Description
A quick and creamy macaroni cheese with a spicy kick from pepper jack cheese.
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups shredded pepper jack cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat.
- Add flour and whisk until smooth.
- Slowly pour in milk while whisking continuously.
- Cook until the mixture thickens, about 2 minutes.
- Reduce heat to low and add shredded pepper jack cheese, stirring until melted.
- Add salt, black pepper, and paprika.
- Mix in cooked macaroni until well coated.
- Serve immediately.
Notes
- Adjust the spice level by using more or less pepper jack cheese.
- For extra creaminess, substitute half the milk with heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
Keywords: pepper jack macaroni, stovetop mac and cheese, spicy macaroni cheese