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Pepperjack Mac and Cheese Recipe

homemade one pot mac and cheese

When I was in college, I had my wisdom teeth removed and in the weeks that followed, I only ate three things: milkshakes via a spoon, shredded chicken and mac and cheese out of the famous blue box.

Unfortunately, once the swelling went down, I discovered a very strong (and new) aversion to said mac and cheese.  As in, I couldn’t even look at it without feeling funny (and still can’t as a matter of fact). So for many years, I went mac and cheese-less.

I know. It was hard on us all.

But that changed when I learned how easy it was to make my own from scratch.  Y’all. It is so dang easy. One pot and 20-ish minutes later and you’re in cheesy heaven! I know that sounds impossible. But it’s a real thing. Trust me.

See? Photos don’t lie.
homemade one pot mac and cheese

Now, you could make this with any type of cheese your heart desires, but I opt to make my mac and cheese spicy. The pepperjack cheese and hot sauce add a subtle spiciness that keep this from being just any old other mac and cheese recipe.

Plus you make this all in one pot!

That’s only one dish to clean up when you’re done!

ONE DISH!

Did I mention that this is a one pot mac and cheese recipe? Yes? Ok. Just making sure.

homemade one pot mac and cheese

Pepperjack Mac and Cheese Recipe:

  • 1 12 oz can of low fat evaporated milk
  • 3 1/2 cups water
  • 2 cups dry pasta (I use medium shells)
  • 1/2 tsp salt
  • 1 tsp cornstarch
  • 1 tsp hot sauce (adjust this to your taste)
  • black pepper to taste
  • 2 cups shredded pepperjack cheese
  • 1 cup shredded extra sharp cheddar cheese
  1. Combine the water, evaporated milk, salt and pasta in a large pot and bring to a boil.  Reduce the heat to a simmer and allow the pasta to cook until the liquid has reduced and the pasta is tender (about 9 minutes).
  2. Add the hot sauce, cornstarch and black pepper. Stir thoroughly. Allow the mac and cheese to simmer for an additional 5 minutes.
  3. Remove the pot from the heat and slowly add in the cheese, stirring until melted.
  4. No need to return the pan to the heat, the sauce will thicken upon standing. Serve hot.

I’m sharing this post with Mary and Alesha for Delicious Dish Tuesday and am so happy to have been the featured post for the week!

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