The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Let me tell you this mac and cheese is not just any old mac and cheese. It’s creamy, cheesy, and just the right amount of spicy thanks to pepper jack. I’ve made a lot of mac in my time, and this one might be my all-time favorite. It’s simple to make, super cozy, and you can eat it straight from the pot or throw it under the broiler for that golden top layer. Either way, you’re winning.
Method
1. Cook the Pasta
First, bring a large pot of salted water to a boil and cook your short pasta according to the package instructions. You want it just al dente since it’ll soak up more flavor later. Before draining, scoop out at least 1 cup of the starchy pasta water and set it aside. This will help loosen the sauce if needed later. Drain the pasta and set it aside while you work on the cheese sauce.
2. Make the Roux
In a separate large pot or deep saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and bubbling gently, add 2 tablespoons of flour. Stir continuously with a wooden spoon or whisk to form a smooth, golden paste called a roux. Let it cook for 1 to 2 minutes to get rid of the raw flour taste, but don’t let it brown too much.
3. Build the Cream Sauce
Slowly pour in 2 cups of half and half while whisking constantly. This step is key for a lump-free, creamy base. As the mixture warms, it will begin to thicken. Once you see it coat the back of a spoon, turn the heat down to low. Now it’s ready for flavor and cheese.
4. Season and Melt the Cheese
With the heat on low, stir in the garlic powder, red chili flakes, salt, and pepper. Mix well, then add the grated cheeses 2 cups of pepper jack and 1 cup of sharp cheddar. Stir slowly and gently until the cheese fully melts and the sauce turns thick, smooth, and velvety. Taste the sauce here and feel free to adjust the salt, pepper, or chili flakes to your liking.
5. Combine Pasta and Sauce
Add the cooked pasta into the cheese sauce and stir everything together until each piece is well coated. If the sauce feels too thick or sticky, drizzle in a little bit of that reserved pasta water start with a tablespoon at a time until the texture feels just right: creamy and luscious but not watery.
6. Optional Broil Finish
If you’re in the mood for that golden, bubbly finish, transfer the mac and cheese into an oven-safe baking dish. Sprinkle a bit of extra pepper jack cheese on top, then place it under the broiler for a few minutes. Keep a close eye once the top is melted, bubbly, and just starting to brown, it’s ready to serve.
Necessary Tools
- Large pot
- Medium saucepan
- Whisk
- Measuring spoons
- Cheese grater
- Wooden spoon or spatula
- Oven-safe baking dish (optional, if broiling)
Mac And Cheese Recipe
Cuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 lb short pasta (elbows, shells, or whatever you love)
2 tbsp butter
2 tbsp flour
½ tsp garlic powder
¼ tsp red chili flakes
1 tsp salt
1 tsp pepper
2 cups half and half
2 cups grated pepper jack cheese
1 cup grated cheddar cheese
Reserved pasta water (at least 1 cup)
Directions
- Boil your pasta according to the package directions. Don’t forget to scoop out about a cup of pasta water before you drain it.
- In a separate large pot, melt the butter over medium heat. Once melted, sprinkle in the flour. Stir it around until it becomes a smooth paste and cook for 1–2 minutes.
- Slowly pour in the half and half, whisking as you go. Keep whisking until the sauce starts to thicken and gets smooth. Turn the heat down to low.
- Add in garlic powder, chili flakes, salt, and pepper, then stir in the cheese pepper jack and cheddar. Stir until it’s melted and the sauce is thick and bubbly. Taste it and adjust if you want more heat or salt.
- Now stir in the pasta until everything’s coated. If the sauce feels too thick, add a little of the reserved pasta water until it’s just right.
- You can eat it just like this (I usually do). Or for something extra special, pour it into a baking dish, top with more pepper jack, and broil until the top is golden and bubbly.
Notes
- Don’t skip the step of cooking the flour in the butter it helps the sauce stay smooth, not grainy.
- When adding the cheese, keep the heat low to avoid separating the sauce.
- If you forget the pasta water, no worries just use a splash of milk or more half and half.
- Don’t walk away when broiling! It can go from golden to burnt fast.
Serving Suggestions
- Serve it with roasted broccoli or green beans to balance the richness.
- A side of garlic bread makes it extra cozy.
- Add crispy bacon, rotisserie chicken, or sautéed mushrooms for a heartier twist.
- Perfect for dinner parties, potlucks, or lazy Sunday dinners.
Fun Fact
Pepper jack cheese is a type of Monterey Jack that’s been jazzed up with peppers and spices. It melts beautifully and adds just enough kick to make this dish unforgettable.
Conclusion
This isn’t just mac and cheese it’s mac and cheese with personality. Pepper jack gives it that extra flair without being too spicy, and the creamy sauce hugs every bite of pasta. It’s fast, flavorful, and flexible. Whether you eat it right away or go for the bubbly broiled top, this recipe is a keeper. Hope you love it as much as I do!
