Pepper Belly Pete Mac and Cheese Recipe

Mac and cheese has always been one of those comfort foods people enjoy in different ways. For me, I never really cared much for it. It felt plain, and I often skipped it when served at cookouts or dinners.

That all changed when I came across a video online from an account named Pepper Belly Pete. His Flavor-Time Mac & Cheese had gone viral on TikTok with millions of views, and I couldn’t ignore the buzz.

The way people were talking about it made me curious. I decided to make a copycat version at home, and once I did, I finally understood the hype.

The layers of cheese, the smoky touch of paprika, and the creamy sauce made it the best mac and cheese I had ever tasted. Now, every time I prepare steak for dinner, this dish comes along as the side.

Today, I’m sharing this Pepper Belly Pete Mac and Cheese Recipe so you can try it too.

You’ll LOVE This Copycat Recipe Because…

You’re going to love this Pepper Belly Pete Mac and Cheese Recipe for so many reasons:

1. Extra Creamy Texture – The mix of American cheese, cheddar, and cream cheese makes every bite smooth and rich.
2. Perfect Flavor Balance – The smoky paprika, garlic, and a little kick of cayenne keep it far from boring.
3. Stretchy Middle Layer – The mozzarella adds that gooey pull everyone craves in a good baked mac and cheese.
4. Restaurant-Style Finish – That crispy cheddar topping gives it a golden crust just like you’d get at a steakhouse.
5. Simple but Impressive – It looks and tastes gourmet, but it’s made with everyday ingredients.

Pepper Belly Pete Mac and Cheese Ingredients

Here’s everything you need, plus some easy swaps if you can’t find an item:

• 1 pound of pasta (elbow macaroni works best): The small shape is perfect for holding the cheese sauce. You can also use small shells, cavatappi, or penne.
• 4 tablespoons salted butter: This makes the base of the sauce rich and flavorful. If you only have unsalted butter, add a small extra pinch of salt later.
• ¼ cup grated onion: Adds a sweet, savory background flavor. If you don’t like onion chunks, grate it fine or replace with onion powder (about 1 teaspoon).
• 3 garlic cloves, crushed: Fresh garlic gives the best taste. You can use 1 teaspoon of garlic powder if that is all you have.
• 1 teaspoon smoked paprika: Gives a smoky flavor. Regular paprika works too, but smoked makes it special.
• 1 teaspoon cayenne pepper: Adds a gentle heat. Use only ½ teaspoon if you want it less spicy. You can also use a mild chili powder.
• 4 tablespoons all-purpose flour: This thickens the sauce into a creamy roux.
• 1 tablespoon Worcestershire sauce: Brings in a tangy depth. If you don’t have it, soy sauce can work as a substitute.
• 2 cups half-and-half: Makes the sauce creamy without being too heavy. You can make your own by mixing 1 cup of whole milk with 1 cup of light cream.
• 4 ounces cream cheese: This helps make the sauce super smooth and silky. For a lighter version, use Neufchâtel cheese.
• 16 ounces deli American cheese, grated: It is important to get a block of cheese from the deli counter and grate it yourself. This kind melts the best and makes the sauce smooth. Do not use the individually wrapped slices.
• 16 ounces mild cheddar, grated: This is a classic cheese for mac and cheese. You can also use Colby Jack or Monterey Jack cheese.
• 8 ounces mozzarella cheese: This cheese is layered in the middle. It gets very stretchy and gooey when baked.
• Extra sharp cheddar (a handful): Sprinkled on top. It gets crispy and golden brown in the oven.

Recommended Equipment

1. Large pot (for boiling the pasta)
2. Medium saucepan (for the cheese sauce)
3. Wooden spoon or whisk (for stirring)
4. Oven-safe baking dish (like a 9×13 inch pan)
5. Grater (for grating the cheese blocks)
6. Measuring cups and spoons

How To Make Pepper Belly Pete Mac and Cheese

Step 1 | Cook the Pasta

Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook it for about 6 minutes – slightly firm, since it will finish in the oven. Drain well and fold in 2 tablespoons of butter to keep it from sticking.

Step 2 | Start the Sauce

In a saucepan, melt the remaining 2 tablespoons of butter. Stir in ¼ cup grated onion, 3 crushed garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Cook until the onion softens and everything smells flavorful.

Step 3 | Make the Roux

Sprinkle in 4 tablespoons of flour. Stir for about 1 minute so the flour cooks out and blends with the butter and spices.

Step 4 | Add the Liquid & Cream Cheese

Slowly whisk in 2 cups of half-and-half until smooth and slightly thickened. Stir in 1 tablespoon Worcestershire sauce and 4 ounces of cream cheese until melted and creamy.

Step 5 | Melt in the Cheese

Add 16 ounces grated deli American cheese and 16 ounces grated mild cheddar, a handful at a time, stirring until smooth and fully melted.

Step 6 | Combine & Layer

Take the sauce off the heat and fold in the pasta until well coated. In a greased baking dish, add half the pasta mixture, sprinkle 8 ounces shredded mozzarella, then add the rest of the pasta. Top with a handful of sharp cheddar.

Step 7 | Bake & Serve

Bake at 400°F (200°C) for 20 minutes, until bubbly and golden on top. Let it rest for 5 minutes, then serve your creamy Pepper Belly Pete Copycat Mac and Cheese while it’s warm.

Chef’s Special Notes

• Grate Your Own Cheese: The bags of pre-shredded cheese have powder on them to stop sticking. This can make your sauce grainy. For the creamiest sauce, always buy blocks of cheese and grate them yourself.
• Do Not Overcook the Pasta: Cooking the pasta for only 6 minutes is important. It will finish cooking in the oven. If you cook it all the way first, it can get too soft and mushy later.
• Let It Rest: I know it is hard to wait, but let the mac and cheese sit for 5 minutes after baking. This helps the sauce thicken up just right so it does not run all over your plate.

What Goes Well with Pepper Belly Pete Mac and Cheese

This mac and cheese is a great side dish. It goes perfectly with so many main courses.

I love to serve it with a simple grilled steak or some juicy baked chicken. The rich cheese flavor is amazing with meat.

For a lighter meal, try it with a fresh green salad. The crisp lettuce is a nice change from the warm, creamy pasta.

Many restaurants serve mac and cheese as a side dish. They often put it next to BBQ ribs, pulled pork sandwiches, or fried chicken. It is a classic comfort food that everyone enjoys.

Make-Ahead and Storage

Make-Ahead: Prepare the pasta and sauce, then assemble in a baking dish. Cover and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time when cooking from cold.

How to Store: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Keep the pasta covered to prevent it from drying out.

How to Reheat: Warm leftovers in the oven at 350°F until heated through and bubbly, about 15-20 minutes. To keep it moist, add a splash of milk before reheating. Microwaving works too but may not keep the crispy top layer.

Pepper Belly Pete Mac and Cheese Recipe FAQs

1. Can I make this recipe without baking it?

Yes, you can. After mixing the pasta with the sauce, serve it right from the pot. Baking just adds the golden crust and stretchy cheese layers. Skipping the oven makes it quicker but slightly less rich in flavor.

2. Can I freeze Pepper Belly Pete Mac and Cheese Recipe?

Yes, you can freeze it. Let the baked dish cool, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

3. What’s the difference between deli American cheese and packaged slices?

Deli American cheese melts smoother because it’s less processed. Packaged slices don’t blend as well and can turn grainy in sauces. For best results, stick to deli-style blocks.

4. My sauce became grainy. What did I do wrong?

A grainy sauce usually happens if the heat is too high when you add the cheese. Cheese should always be melted on low heat. If the heat is too high, the cheese can separate and become oily and grainy.

Another reason could be using pre-shredded cheese. Always grate your own cheese and melt it slowly for the best results.

5. Why is my mac and cheese dry after baking?

The most common reason is baking it for too long. Always set a timer for 20 minutes. The mac and cheese is done when the top is golden and the edges are bubbling.

Another reason could be measuring the pasta or sauce wrong. Make sure you use exactly 1 pound of pasta and follow the sauce measurements.

6. Can this recipe be doubled?

Yes, double the ingredients and use a larger baking dish. Bake for 25–30 minutes instead of 20 to ensure it’s heated through.

Pepper Belly Pete Mac and Cheese Recipe

Pepper Belly Pete Mac and Cheese Recipe is extra creamy, smoky, and cheesy. Ready in just 50 minutes, this comfort food side dish is pure flavor-time!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Bake Time 20 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 645

Ingredients Equipment Method

Ingredients

  

• 1 pound pasta elbow macaroni, or small shells, cavatappi, 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 tsp 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
• 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 the pasta)
• Medium saucepan (for the cheese sauce)
• Wooden spoon or whisk (for stirring)
• Oven-safe baking dish (like a 9×13 inch pan)
• Grater (for grating the cheese blocks)
• Measuring cups and spoons

Method

 

1. Bring a large pot of salted water to a boil. Add 1 pound of pasta and cook it for about 6 minutes—slightly firm, since it will finish in the oven. Drain well and fold in 2 tablespoons of butter to keep it from sticking.
2. In a saucepan, melt the remaining 2 tablespoons of butter. Stir in ¼ cup grated onion, 3 crushed garlic cloves, 1 teaspoon smoked paprika, and 1 teaspoon cayenne pepper. Cook until the onion softens and everything smells flavorful.
3. Sprinkle in 4 tablespoons of flour. Stir for about 1 minute so the flour cooks out and blends with the butter and spices.
4. Slowly whisk in 2 cups of half-and-half until smooth and slightly thickened. Stir in 1 tablespoon Worcestershire sauce and 4 ounces of cream cheese until melted and creamy.
5. Add 16 ounces grated deli American cheese and 16 ounces grated mild cheddar, a handful at a time, stirring until smooth and fully melted.
6. Take the sauce off the heat and fold in the pasta until well coated. In a greased baking dish, add half the pasta mixture, sprinkle 8 ounces shredded mozzarella, then add the rest of the pasta. Top with a handful of sharp cheddar.
7. Bake at 400°F (200°C) for 20 minutes, until bubbly and golden on top. Let it rest for 5 minutes, then serve your creamy Pepper Belly Pete Copycat Mac and Cheese while it’s warm.

The Pepper Belly Pete Mac and Cheese Recipe is creamy, cheesy, and comforting. It’s easy to make, pairs wonderfully with meats, and can become your family’s favorite side dish.

With simple ingredients and easy steps, anyone can enjoy this copycat recipe at home.