The Strange Saga of Monterey Jack
When I first moved to the Monterey area I joined a hiking group. One of the places we went hiking was Jack’s Peak Park, which includes acres of hiking trails through Monterey pine forest and a lovely vista of the Monterey Bay. It was during a hike at Jack’s Peak that I first heard the story of Monterey Jack. Being a former cheesehead and a cheese lover, I wanted to learn more. David Jacks, for whom the park was named, was a much hated land baron in the area. He was also a cheese baron. He owned 14 dairies and mass produced the cheese we know and love. And just as his method of attaining land remains dubiously questionable, so does his right to claim the name of this cheese. Some say that he copied the recipe from Franciscan monks who brought it from Mexico in the 1700s. Others say he swindled the recipe from other local cheese artisans. Unfortunately, we will never know. But we can still be grateful that, whatever its name, Monterey Jack cheese tastes delicious.
Here is one of my favorite comfort foods using this scrumptious cheese!
Monterey Mac & Jack
1 lb. elbow macaroni
4 cups milk
4 cups Monterey Jack cheese, grated
2 cups sharp cheddar cheese, grated
1 stick butter (8 Tbsp)
1/2 cup flour
1/2 tsp black pepper
Optional:
(1)14.5 oz. can diced tomatoes, drained
(1)7 oz. can diced green chiles, drained
- Cook macaroni per package directions.
- Melt butter on low heat, whisk in flour and gradually add milk, stirring constantly.
- Add cheese and pepper, blending until creamy and smooth
- Fold in cooked and drained macaroni
- Place in buttered casserole or baking dish
- If desired, top with tomatoes and chilesBake at 375 for 35 minutes or until top is bubbly and golden.
