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Pepper Jack Mac & Cheese

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 489kcal
Author Lauren Keating (Healthy-Delicious.com)


  • 16 ounces ridged pasta such as cavatappi
  • 3 slices bacon chopped
  • 1 tablespoon butter
  • 1 small onion diced
  • ½ green bell pepper diced
  • 2 garlic cloves minced
  • 1 jalapeño pepper chopped
  • 3 tablespoons white whole wheat flour
  • ¾ cup chicken broth
  • ½ cup skim milk
  • 8 ounces 1 brick Cabot pepper jack light, shredded
  • ¼ cup reduced fat sour cream


  • Bring a large pot of heavily salted water to a boil; add the pasta and cook according to the directions on the package.
  • While the pasta cooks, add the bacon to a cold pan. Turn the heat to medium and cook until the fat renders and the bacon crisps, about 7 minutes. Add the butter, onion, bell pepper, garlic, and jalapeno; cook until softened, about 10 minutes. Sprinkle with flour and cook 1 minute.
  • Pour in the broth and milk and cook until the mixture begins to thicken and starts to bubble, about 10 minutes. Slowly stir in the cheese and sour cream. Drain the pasta, then stir into the sauce.


Calories: 489kcal | Protein: 26g | Fat: 15g | Fiber: 3.5g