Creamy and zesty, this Baked Pepper Jack Mac and Cheese is a dinner the kids will love. Perfect for parties too!
We’re in the depth of winter in Maine now, when the days are short and cold. This is the time of year when we have to consider the temperatures and let faucets drip some nights to prevent the freezing of pipes. Snow comes nearly every day — sometimes just flurries and other times in inches.
Winter wasn’t like this last year. Not really. It was warmer and less snowy. That was an oddity. So to have a cold and snowy winter feels more normal — up until I see the pictures of snow in the south.
When it’s cold like this, hot, creamy dinners are the ultimate in comfort food. They pull the warmth into your bones and relieve the chill that surrounds us. And that’s how this recipe for Baked Pepper Jack Mac and Cheese came to be. It was born on a cold, dark day in my mind.
This is a dish perfect for a dark and cold night. It’s also perfect for making ahead and finishing at dinnertime. See the note at the end of the recipe for how to do that. Also, leftovers reheat so well in the oven. Bake them at 350 degrees Fahrenheit in a baking dish for about 10 minutes or until it’s bubbling.
Here’s a few hints for excellent Baked Pepper Jack Mac and Cheese:
- Make way more sauce than you think you need. It should be soupy before it gets topped and baked.
- It’s okay if the sauce seems very loose when you slide it in the oven. It will thicken as it bakes.
- More cheese. Topping the mac and cheese with more cheese makes it even more decadently delicious. I recommend 1/2 cup, but you could increase this to 1 cup if you prefer.
- Add some crunch. There’s something absolutely delightful about the crunch layer. If you aren’t a cracker fan though, try crushed tortilla chips instead.
- Make sure it’s bubbling all around the outside before you remove it from the oven. Seriously. Bubbling on one side isn’t done yet. Consider turning the dish once for even baking.
Ready to get cooking? The recipe follows.
Baked Pepper Jack Mac and Cheese
Creamy with a crunchy topping, this Baked Pepper Jack Mac and Cheese is delicious served pipping up from the oven.
Ingredients
- 8 oz medium shells (dry)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 oz freshly grated pepper jack cheese
- 1/2 cup shredded cheese cheese
- 3/4 cup crushed Ritz crackers
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a large, round 2 1/2 quart baking dish with cooking oil spray.
- Heat a pot of water to boiling on the stove and cook the medium shells according to package directions. Drain well and add to the prepared baking dish.
- While the medium shells are cooking, melt the butter in a medium saucepan over medium heat. Whisk in the flour and continue cooking and whisking until the mixture is bubbly, smooth and golden. Add the milk a little at time (about 1/4 cup), whisking after each addition, until all the milk has been added add the ground mustard, salt and pepper and whisk to combine.
- When the milk mixture is bubbling at the edges with steam rising from the pan, it's time to add the cheese. Add the cheese a handful at a time, whisking well after each addition, until all the cheese has been added. Cook, whisking occasionally, for about 3-5 minutes or until the mixture is smooth and the cheese is fully incorporated.
- Pour the cheese sauce over the shells. No need to mix. The sauce will find its way where it needs to go.
- Sprinkle the mac and cheese with cheddar all over, evenly distributing it. Top with the crushed Ritz crackers.
- Slide the dish into the oven and bake for 20-25 minutes, or until golden on top and bubbling at the edges.
- Remove from the oven and enjoy immediately.
Notes
Want to prepare this but bake it later? No problem. Hold off on preheating the oven until you are ready to make. Prepare the mac and cheese as directed through step 5. Then cover and refrigerate. Remove from the fridge and let sit at room temperature for 30 minutes before baking. Be sure to complete steps 6-8.