Monterey Jack Stovetop Mac & Cheese

Vicki Butts (lazyme)


I love creamy stovetop mac and cheese especially with white cheeses. Pepper Jack is my favorite but my family loves it with Monterey Jack since they don't like it as spicy as I do. This is a nice recipe that my whole family loves.


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top



  • 2 Tbsp
    unsalted butter
  • 1/2 c
    fresh bread crumbs

  • 2 lg
  • 12 oz
    evaporated milk
  • 3 dash
    tabasco sauce
  • 1 tsp
    salt, divided
  • ·
    freshly ground pepper, to taste
  • 1 tsp
    dry mustard
  • 1 tsp
  • 8 oz
    elbow macaroni
  • 4 Tbsp
    unsalted butter
  • 3 c
    monterey jack cheese, grated (or pepper jack)

How to Make Monterey Jack Stovetop Mac & Cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Monterey Jack Stovetop Mac & Cheese

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy For Kids

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