This Spicy Pepper Jack Mac and Cheese is a lively twist on the classic, ready in about 15 minutes. Simple pantry ingredients form a creamy roux-based cheese sauce, while pepper jack, jalapeño, cherry tomatoes and a touch of hot sauce add bright heat and flavor. It’s an easy weeknight meal that also works well as a casserole or a hearty side.
Kelley’s Tips
Before You Get Started
- Shred your own cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting. Freshly shredded pepper jack or Monterey Jack will give the smoothest sauce.
- Make it a meal. Add cooked protein such as blackened chicken, shrimp, or crisp bacon for more substance. The dish is also satisfying on its own as a vegetarian main.
- Turn it into a casserole. Combine the pasta and sauce in a baking dish, top with extra pepper jack or breadcrumbs, and bake at 350°F until bubbly, about 15–20 minutes.
Ingredients
- Cavatappi pasta – the spirals trap sauce, but penne, elbow, or farfalle work well too.
- Roux – unsalted butter, all-purpose flour and milk to make a creamy base. Whole milk gives the richest result.
- Pepper jack cheese – provides the signature spice; substitute Monterey Jack or sharp cheddar if desired.
- Cherry tomatoes – add color, texture and a hint of sweetness. Quartered tomatoes are recommended.
- Jalapeño, Tabasco and cayenne – layered heat from fresh jalapeño and hot sauces; adjust amounts to suit your tolerance.
- Fresh parsley – chopped, for garnish and a bright finish.
How To Make Spicy Pepper Jack Mac and Cheese
- Cook the pasta: Boil the cavatappi until al dente, drain and set aside.
- Make the cheese sauce: Melt butter in a small saucepan, whisk in flour and cook 1–2 minutes to form a roux. Slowly add milk while whisking, simmer 3–4 minutes until thickened. Remove from heat and whisk in the shredded pepper jack until smooth.
- Add mix-ins: Stir in the quartered tomatoes, minced jalapeño, Tabasco, cayenne, ground mustard, Worcestershire and garlic powder. Taste and season with salt and pepper.
- Assemble and serve: Toss the cheese sauce with the cooked pasta until evenly coated. Garnish with chopped parsley and serve immediately.
Serving Suggestions
-
The BEST Grilled Chicken -
Slow Cooker Pulled Pork
-
Oven Roasted Broccoli
For more mac and cheese variations, try Three Cheese Mac and Cheese, Buffalo Chicken Macaroni and Cheese or a classic Baked Macaroni and Cheese.
Frequently Asked Questions
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Reheat in the microwave or warm a casserole in a 350°F oven until heated through and bubbling.
Is this dish very spicy?
It has a moderate, layered heat from the pepper jack, jalapeño, cayenne and Tabasco. Reduce or omit the cayenne and hot sauce to mellow the spice.
Can I double the recipe?
Yes. Scale ingredients and use a larger saucepan to make the cheese sauce, or prepare as a baked casserole in a larger dish.
Pasta Recipes To Try
- Crockpot Chicken Alfredo
- Penne alla Vodka with Sundried Tomatoes
- Spinach and Ricotta Stuffed Shells
- Buffalo Chicken Macaroni and Cheese
- Macaroni Salad
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Spicy Pepper Jack Mac and Cheese
Ingredients
- 2 cups cavatappi pasta, uncooked
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup pepper jack cheese, shredded
- 3/4 cup cherry tomatoes, quartered
- 1 teaspoon jalapeño, minced
- 1 teaspoon Tabasco
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Instructions
- Boil the pasta until al dente; drain and set aside.
- In a small saucepan, melt the butter over medium heat.
- Stir in the flour and whisk constantly for 1–2 minutes to cook the roux.
- Slowly add the milk, whisking continuously. Simmer 3–4 minutes until the sauce thickens.
- Remove from heat and whisk in the shredded pepper jack until fully melted and smooth.
- Stir in the tomatoes, jalapeño, Tabasco, cayenne, ground mustard, Worcestershire and garlic powder. Season with salt and pepper to taste.
- Pour the cheese sauce over the cooked pasta and toss to combine. Garnish with parsley and serve immediately.
Notes
Nutrition Information
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