Best Monterey Jack Stovetop Mac Cheese Recipes

STOVETOP MACARONI AND CHEESE

Steps:

• Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
• Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
• Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
• Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
• Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
• Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste.
• Serve immediately!!

CREAMY STOVETOP MACARONI AND CHEESE

Steps:

• In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
• In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
• When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
• Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.

MONTEREY JACK STOVETOP MAC & CHEESE

Steps:

• For the bread crumbs: Heat butter in large skillet over medium heat until foam subsides. Add bread crumbs; cook, tossing to coat with butter, until crumbs just begin to color. Set aside.
• For the macaroni and cheese: Mix eggs, 1 cup evaporated milk, Tabasco, 1/2 teaspoon salt, and pepper in small bowl. Mix mustard and 1 teaspoon water together. Add mustard mixture and set aside.
• Bring 2 quarts water to a boil in large saucepan or Dutch oven. Add remaining salt and macaroni; cook until al dente. Drain and return to pan over low heat. Add butter; toss to melt.
• Pour egg mixture over buttered macaroni along with three-quarters of cheese; stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs.

JOHN LEGEND'S MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
• In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
• Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

BAKED MONTEREY JACK MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Rinse cooked pasta with cold water; drain and set aside.
• Melt butter in a Dutch oven; add onion and sweet red pepper.
• Cook over medium heat, stirring constantly, until vegetables are crisp-tender. Remove from heat.
• Stir cheese, soup, and sour cream into Dutch oven.
• Stir in macaroni; spoon into a lightly greased 2 quart shallow baking dish.
• Sprinkle with chili powder.
• Bake at 350 degrees for 30 minutes.