Monterey Jack Stovetop Mac Cheese Recipes

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.

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.

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.