Pepper Jack Stovetop Macaroni & Cheese
Ingredients:
8 oz elbow macaroni
2 cups shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
3 cups milk (whole or 2% for creaminess)
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (optional, for extra heat)
Fresh cilantro or parsley for garnish (optional)
Directions:
Cook the Pasta:
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
Make the Cheese Sauce:
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until the mixture is bubbly and light golden (this is called a roux).
Gradually whisk in the milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens and begins to bubble (about 5-7 minutes).
Add Seasonings and Cheese:
Stir in garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). Mix well.
Lower the heat and add the shredded pepper jack and cheddar cheeses, stirring until the cheese is fully melted and the sauce is smooth.
Combine Pasta and Sauce:
Add the cooked macaroni to the cheese sauce and stir until the pasta is well-coated. Cook for an additional 1-2 minutes, allowing the flavors to meld.
Serve:
Remove from heat and let it sit for a couple of minutes to thicken slightly. Garnish with fresh cilantro or parsley if desired. Serve warm.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 450 kcal per serving
Servings: Serves 4-6