Pepper Jack Macaroni and Cheese
One of the most popular comfort foods is good ol’ mac and cheese! This pepper jack macaroni and cheese is rich and cheesy! Definitely filling and satisfying! I am a sucker for mac and cheese and it’s one of my favorite comfort foods to eat!
This pepper jack macaroni and cheese is great on these cold and snowy days. We are finally getting some much needed rain here is SoCal today, and this mac and cheese is perfect!
This pepper jack macaroni and cheese is a great alternate to the traditional cheddar mac and cheese. This thickens up as it sits, so it’s best to eat right away while it’s still nice and creamy. To reheat it later, or if it gets to thick, just a little almond milk and heat it up again.
What is your favorite comfort food? Fell free to leave a comment telling me about your favorite comfort food! And, don’t forget to follow my blog so you can get the latest recipes right to your email.
- 2 lb box elbow macaroni
- ⅔ cup onion, diced small
- 4 cloves garlic, minced
- ¾ cup butter
- ½ cup unbleached all purpose flour
- 3 cups unsweetened almond milk, or regular milk
- 1½ cups heavy cream
- 6 oz vegetable broth
- 1 tsp ground mustard
- 8 cups pepper jack cheese, grated
- 1 tsp seasoned salt
- ½ tsp cayenne pepper
- Salt and Pepper, to taste
- Preheat oven to 350° and grease a 9 x 13 baking dish. Set aside.
- Cook pasta according to package directions until slightly under cooked, al dente.
- Drain and rinse with cold water.
- In a large dutch oven, melt butter over low heat.
- Add onions an garlic. Cook for a minute or so.
- Add flour, whisk until smooth, stirring constantly.
- Continue whisking while adding milk, heavy cream, vegetable broth, ground mustard, seasoned salt, cayenne pepper, salt and pepper, until thickened.
- Once thickened, add cheese (save some for topping). Stir until well combined.
- Pour into prepared baking dish.
- Top with remaining cheese.
- Cook uncovered for 25 minutes.
Here are a couple pics that are the perfect size for pinning to Pinterest!