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!
Servings: 6 servings
- 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