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Pepper Jack Mac and Cheese

Pepper Jack Mac and Cheese is macaroni with a kick! This 3-cheese homemade mac and cheese recipe is quick & easy enough for weeknight dinner.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: pasta, Side Dish
Cuisine: American
Keyword: Pepper Jack Mac and Cheese
Servings: 12
Calories: 355kcal


  • 16 oz Elbow Macaroni cooked to lowest indicated time
  • 2 cups Half & Half
  • 1 cup Whole Milk
  • 4 Tbsp Butter
  • 2 Tbsp Flour
  • 3 Triangles Laughing Cow Pepper Jack Cheese
  • 1.5 Cups Pepper Jack Cheese Grated
  • 1.5 Cups Cheddar Cheese Grated
  • 1.5 tsp Salt
  • 1.5 tsp Paprika
  • 1 tsp Black Pepper


  • Preheat your oven to 350F degrees. Boil noodles per package directions, cooking to lowest indicated time. (If the instructions say cook for 8-10 minutes, then cook for 8 minutes.) Drain and set aside.
  • Melt your butter in a pan on medium heat and then add flour and stir until the mixture bubbles. Let that simmer for 5 minutes, stirring continually.
  • After 5 minutes add the milk and half and half gradually. Whisk slowly until your mixture combines.
  • Add the salt, pepper and paprika and continue to whisk.
  • Add all pepper jack and 1 C. of cheddar cheese to the mixture and stir until melted.
  • Combine noodles and sauce in a large mixing bowl and stir until combined. If you don't use all the melted cheese- save it top your mac and cheese with once it's finished.
  • Pour your cheese and noodle mixture into a 9x13 pan and top with the remaining 1/2 cup of cheddar cheese.
  • Bake for 20 minutes or until the cheese is melty. Place under the broiler until the cheese browns. Serve immediately.


Calories: 355kcal | Carbohydrates: 32g | Protein: 14g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 517mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 282mg | Iron: 1mg