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Pepper Belly Pete Mac and Cheese Recipe
Louis T. Vaught

Pepper Belly Pete Mac and Cheese Recipe

5 from 2 votes
If you’ve been craving that iconic pepper belly pete mac and cheese from your favorite spot, you’re in luck! This copycat pepper belly pete mac and cheese recipe brings that irresistibly creamy, slightly spicy, ultra-cheesy goodness straight to your kitchen. With layers of gooey American, sharp cheddar, and melty mozzarella, plus a hint of smokiness and heat, this pepper belly mac and cheese recipe transforms ordinary pasta into an unforgettable comfort food experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Dish
Cuisine: American
Calories: 500
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound pasta elbow macaroni, small shells, cavatappi, or penne
  • 4 tablespoons salted butter divided
  • ¼ cup grated onion or 1 teaspoon onion powder
  • 3 garlic cloves crushed, or 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon cayenne pepper use ½ teaspoon for less spice
  • 4 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce or soy sauce
  • 2 cups half-and-half or 1 cup whole milk + 1 cup light cream
  • 4 ounces cream cheese or Neufchâtel for lighter option
  • 16 ounces deli American cheese grated
  • 16 ounces mild cheddar cheese grated
  • 8 ounces mozzarella cheese shredded
  • Handful of extra sharp cheddar cheese for topping

Equipment

  • Large pot for boiling pasta
  • Colander
  • Medium saucepan
  • Whisk
  • Wooden spoon or spatula
  • Box grater or food processor
  • 9×13-inch baking dish
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add 1 pound of your chosen pasta and cook for about 6 minutes-you want it slightly firm (al dente) since it will continue cooking in the oven. Drain thoroughly and toss with 2 tablespoons of butter to prevent sticking. Set aside.
  2. In a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add ¼ cup grated onion, 3 crushed garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Sauté for 2-3 minutes until the onion softens and the mixture becomes fragrant and aromatic.
  3. Sprinkle 4 tablespoons of all-purpose flour over the butter mixture. Stir constantly for about 1 minute to create a roux, cooking out the raw flour taste while the mixture turns slightly golden and blends smoothly with the spices.
  4. Gradually whisk in 2 cups of half-and-half, pouring slowly to avoid lumps. Continue whisking until the sauce thickens slightly and becomes smooth and creamy. Stir in 1 tablespoon Worcestershire sauce and 4 ounces of cream cheese, stirring until the cream cheese melts completely and incorporates into a silky sauce.
  5. Reduce heat to low. Add 16 ounces grated deli American cheese and 16 ounces grated mild cheddar cheese, adding a handful at a time. Stir continuously after each addition until the cheese melts completely and the sauce is velvety smooth with no lumps.
  6. Remove the saucepan from heat and fold in the cooked pasta, stirring gently until every piece is thoroughly coated with the creamy cheese sauce. Grease a 9×13-inch baking dish. Pour half of the pasta mixture into the dish, spreading evenly. Sprinkle 8 ounces of shredded mozzarella over this layer, then add the remaining pasta mixture on top. Finish with a generous handful of extra sharp cheddar cheese.
  7. Preheat your oven to 400°F (200°C). Bake the mac and cheese for 20 minutes, until the top is bubbly, golden brown, and slightly crispy around the edges. Let it rest for 5 minutes before serving to allow the cheese sauce to set slightly. Serve your copycat pepper belly pete mac and cheese warm and enjoy that restaurant-quality comfort!

Video

Notes

Store leftover pepper belly mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of milk to restore creaminess, or warm larger portions covered in a 350°F oven for 15-20 minutes until heated through and bubbly again.