There are few things more comforting than a bowl of homemade Pepper Belly Pete Mac and cheese. It’s that one dish that instantly feels like a warm hug — gooey, cheesy, and soul-satisfying.
The Pepper Belly Pete Mac and Cheese recipe brings a little Southern flair to the classic American comfort food, loaded with rich cheese sauce, a hint of spice, and a golden, crunchy topping that’s downright addictive.
I first tasted something similar on a road trip through the South — a small diner off the highway, run by a cheerful man who called himself Pepper Belly Pete. His mac and cheese wasn’t just creamy — it had depth, spice, and that perfect cheesy pull that made you close your eyes with every bite. This recipe is my tribute to that moment — and now, it’s a regular at our family dinners, potlucks, and even holiday tables.
The Secret Behind This Delicious Pepper Belly Pete Mac and Cheese
So what makes this Pepper Belly Pete Mac and Cheese recipe stand out from all the rest? It’s all in the details — the texture, the cheese blend, and the little kick of heat that makes every bite memorable.
- A Perfect Blend of Cheeses: Sharp cheddar brings that bold, tangy punch. Monterey Jack melts like a dream, and a touch of smoked gouda adds depth. This trio makes the sauce irresistibly creamy and flavorful.
- The Signature “Pepper Belly” Spice: A light sprinkle of cayenne pepper and smoked paprika gives the dish a warm, peppery background — not too spicy, just enough to wake up your taste buds.
- The Creamy-Rouxs Secret: A smooth, buttery roux (butter + flour) ensures the cheese sauce stays velvety and never grainy.
- Crunchy, Golden Topping: Panko breadcrumbs mixed with melted butter and more cheese — because who can resist that crisp, toasty layer on top?
- Baked to Perfection: A quick bake locks in all that creamy texture inside while creating a crunchy, golden top layer that makes it truly restaurant-worthy.
Recipe Overview
| Quick Details | |
|---|---|
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 6 servings |
| Course: | Main Course |
| Cuisine: | American / Southern |
| Calories: | ~530 kcal per serving |
Equipment Needed
You don’t need anything fancy — just a few kitchen basics!
- Large pot (for boiling pasta)
- Medium saucepan (for the cheese sauce)
- Whisk
- Wooden spoon
- Baking dish (9×13-inch)
- Mixing bowl
- Oven
Ingredients
For the pasta:
- 1 pound elbow macaroni (or any short pasta)
- 1 tbsp salt (for boiling water)
For the cheese sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- ½ cup smoked gouda, shredded
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- ½ cup cheddar cheese, shredded
- ½ tsp paprika
Substitution notes:
- Swap heavy cream for evaporated milk for a lighter version.
- Use gluten-free pasta and breadcrumbs for a gluten-free option.
- Want more heat? Add diced jalapeños or hot sauce to the sauce mix.
Step-by-Step Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (1 minute less than package instructions). Drain and set aside.
- Make the Roux: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until slightly golden — this gets rid of the raw flour taste.
- Add Milk & Cream: Slowly pour in warm milk and cream while whisking constantly. Continue whisking until the mixture thickens (about 5 minutes).
- Add Cheese & Seasonings: Lower the heat and stir in cheddar, Monterey Jack, and smoked gouda until melted and smooth. Add cayenne, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning.
- Combine with Pasta: Pour the cheese sauce over the cooked pasta and stir until every piece is coated in creamy goodness.
- Prepare the Topping: In a small bowl, mix panko breadcrumbs with melted butter, cheddar, and paprika.
- Assemble: Pour the mac and cheese into a greased 9×13-inch baking dish. Evenly sprinkle the breadcrumb mixture on top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the top is golden brown and bubbly.
- Serve: Let it cool for 5 minutes before serving. The sauce will thicken slightly as it rests.
Pro Tip: Don’t overbake! Overbaking can dry out the sauce. Once the top turns golden, it’s ready to go.
Expert Tips & Variations
- Extra Cheesy: Add a layer of cheese between pasta layers before baking for a stretchy, melty surprise.
- Spicy Kick: Stir in diced jalapeños or a teaspoon of hot sauce to bring the heat.
- Creamier Texture: Replace half the milk with evaporated milk for ultra-smooth richness.
- Meaty Twist: Add cooked bacon bits, pulled chicken, or sausage for a hearty dinner version.
- Kid-Friendly: Skip the cayenne and paprika — just cheesy comfort that even picky eaters will love.
Serving Suggestions
This Pepper Belly Pete Mac and Cheese goes perfectly with:
- Southern fried chicken or BBQ ribs for a full comfort meal.
- A crisp green salad or collard greens to balance the richness.
- Garlic bread or cornbread muffins for an indulgent side.
- Top with a drizzle of hot honey or buffalo sauce for a fun, flavorful twist.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze individual portions in airtight containers for up to 2 months.
- Reheat: Warm in the oven at 325°F for 15–20 minutes or microwave in short bursts with a splash of milk to keep it creamy.
- Avoid drying out: Cover the dish with foil when reheating to preserve moisture.
Nutrition Information
Here’s a quick look at the nutrition facts per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 530 kcal |
| Protein | 21 g |
| Carbohydrates | 42 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 620 mg |
(Values are approximate and depend on ingredient brands used.)
FAQs
1. Can I make this ahead of time? Yes! Assemble everything (without baking) and refrigerate for up to 24 hours. When ready, bake it covered for 15 minutes, then uncovered for another 10 to crisp the top.
2. Can I freeze mac and cheese? Absolutely. Let it cool completely, then freeze in airtight containers. Thaw overnight in the fridge before reheating.
3. What’s the best pasta shape for mac and cheese? Elbow macaroni is classic, but shells, cavatappi, or rotini hold the sauce beautifully.
4. How do I make it extra creamy? Add an extra ¼ cup of cream or stir in a bit of cream cheese when mixing the sauce.
5. Can I make it without baking? Yes! Skip the topping and serve it straight from the pot for a stovetop version. It’s equally delicious and faster.
Conclusion
I hope you’ll fall in love with this Pepper Belly Pete Mac and Cheese recipe just like my family did! It’s the ultimate comfort food — creamy, rich, a little spicy, and always satisfying. Whether you’re making it for Sunday dinner, a potluck, or just a cozy night in, this dish will have everyone asking for seconds.
If you try it, don’t forget to leave a comment or tag me on Pinterest — I love seeing your cheesy creations!
Pepper Belly Pete Mac and Cheese Recipe
Ingredients
For the pasta
- 1 pound elbow macaroni(or any short pasta)
- 1 tbsp salt (for boiling water)
For the cheese sauce
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup Monterey Jack cheese, shredded
- ½ cup smoked gouda, shredded
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper to taste
For the topping
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- ½ cup cheddar cheese, shredded
- ½ tsp paprika
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente (1 minute less than package instructions). Drain and set aside.
Make the Roux
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes until slightly golden — this gets rid of the raw flour taste.
Add Milk & Cream
- Slowly pour in warm milk and cream while whisking constantly. Continue whisking until the mixture thickens (about 5 minutes).
Add Cheese & Seasonings
- Lower the heat and stir in cheddar, Monterey Jack, and smoked gouda until melted and smooth. Add cayenne, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning.
Combine with Pasta
- Pour the cheese sauce over the cooked pasta and stir until every piece is coated in creamy goodness.
Prepare the Topping
- In a small bowl, mix panko breadcrumbs with melted butter, cheddar, and paprika.
Assemble
- Pour the mac and cheese into a greased 9×13-inch baking dish. Evenly sprinkle the breadcrumb mixture on top.
Bake
- Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the top is golden brown and bubbly.
Serve
- Let it cool for 5 minutes before serving. The sauce will thicken slightly as it rests.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze individual portions in airtight containers for up to 2 months.
- Reheat: Warm in the oven at 325°F for 15–20 minutes or microwave in short bursts with a splash of milk to keep it creamy.
- Avoid drying out: Cover the dish with foil when reheating to preserve moisture.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.