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Pepper Jack Mac and Cheese Recipe
Creamy macaroni with Pepper Jack sauce! Classic dish that everyone loves, with a little kick.
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
Pepper Jak mac and cheese
Servings:
4
servings
Calories:
312
kcal
Author:
Anna
Ingredients
for the mac and cheese:
4
oz
macaroni pasta
uncooked
1.5
tablespoon
unsalted or salted butter
1.5
tablespoon
all-purpose flour
1.5
c
whole milk
1.5
c
grated Pepper Jack cheese
salt and pepper
to taste
½
teaspoon
crushed red peppers
for the crunchy topping:
3
tablespoon
salted butter
¼
c
breadcrumbs
¾
c
crushed tortilla chips
slices
jalapeno
US Customary
-
Metric
Instructions
Cook macaroni according to the instructions on the package. Drain, let sit covered.
In a large skillet (I used 11" cast iron skillet), melt butter.
Add flour and whisk it in. Cook for 30 to 40 seconds on medium heat, until the flour absorbs the butter and bubbles up.
Gradually add milk, slowly pouring ¼ of a cup at a time, letting the sauce thicken after each addition. Repeat until all milk is added.
Add cheese and stir in with a wooden spoon until the cheese is melted.
Add macaroni and stir in until all macaroni is coated with creamy cheese sauce.
Add salt, pepper and crushed red peppers.
Preheat oven to 400 degrees F.
In a large mixing cup, stir together melted butter, breadcrumbs and crushed tortilla chips. Sprinkle over the mac and cheese.
Place in the oven and bake for 8 to 10 minutes, until the top is golden brown and the edges start to bubble.
Garnish with jalapeno slices.
Let sit 5 minutes.
Serve.
Notes
Recipe source: CrunchyCreamySweet.com
Nutrition
Calories:
312
kcal
|
Carbohydrates:
32
g
|
Protein:
7
g
|
Fat:
16
g
|
Saturated Fat:
10
g
|
Cholesterol:
43
mg
|
Sodium:
167
mg
|
Potassium:
197
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
545
IU
|
Calcium:
124
mg
|
Iron:
0.8
mg