Chicken & Pepper Jack Mac

Need a little comfort food & spice in your life? Say no more. Discussions about what to eat for dinner is a daily staple. Chris, ever the lover of Mac & Cheese, requested white mac’n’cheese with a kick to it. A little internet perusing landed me to a blog I regularly check out. I opted to throw in some rotisserie chicken & we were both pleased with the results.


  • 1/2 lb large shape pasta, I used shells
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 1 lb Pepper Jack cheese, shredded
  • 2 jalapeños, thinly sliced
  • 1 1/2 cups rotisserie chicken, chopped
  • S & P, to taste


Preheat oven to 350 degrees. Cook the pasta according to package directions, 2 or 3 minutes less, for al dente. Drain; set aside.

Over medium heat, using a large pot, melt butter & add flour, stir constantly for a minute. Add milk & stir continually until sauce thickens. Remove from heat & add small amounts of cheese at a time, reserving a 1/2 cup of cheese; stir to incorporate. Season with S & P. Stir in the cooked pasta, sliced jalapeños, and chicken. Transfer to cast iron skillet & top with remaining cheese. Bake for 30-35 minutes. Enjoy!

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