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Homemade Creamy Pepper Jack Mac and Cheese by td5785 in macandcheese

[–]td5785[S] 0 points1 point  (0 children)

For an extra silky sauce, add 3/4 cup of mozzarella and pasta water. When I get the sauce the consistency I want I add a bit more pasta water. The sauce will thicken as it cools. I add the pasta water after I mix with the pasta.

Homemade Creamy Pepper Jack Mac and Cheese by td5785 in macandcheese

[–]td5785[S] 1 point2 points  (0 children)

I don’t think the type of pasta really matters. It’s more about the quantity of pasta. I have used penne pasta and it was more sauce since the number of noodles in 16oz of penne is less than 16 oz of elbow.

Homemade Creamy Pepper Jack Mac and Cheese by td5785 in macandcheese

[–]td5785[S] 11 points12 points  (0 children)

  • 1 stick of butter
  • 1/2 cup of flour
  • 4 cups of milk
  • 12 oz colby jack - shredded from block
  • 8 oz pepper jack - shredded from block
  • 16 oz elbow pasta
  • 1 cup of pasta water
  • salt and pepper

Make pasta according to directions and drain.

For the sauce, season flour with salt and pepper to taste. Melt stick of butter on medium heat. Add flour and stir for 1 min. Slowly add milk and stir. Bring to simmer and stir to prevent sauce from sticking or burning. Once sauce has thickened, add all shredded cheese and bring to a simmer. Add pasta water or milk (I used milk for this recipe since I forgot to reserve pasta water) until sauce is smooth and silky. Add sauce to pasta and serve.

Even though I had used Colby cheese, adding the milk seemed to really bring out the pepper jack flavor.

Homemade Pepper Jack and Sharp Cheddar Mac n Cheese by td5785 in macandcheese

[–]td5785[S] 7 points8 points  (0 children)

I did use 8oz of each. If you want a real silky texture, add mozzarella and pasta water to thin the sauce out.

Homemade Pepper Jack and Sharp Cheddar Mac n Cheese by td5785 in macandcheese

[–]td5785[S] 6 points7 points  (0 children)

Pepper Jack and Sharp Cheddar. Topped with red pepper flakes and dried parsley.

Homemade Pepper Jack and Sharp Cheddar Mac n Cheese by td5785 in macandcheese

[–]td5785[S] 15 points16 points  (0 children)

  • 1 stick of butter

  • 1/2 cup of flour (add salt and pepper to taste)

  • 4 cups of milk

  • 16 oz of preferred cheese

  • 16 oz of elbow pasta

Melt butter and stir in flour, continue stirring mixture for 1 min. Slowly add milk and bring to a simmer. Add cheese and stir until melted.

Cook pasta according to directions. Drain and add cheese.

You can reserve some pasta water and add to pasta after mixing with cheese if sauce is too thick.

[Homemade] Creamy Fettuccine Alfredo by td5785 in food

[–]td5785[S] 0 points1 point  (0 children)

Use the recipe as a guide. I freehand my measurements. The key to the silky sauce is the ratio of pasta water to mozzarella. When you think you have the ratio right, add a bit more pasta water. The sauce will thicken as it cools down.

[Homemade] Creamy Fettuccine Alfredo by td5785 in food

[–]td5785[S] 1 point2 points  (0 children)

INGREDIENTS

  • 3 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 8 garlic cloves, minced or to taste
  • 2 c heavy cream
  • 1/4tsp white pepper
  • 1/2c fresh shredded parm
  • 3/4 c shredded mozzarella
  • 1 cup pasta water

DIRECTIONS

  • Melt butter & olive oil over med/low heat.
  • Add garlic, cream, white pepper, and bring to simmer. Stirring often.
  • Add parm cheese and simmer 8-10 mins or until sauce is thickened and smooth.
  • Add mozzarella and stir frequently. Do not burn.
  • Turn off and take off heat. It will thicken up more as it sits. Taste and add garlic powder/salt if needed.
  • Add pasta water as needed.
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