Pepper Jack Mac and Cheese

4.67 from 3 votes

This easy pepper jack mac and cheese recipe is mildly spicy, ultra creamy, and features a crispy, crunchy breadcrumb topping.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 796kcal

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.

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.
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. Stir in the cooked pasta, and season again as needed.
Note: If you plan on broiling the mac and cheese, set aside 1 ounce of the grated pepper jack cheese for topping.
Serve hot, or proceed to the optional broiling step if desired.

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 - 6 minutes total.
Remove from the broiler and serve warm.

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.