Description
The “Pepper Jack Cheesy Pasta Delight” is a bold and comforting twist on traditional macaroni and cheese. Infusing the creamy classic with the spicy kick of pepper jack cheese, this dish promises to be a hearty and satisfying addition to any meal, especially for those who enjoy a little extra heat. Whether you’re looking to spruce up your weekday dinner routine or need a tasty dish to warm you up, this cheesy pasta will surely hit the spot.
Ingredients
Scale
- ½ pound uncooked elbow noodles or similar short pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk (2% recommended)
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1 ½ cups shredded pepper jack cheese
- ½ cup shredded mozzarella cheese
Instructions
- Prepare the Pasta: In a large pot, bring salted water to a boil. Add the elbow noodles and cook until al dente. Once cooked, drain the pasta and set it aside.
- Make the Rue: Using the same pot, melt the butter over medium-high heat until it bubbles. Gradually whisk in the flour. Continue cooking until the mixture becomes thick and adopts a pale yellow color, ensuring each addition of flour is fully incorporated before adding more.
- Create the Cheese Sauce: Gradually add the milk to the pot while continuously whisking to maintain a smooth consistency. Keep whisking until the sauce thickens and becomes creamy. Season with salt, pepper, and a pinch of red pepper flakes for added spice.
- Combine Ingredients: Remove the pot from the heat and stir in both the pepper jack and mozzarella cheeses until the sauce is smooth and the cheese has completely melted. Return the cooked pasta to the pot, stirring until evenly coated with the creamy cheese sauce.