Pepper Jack Stovetop Macaroni & Cheese
Ingredients:
½ pound uncooked elbow noodles or similar short pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 ½ cups milk (2% or your choice)
Salt and pepper, to taste
Pinch of red pepper flakes
1 ½ cups pepper jack cheese, shredded
½ cup mozzarella cheese, shredded
Directions:
Cook the Pasta:
In a large pot, bring salted water to a boil.
Add the pasta and cook until al dente, according to package instructions.
Drain and set aside.
Make the Roux:
In the same pot, melt the butter over medium-high heat until bubbly.
Gradually whisk in the flour, adding a little at a time, and cook until fully incorporated, forming a thick, pale yellow paste.
Prepare the Sauce:
Slowly pour in the milk while whisking continuously to prevent lumps.
Cook until the sauce thickens and becomes creamy, about 2-3 minutes.
Season and Add Cheese:
Season the sauce with salt, pepper, and a pinch of red pepper flakes.
Remove the pot from heat and stir in the shredded pepper jack cheese and mozzarella cheese.
Mix until the cheese is fully melted and the sauce is smooth.
Combine with Pasta:
Return the drained pasta to the pot.
Stir until the pasta is evenly coated with the cheese sauce.
Serve:
Serve hot as a main dish or side. Enjoy this creamy, spicy twist on classic mac and cheese!
