I’ve been experimenting with pepper jack cheese in various recipes lately. Macaroni and cheese seemed the perfect dish to highlight this ingredient. Because I was afraid that using all pepper jack would be too spicy for the kids, I went with half pepper jack and half monterey jack. It was good, but next time we’ll use all pepper jack. Even the kids thought it would be good with the extra kick. I originally intended to serve the broccoli along side the macaroni, but tossed it all together at the last minute. It was a hit with everyone.
Here’s what you’ll need:
- 1 lb. macaroni
- 3 Tbs. butter
- 3 Tbs. flour
- 4 cups milk, warmed
- 2 cups shredded cheese (all pepper jack or mixed with monterey jack
- salt and pepper to taste
- 3-4 cups cooked broccoli
Cook the macaroni according to the package directions. While it’s cooking, melt the butter in a pan. Stir in the flour and cook for a minute or two. Gradually whisk in the warm milk. Cook over medium heat for several minutes, until it’s bubbly and thickened a bit. Turn the heat down and stir in the cheese, letting it melt into the sauce. Season with salt and pepper.
Drain the macaroni. Pour the sauce over the macaroni and stir in the broccoli.
I like this served with cornbread. It makes a good meatless meal. A tasty twist on traditional comfort food.