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.
- 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