:
- Set a 2.5 quart dutch oven or pot over medium heat and melt 2 tablespoons unsalted butter.
- Make the roux: Once the butter is melted, slowly add 2 tablespoons all-purpose flour, whisking vigorously to incorporate the flour into the butter and remove any dry clumps. Continue whisking, about 2 minutes, or until a paste begins to foam, the flour no longer has a raw smell, and the color is a light golden brown.
- Add the liquids: Whisking constantly, slowly pour in the 1 ½ cups whole milk and ½ cup heavy cream, adding just a little bit at a time.Note: Don't be alarmed if the mixture seizes up and the roux clumps; it will smooth out again. Make sure to whisk around the edges (or switch to a spatula if needed) of the pan to re-integrate any stuck clumps.
- Simmer: Once all of the liquid has been added, continue whisking frequently and bring to a simmer over medium heat, about 5 minutes.Reduce the heat to low, then continue whisking until the mixture is thick enough to coat the back of a spoon.
- Season with kosher salt (to taste), ¼ teaspoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon mustard powder, and ½ teaspoon smoked paprika.
- Add the cheese: Remove the pot from the heat, then slowly stir in 4 ounces cream cheese, 8 ounces pepper jack cheese, and ½ cup parmigiano-reggiano cheese, whisking frequently until melted. Season again as needed. Note: If you plan on broiling the mac and cheese, set aside ⅛ of the grated pepper jack cheese for topping).Serve hot, or proceed to the optional broiling step if desired.
Optional Broil with Breadcrumb Topping:
- In a small bowl, add 1 tablespoon unsalted butter and place in the microwave in 15-second intervals until melted. Stir in the ¼ cup panko breadcrumbs until coated.
- Adjust an oven rack to be 5-6 inches below the broiler element. Turn the broiler on to 'HI.'
- Grease a 10-inch cast-iron skillet with cooking spray or butter. Transfer mac and cheese to the skillet in an even layer. Top with chopped pickled jalapeños and the remaining pepper jack cheese. Sprinkle the breadcrumb topping on top.
- Place under the broiler in 2 minute intervals, rotating once a minute to ensure even browning. Broil until the top is evenly browned and crispy, about 4 to 6 minutes total. Remove from the broiler and serve warm.
Video
Notes
- For extra cheddary flavor, sub the parmigiano-reggiano cheese for a nice aged extra-sharp cheddar.
- For a spicier mac and cheese, add some cayenne pepper to the bechamel. You can also add some finely chopped pickled jalapeños to the cheese sauce.
- Slowly add the liquids. Do not add 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.
- 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.
- 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.
- 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.
Abha
My family loved this for Thanksgiving! It is extremely creamy and has the perfect bite from the pepper jack. We also added crispy jalapeños to the bread crumb topping which was tasty. I like that you can either serve straight from stovetop or broil for a crunch.