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Spicy Pepper Jack Mac & Cheese

Updated: Feb 16, 2021

When you are out of cheddar cheese, create something fun! This mac and cheese recipe spawned from procrastination. I went to the grocery store for Thanksgiving at the last minute and all of the cheddar and Colby Jack cheeses on sale were out of stock. I decided to use what was left and create a new mac and cheese with Pepper Jack and Mozzarella. This recipe turned out so good. I can't tell you how many servings I had. LOL. I hope you enjoy this as much as I did. This will be a social distanced crowd favorite at any small Christmas gathering. Since we all can't be together like usual, surprise your household with something new and fun for dinner. Happy Cooking and Happy Holidays!


Vegetarian, ( Serves 8-10)

Meat & Protein

2 Eggs, large

Pasta & Grains

16 oz. Boxes of Elbow Macaroni (1 box)

Baking & Spices

3 tbsp All Purpose Flour

2 ½ tsp Salt (more, if desired)

2 tsp Cracked Black Pepper (more, if desired)

½ tsp Cayenne pepper

1 tsp Paprika

2 tsp Crushed Red Pepper Flakes


4 oz. Heavy Cream

1 Cup Almond Milk, more if needed

16 oz. Pepper Jack Cheese, sharp

8 oz. Shredded Mozzarella Cheese

4 tbsp Butter, unsalted

Oils and Vinegars

2 tbsp. Vegetable Oil

4 tbsp. Unsalted Butter


Water for boiling pasta

Cheese Sauce Directions

  1. In a small sauce pan, melt 2 tbsp of butter.

  2. Reduce the heat and slowly sift in 3 tbsp All Purpose Flour to create a a roux base. Add in 4 oz. of Heavy Cream, 1/2 Cup of Almond Milk, 3 oz of shredded Mozzarella Cheese, 4 oz (1/2 block) of Pepper Jack Cheese, 2 egg yolks, 1/2 tsp Salt, and 1 tsp Pepper. Constantly stir the mixture to create a cheese sauce. If the cheese sauce is not thick enough, add more cheese.


  1. Bring water to a boil in a large pot. Add in 2 tbsp of Vegetable Oil, and a 1 tbsp of Salt. Bring the water to a boil and then add the Elbow Noodles. Cook the Macaroni until al dente (not fully cooked). Drain the pot.

  2. In a bowl, whisk together the 1/2 Cup of Almond Milk and 2 Egg Whites. Set Aside.

  3. Place the cooked macaroni in a 9 x 13 Pyrex dish. (If you have granite counters, place a towel underneath before doing so.) Add 2 tbsp of Unsalted Butter, ½ tsp Cayenne Pepper (more if desired), 2 tsp of Crushed Red Pepper Flakes, Salt (to taste), 1 tsp of Paprika, and Cracked Black Pepper. Set Aside.

  4. Cut the Pepper Jack Cheese into small square or rectangles. Add cheese into macaroni and stir. Pour the Egg Yolk/Almond Milk mixture and the Cheese Sauce on top and stir until its evenly spread.

  5. Coat the top of the pan with the Shredded Mozzarella Cheese.

  6. Cover the pan with foil and bake on in a preheated oven for 30 minutes on 375 degrees. Remove the foil, and bake for another 10-12 minutes.

Now you have something cooked from the SOUL. Serve it to the CULTURE!

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