This pepper Jack mac and cheese is unbelievably good — creamy, zesty, and wonderfully comforting for anyone who enjoys a little heat.
Using beef broth as the cooking liquid adds a depth of flavor you won’t get with plain water, and it gives the macaroni a pleasant caramel hue.
My kids grew up eating a wide variety of foods, so they tend to enjoy the same flavors I do — which makes cooking for them a joy.
They don’t like a few things here and there, but overall they eat well and appreciate bold, spicy flavors. That means I can turn up the heat and they usually respond, “It’s not that spicy.”
My oldest, at 14, is particularly adventurous with spice — the spicier, the better. It’s a fun age for trying new flavors.
Although this recipe calls for pepper Jack for its spicy, tangy character, you can easily substitute other cheeses if you prefer a milder mac and cheese.
Monterey Jack and cheddar work well together, and processed cheese like Velveeta can be used for extra creaminess, though I personally avoid processed options.
What You’ll Need
3-¼ cups beef broth (or chicken broth)
2 cups uncooked macaroni
2 teaspoons paprika (sweet or smoked)
1 teaspoon marjoram (dried)
1 teaspoon oregano (dried)
1 cup water
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon lemon juice
1-½ cups pepper Jack cheese, shredded
½ cup sour cream or plain full-fat yogurt
2 tablespoons butter
How to Make It
1. In a large Dutch oven or heavy pot, bring the broth, water, and macaroni to a rolling boil over high heat.
2. Stir in the paprika, marjoram, oregano, salt, and black pepper. Reduce the heat to low.
3. Cover and simmer for 20 minutes, stirring once halfway through to prevent sticking.
4. Uncover and check the macaroni — it should be al dente, just shy of fully soft. If needed, cook a little longer.
5. Remove the pot from heat. Stir in the lemon juice, pepper Jack cheese, sour cream, and butter until everything is melted and the sauce is smooth. Serve hot.
Tips
– Make sure the broth and water reach a full rolling boil before reducing the heat and covering the pot.
– Watch the pot for the first minute after lowering the heat to avoid boiling over. You can pause briefly before placing the lid on if it’s still very active.
– Keep the contents hot enough to maintain a gentle simmer so the macaroni cooks evenly without sticking or boiling over.
– Have your final ingredients (cheese, sour cream, butter) at room temperature so they melt quickly and don’t cool the pasta down.
Enjoy this pepper Jack mac and cheese — it’s quick to make, full of flavor, and perfect as a comforting side or main dish.
If you try it, save the recipe and share it with friends and family. I’d love to hear how you liked it!
📋 Recipe
Pepper Jack Mac and Cheese (zesty & creamy)
Ingredients
- 3-¼ cups beef broth (can also use chicken broth)
- 1 cup water
- 2 cups macaroni (uncooked)
- 2 teaspoon paprika (sweet or smoked)
- 1 teaspoon marjoram (dried)
- 1 teaspoon oregano (dried)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon lemon juice
- 1-½ cup pepper Jack cheese (shredded)
- ½ cup sour cream (or plain yogurt)
- 2 tablespoon butter
Instructions
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Bring broth, water, and macaroni to a boil in a large Dutch oven or heavy pot over high heat.
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Add paprika, marjoram, oregano, salt, and black pepper. Stir, then reduce heat to low.
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Cover and simmer 20 minutes, stirring once halfway through.
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Uncover and check the macaroni for doneness.
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Turn off the heat and stir.
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Stir in lemon juice, pepper Jack cheese, sour cream, and butter until smooth and melted. Serve immediately.
Nutrition
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