Contest-Winning Pepper Jack Mac — My Twenty-First Birthday

I turned twenty-one Wednesday June fifteenth, 2022. The household had a small birthday dinner Sunday. Brayden was nine months. Cody was three months off parole. Dustin was Dustin. Mama was Mama. The recipe was contest-winning pepper jack mac and cheese — baked elbow macaroni in a creamy pepper-jack-cheese sauce with diced green chiles, topped with breadcrumbs.

The recipe is below.

Contest-Winning Pepper Jack Mac

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6

Ingredients

• 3 cups elbow macaroni, uncooked
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 2 cups shredded Pepper Jack cheese, divided
• 1 cup shredded sharp cheddar cheese
• 1/4 cup pickled jalapeño slices, optional for topping

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook macaroni according to package directions until just al dente. Drain and set aside.
2. Build the roux. In a large, heavy-bottomed saucepan or cast iron skillet, melt butter over medium heat. Whisk in flour and cook, stirring constantly, for about 2 minutes until the mixture turns lightly golden and smells nutty.
3. Add the liquid. Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Bring to a gentle simmer and cook 4—5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
4. Season the sauce. Stir in dry mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning as needed.
5. Melt in the cheese. Reduce heat to low. Add 1 1/2 cups of the Pepper Jack and all of the cheddar, a handful at a time, stirring until each addition is fully melted and the sauce is smooth and glossy.
6. Combine. Add the drained macaroni to the cheese sauce and stir to coat every noodle evenly. Cook over low heat for 2—3 minutes until heated through.
7. Finish and serve. Transfer to a serving dish or serve straight from the skillet. Top with the remaining 1/2 cup Pepper Jack and jalapeño slices if desired. Serve immediately.

Nutrition (per serving)

Calories: 520 | Protein: 22g | Fat: 27g | Carbs: 48g | Fiber: 2g | Sodium: 610mg