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Pepper Jack Stovetop Macaroni & Cheese

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Stovetop, creamy Macaroni & Cheese with a little kick of Pepper Jack cheese!
Stovetop Pepper Jack Macaroni & Cheese | Persnickety Plates

It’s Monday again. I hate when that happens. Did you have a good weekend? I went to see “The Package” concert on Saturday. That’s New Kids on the Block, 98 Degrees, and Boyz II Men. NKOTB was a little before my time but I still had fun. Even though I only knew about 20% of the songs. Now the countdown begins for the Jay-Z/Justin Timberlake concert. I’ll know alllll those songs.

This is a great weeknight meal and perfect for Meatless Monday. We happened to have some leftover (delicious) grilled chicken that the Mr. made so I paired it with that. The pepper jack isn’t overly spicy and I think it’d be fine for kids (here’s a tamer version if you’re worried about spice). It’s super creamy and cheesy. I tried to take a cool picture of the melty cheese stretching but I underestimated how hard it would be to hold the fork and the camera still to get the shot. So you get an out of focus picture of my bite. Sometimes I wish I had a tripod.
Stovetop Pepper Jack Macaroni & Cheese | Persnickety Plates

Pepper Jack Stovetop Macaroni & Cheese

Melissa | Persnickety Plates
Stovetop, creamy Macaroni & Cheese with a little kick of Pepper Jack cheese!
5 from 1 vote
Servings 4 -6 servings

Ingredients
  

  • 1/2 lb rotini noodles I used a tomato & spinach garden pasta
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/2 cup milk I used 2%
  • salt & pepper to taste
  • pinch of red pepper flakes
  • 1 1/2 cup pepper jack shredded
  • 1/2 cup mozzarella shredded

Instructions
 

  • In a large pot, bring salted water to boil and cook your noodles.
  • Drain noodles and set aside.
  • Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
  • Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
  • Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
  • Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheeses. Stir until fully melted and incorporated.
  • Add your drained pasta to the cheese mixture and stir to fully coat.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

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Stovetop Pepper Jack Macaroni & Cheese | Persnickety Plates

Things you may need…
Garden Rotini Noodles
a good whisk
Colander

Or maybe you’d like…
Stovetop Creamy Mac & Cheese
stovetopmac-amp-cheese2
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  1. Ashley says

    This sounds soo good! I love all things pepper jack 🙂

  2. Jessica Pelasky says

    This looks amazing!! 🙂 I definitely Pinned this for later!

  3. Kate | Food Babbles says

    Oh my goodness, you just made me feel old 😉 NKOTB was totally my time!! And the others too. Glad you had fun! And this looks amazing. Drool!!

  4. LUCY GOTHRO says

    5 stars
    I transposed the amounts of cheese to be added, so I ended up using 1-1/2 cups of mozzarella, and 1/2 cup of pepper jack! I also added a few shakes of garlic powder and 7 cut-up slices of drained bacon – it came out GREAT! Thank you so much for posting this!

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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