Pepper Jack Orecchiette Mac and Cheese


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One Year: Jumbo Banana Muffins with Coconut, Pecans, and Chocolate Chips

Pepper Jack Orecchiette Mac and Cheese
Serves 4-6

1 16-oz package dried orecchiette pasta
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups whole milk
1 cup vegetable stock
1 garlic clove, minced
2 scallions, light green parts only, sliced into rounds
3 1/2 cups grated pepper jack cheese
1/2 cup sharp white cheddar cheese
salt and pepper, to taste

Bring salted water to a boil and cook orecchiette to al dente following package instructions. Be sure to stir frequently so the noodles do not stick together. While the noodles are cooking, melt butter in a medium saucepan. Add flour and stir until combined and light brown. Add whole milk and vegetable stock and bring the mixture to a boil, whisking constantly until the sauce has thickened (about 3-5 minutes). Once the sauce has thickened, add garlic and scallions and stir for another minute. Turn off heat and stir in cheeses until completely combined. Add salt and pepper to taste. Preheat broiler. Drain orecchiette and pour into a large bowl. Stir in cheese sauce, making sure the pasta is evenly coated. Pour the mac and cheese mixture into an 8x8x2 pan and broil for 3-4 minutes, until the top is lightly browned. Serve.


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  1. Dan

    I need to leave more often so you can make some inspired dishes. Geez this looks amazing…an I don’t even like Mac and cheese.


  2. bekhispika

    This was delicious! I had to modify a few things (2% instead of whole milk, extra scallions, added some peas and cayenne pepper) but it turned out great. Thanks for the recipe =) Love your blog!


    • queensmithereen

      Aw, thank you, my friend! I got your text, and I was like, ‘What on earth is this amazing sounding thing she is telling me about?’ Meanwhile, it was my own recipe all along! Thank you for trying it out, lovely! 🙂


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