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Macaroni and Cheese
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Pepper Jack Mac and Cheese

Pepperjack cheese adds an interesting kick to this homemade mac and cheese
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 495kcal
Author Pam

Ingredients

  • ½ pound elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 1 hot green or red chile peppers
  • 4 ounces Monterey Jack cheese
  • salt and pepper

Instructions

  • Cook pasta in boiling, salted water per package directions and drain.
  • While pasta is cooking, melt 4 tablespoons of butter in a large saucepan over medium heat. Stir in the flour, incorporating it with the butter. Continue stirring or whisking for about 3 minutes or until it starts to darken slightly. Add peppers and stir to combine. Gradually whisk in milk, as it starts to thicken, whisk in the cheese.
  • When the cheese is melted and the sauce is thickened, stir in the cooked mac and cheese. Add salt and pepper to taste.
  • Serves 2-4

Nutrition

Calories: 495kcal | Carbohydrates: 49g | Protein: 18g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 67mg | Sodium: 308mg | Potassium: 346mg | Fiber: 1g | Sugar: 8g | Vitamin A: 875IU | Vitamin C: 16.2mg | Calcium: 365mg | Iron: 1.1mg