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Pepper Jack Mac & Cheese in bowl
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5 from 1 vote

Pepper Jack Mac and Cheese (zesty & creamy)

This pepper Jack mac and cheese is out of this world delicious! So creamy, zesty, and soul satisfying. The perfect comfort food for those who love a bit of spice!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: pasta, Side Dish
Cuisine: American
Servings: 6 servings
Calories: 318kcal
Author: Savory With Soul


  • 3-¼ cups beef broth (can also use chicken broth if you like)
  • 1 cup water
  • 2 cups macaroni (uncooked)
  • 2 tsp paprika (sweet or smoked)
  • 1 tsp marjoram (dry)
  • 1 tsp oregano (dry)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp lemon juice
  • 1-½ cup pepper Jack cheese (shredded)
  • ½ cup sour cream (or plain yogurt)
  • 2 Tbsp butter


  • In a large Dutch oven or heavy pot, bring broth, water, and macaroni to a boil on high.
  • Add paprika, marjoram, oregano, salt, and black pepper. Stir and reduce heat to low.
  • Cover and simmer 20 minutes, stirring halfway through the time.
  • Uncover and check macaroni for doneness.
  • Turn heat off and stir.
  • Add lemon juice, pepper Jack cheese, sour cream, and butter. Stir together until melted. Serve hot.


Calories: 318kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 786mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 253mg | Iron: 1mg