Pepper Jack Mac
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
514 kcal
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Course
Main Course
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Cuisine
American
Pepper Jack Mac
Description
The Pepper Jack Mac recipe combines torchio pasta with a smooth cheese sauce created by melting pepper jack cheese into a butter-flour roux enriched with whole milk. Jalapeño slices are stirred into the sauce and pasta before baking, giving the dish a subtle spice layered with creamy texture. Baking the mac and cheese develops a lightly browned, bubbling cheese crust, enhanced optionally by broiling at the end for deeper color. This approach to mac and cheese highlights the creamy, slightly spicy pepper jack cheese and the distinct shape of torchio pasta that holds the sauce well.
Cooking the pasta just short of al dente helps it finish cooking in the oven without over-softening. Keeping some shredded cheese aside for a top layer adds a gratineed finish. The inclusion of jalapeños with seeds adds heat without overwhelming the dish, balancing the richness of the cheese sauce.
Serving the baked Pepper Jack Mac immediately ensures a creamy interior with a crispy top. Complement this hearty dish with a green salad to add freshness and balance the cheese’s richness.
For added texture, consider topping with a buttery breadcrumb crust or including crisp crumbled bacon before baking. Alternatively, homemade pepper jack cheese made by mixing Monterey Jack with minced jalapeños can personalize the flavor intensity.
Ingredients
- 1/2 pound torchio pasta large shape pasta
- 2 Tbsp butter unsalted
- 2 Tbsp flour
- 2 cups milk whole
- 1 pound pepper jack cheese shredded
- 1-2 jalapeño thinly sliced, seeds and all
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
Instructions
- Set oven to 350F
- Set aside 1/2 cup or so of the shredded cheese for topping.
- Cook the pasta in plenty of salted water just until al dente. I usually cook pasta a good 2 or 3 minutes less than the package says. Drain and set aside.
- Melt the butter in a large pan and add the flour. Cook over medium heat, stirring constantly, for a minute or so. Add the milk and stir or whisk until well combined. Cook, stirring constantly, until the mixture thickens. Remove from the heat and add the cheese, a little at a time, while stirring, until all the cheese has been incorporated and the sauce is smooth. Season with salt and pepper to taste.
- Stir the cooked pasta into the sauce, along with the sliced jalapeños and mix well. Top with the reserved cheese.
- Bake for about 20 minutes until browned and bubbling throughout. You can run it under the broiler for a minute or two at the end to brown it further. Serve right away with a green salad.
Notes
- Add a buttery breadcrumb topping by toasting fresh breadcrumbs with melted butter, salt, and pepper until crisp for extra crunch before baking.
- Incorporate crisp crumbled bacon into the pasta for a smoky, savory accent.
- Make your own pepper jack cheese by blending Monterey Jack with finely minced jalapeños to adjust heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 35g | 12% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 487mg | 20% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 674mg | 67% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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