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There’s something incredibly comforting about a pot of mac and cheese bubbling on the stove—and when you add the creamy spice of pepper jack cheese into the mix, it becomes something even more crave-worthy. This Stovetop Pepper Jack Mac and Cheese is a 20-minute, one-pot wonder that delivers both bold flavor and rich texture, making it a regular weeknight hero in my kitchen. Whether you serve it as a main dish or pair it with grilled meats, it never disappoints.
For a long time, I stuck with the classic cheddar version, but one day I had pepper jack and mozzarella in the fridge and thought—why not? What came out was this creamy, spicy, stretchy mac that instantly won over my family. It’s now our go-to recipe when we want something a little more exciting than the usual comfort food.
Essential Ingredients and Substitutions
- Elbow Macaroni: Classic choice for this dish. Holds sauce well and cooks fast. Other short pastas like fusilli, penne, or bowties will work if that’s what you have.
- Unsalted Butter: It forms the base of the roux and lets you control the salt level. If using salted butter, adjust seasoning later.
- All-Purpose Flour: Used with butter to make a roux, thickening the sauce and giving it that luscious, silky texture.
- Milk: I recommend 2% or whole milk for richness, but heavy cream or a mix of cream and milk will make it even more indulgent.
- Salt, Black Pepper, and Red Pepper Flakes: Just enough seasoning to bring the sauce to life. You can adjust the red pepper for more or less heat.
- Pepper Jack Cheese: The star of the show—spicy, melty, and flavorful. Always grate it fresh so it melts smoothly.
- Mozzarella Cheese: Adds that stretchy, creamy quality. Also best grated fresh from a block.
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How to Make Stovetop Pepper Jack Mac and Cheese
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente—usually about 1 minute less than the package instructions. This keeps the noodles firm enough to hold up to the sauce. Drain and set aside.
- Step 2: Make the Roux
- In the same pot, melt the butter over medium-high heat. Once it begins to bubble, add the flour one tablespoon at a time, whisking constantly. Continue whisking until the mixture becomes a pale golden paste and no longer smells like raw flour. This step usually takes 2–3 minutes.
- Step 3: Add the Milk
- Gradually pour in the milk while continuing to whisk. The mixture will thicken into a smooth, creamy base after a few minutes. Once thickened, reduce the heat to low and season with salt, black pepper, and red pepper flakes.
- Step 4: Melt the Cheese
- Remove the pot from the heat and stir in the grated pepper jack and mozzarella cheeses. Keep stirring until the cheese melts completely and the sauce becomes smooth and glossy.
- Step 5: Combine with Pasta
- Return the cooked pasta to the pot and gently fold it into the cheese sauce until fully coated. If the sauce feels too thick, add a splash more milk to loosen it up to your desired consistency.
What to Serve with Spicy Pepper Jack Mac
- Roasted veggies like garlic green beans, asparagus, or broccoli
- Grilled meats – think BBQ chicken, steak, burgers, or ribs
- Fresh salads with vinaigrette to cut the richness
- Buffalo wings for a spicy combo (the cooling cheese sauce balances heat perfectly)
- Slow cooker meatloaf – surprisingly great together
Tips & Customizations
- Make it milder: Use more mozzarella and less pepper jack, or swap in a neutral cheese like Monterey Jack or Colby Jack.
- Turn up the heat: Add diced jalapeños, cayenne pepper, or even chipotle powder for a smoky kick.
- Add protein: Stir in cooked shredded chicken, chopped ham, or crispy bacon.
- Boost with veggies: Try adding steamed broccoli, corn, roasted red peppers, or peas.
- Season it up: Garlic powder, ground mustard, paprika, or dried oregano are all great additions for more flavor depth.
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How to Store and Reheat Pepper Jack Mac and Cheese
- Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm in the microwave in short bursts, stirring in between, or reheat on the stovetop over low heat. Add a splash of milk or broth to bring back the creamy texture.
Final Thoughts
This Stovetop Pepper Jack Mac and Cheese is everything you want in comfort food—creamy, melty, just a little spicy, and completely satisfying. It’s fast enough for a weeknight, fancy enough for guests, and flexible enough to become whatever you need it to be. Whether you’re scooping it onto a plate beside a juicy steak or enjoying a bowl on the couch, it’s going to hit the spot every time.
Frequently Asked Questions
- → Can I use a different kind of pasta?
- Yes, any short pasta like shells, rotini, or penne will work well.
- → Is this mac and cheese spicy?
- It has a mild kick from the pepper jack and red pepper flakes, but you can adjust the heat to your liking.
- → Can I make it ahead of time?
- Yes, just store it in the fridge and reheat with a splash of milk to loosen the sauce.
- → How do I make it extra creamy?
- Use whole milk or add a splash of heavy cream for more richness.
- → Can I freeze leftovers?
- It's best enjoyed fresh, but you can freeze it in an airtight container. Reheat gently with added milk.