Monterey Jack Mac and Cheese Recipes

These mac and cheese recipes use monterey jack—a delicate, buttery cheese that melts like a dream.


Monterey Jack

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Creamy Stovetop Mac and Cheese

  • 8 ounces elbow pasta
  • 4 ounces Wisconsin mild cheddar cheese, shredded
  • 4 ounces Wisconsin American cheese, shredded
  • 4 ounces Wisconsin monterey jack cheese, shredded
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Baked Potato-Style Mac and Cheese

  • 1 pound center cut bacon
  • 16 ounces elbow pasta
  • 2 cups (8 ounces) Wisconsin cheddar cheese, shredded and divided
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
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Creamy Spiced Mac and Cheese

  • 1 pound elbow pasta
  • 3 ounces Wisconsin cream cheese
  • 1/3 cup sour cream
  • 2 1/2 cups (10 ounces) Wisconsin provolone cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
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Cheese Crusted Stovetop Mac and Cheese

  • 1 pound rotini pasta
  • 2 cups milk
  • 2 1/2 cups (10 ounces) Wisconsin cheddar cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
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Beer, Brat and Butterkäse Mac

  • 4 bratwursts
  • 24 ounces beer, your favorite variety
  • 1 pound elbow pasta
  • 2 cups (8 ounces) Wisconsin butterkäse cheese, shredded
  • 2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
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Green Corn Tamale Mac and Cheese

  • 1 pound pasta shells
  • 2 cups freshly shucked corn
  • 1/2 cup roasted poblano peppers, roughly chopped
  • 5 pickled jalapeños, sliced into rings
  • 1/3 cup (1 1/3 ounces) Wisconsin queso quesadilla cheese, shredded
  • 1/3 cup (1 1/3 ounces) Wisconsin monterey jack cheese, shredded
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Red White and Blue Mac and Cheese

  • 1 cup sun-dried tomatoes, drained and sliced
  • 1 3/4 cups (7 ounces) Wisconsin white cheddar cheese, shredded and divided
  • 1 3/4 cups (7 ounces) Wisconsin monterey jack cheese, shredded and divided
  • 1 1/2 cups (9 ounces) Wisconsin blue cheese, crumbled and divided
  • 1 pound cavatappi pastacooked to al dente, drained and cooled
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Mexican Mac with Salsa Verde

  • 1 cup salsa verde
  • 8 ounces elbow pasta
  • 1 cup (4 ounces) Wisconsin asadero cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin monterey jack cheese, shredded
  • 1/2 cup Wisconsin cheddar cheese, shredded
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Mexican Mac and Cheese

  • 7 1/2 ounces Mexican chorizo
  • 3 dry guajillo chiles, rehydrated in hot water
  • 12 ounces tri -color rotini pasta
  • 1 1/2 cups (6 ounces) Wisconsin asiago cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
  • 1 4-ounce can diced green chiles
  • 1/2 cup lime-flavored tortilla chips, crushed
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Creamy Poblano Stove Top Mac & Cheese

  • 2 large poblano chile peppers
  • 1 1/2 cups (6 ounces) Wisconsin white cheddar cheese, shredded
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Crab Rangoon Macaroni and Cheese

  • 1/2 pound lump crab
  • 2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
  • 8 ounces Wisconsin cream cheese
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Irish Colcannon Mac & Cheese

  • 8 slices thick-sliced bacon, diced
  • 4 cups shredded cabbage
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
  • 1 cup (4 ounces) Wisconsin sharp white cheddar cheese, shredded
  • 1 cup (4 ounces) Wisconsin havarti cheese, shredded
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