1-Gathering and Prepping: First, preheat the oven to broil and lightly coat a 2-3 quart casserole dish with non-stick cooking spray. This sets the stage for that bubbly top we’ll get later. While the oven heats, cook 1 pound of elbow macaroni in boiling water for 6 minutes until it’s just right, then drain it carefully.

2-Gathering and Prepping: Next, return the pasta to the pot and stir in 1 stick of butter until it melts and coats everything nicely. This step keeps the pasta from sticking and adds that rich flavor base. While that’s happening, shred your cheeses 2 cups hand grated sharp cheddar and 2 cups hand grated pepper jack to ensure they melt smoothly.

3-Making the Sauce: In a separate pot over low heat, whisk together 2 ⅓ cups of half & half and 1 large beaten egg until well combined. Add 4 ounces of cream cheese and keep whisking until it melts into the mix. Gradually stir in 1 cup each of sharp cheddar cheese and pepper jack cheese, whisking until fully melted before adding more for a lump-free sauce.

4-Making the Sauce: Once the cheese is incorporated, add the spices: ½ teaspoon smoked paprika, ¼ teaspoon dried parsley, ¼ teaspoon red pepper flakes, ¼ teaspoon onion powder, ¼ teaspoon mustard powder, and ¼ teaspoon each salt and pepper. Whisk everything until smooth and creamy this is what gives your Pepper Jack Macaroni And Cheese that extra zing.

5-Combining and Baking: Combine the cooked pasta with the cheese sauce, stirring to coat evenly. Transfer half the mixture to your prepared casserole dish, then top with half of the remaining grated cheeses (1 cup sharp cheddar and 1 cup pepper jack). Add the rest of the pasta and sauce, layer with the remaining cheeses, and sprinkle a pinch of dried parsley and red pepper flakes on top for a pop of color.

6-Combining and Baking: Pop it under the broiler for 2-3 minutes until the cheese melts and gets that golden touch. The prep time is about 20 minutes, and cook time is around 5 minutes plus broiling, so it’s quick and rewarding. For tips on avoiding a grainy sauce, remember to broil briefly and use evaporated milk in part of the half & half for extra creaminess.