Pepper Jack Mac - Master Cookbook Recipe # 302

Name: Pepper Jack Mac - Master Cookbook Recipe # 302
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6-8
Cuisine: Southern
Ingredients: 8 oz. creamy Havarti cheese, shredded; 12 oz. Pepper Jack cheese, shredded; 1 1/2 cups milk; 1 egg, beaten; 1/2 tsp black pepper; 1/2 tsp salt; 3 cups macaroni, cooked and drained; 1/3 cup salted butter, melted (optional; omit for a cheesier consistency)

This creamy and flavorful macaroni and cheese has a delightful kick! By using a blend of Havarti and Pepper Jack, you get a perfect balance of smooth, melt-in-your-mouth texture and a spicy finish.

This is recipe #302 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 40 minTotal time: 55 min

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Ingredients

8 oz. creamy Havarti cheese, shredded
12 oz. Pepper Jack cheese, shredded
1 1/2 cups milk
1 egg, beaten
1/2 tsp black pepper
1/2 tsp salt
3 cups macaroni, cooked and drained
1/3 cup salted butter, melted (optional; omit for a cheesier consistency)

Instructions

Prep Dish: Melt the butter directly in your casserole dish or coat it thoroughly with cooking spray.
Base: Add the cooked and drained macaroni to the dish.
Mix Liquids: In a separate bowl, beat the egg into the milk. Stir in the salt, pepper, and most of the shredded cheese (reserve a little for the top).
Combine: Pour the milk and cheese mixture over the macaroni and stir until well combined.
Top & Bake: Sprinkle the remaining cheese over the top. Bake at 375°F for 35 to 40 minutes, or until the cheese is bubbly and golden.

Notes

Tammy’s Tips Be mindful when selecting your Pepper Jack! Some varieties include habanero peppers, which can be very spicy. Choose a brand that matches your preferred heat level. Also, using high-quality cheeses like Havarti ensures a much smoother sauce than pre-shredded bags, which often contain anti-clumping agents that can make the sauce grainy.