Easy Stovetop Mac and Cheese

Bring a large pot of water to a boil and cook the elbow macaroni according to package directions.

While the pasta is cooking, combine the cubed pepper jack cheese, cubed extra sharp cheddar cheese, and evaporated milk in a separate saucepan.

Place the saucepan over low heat and begin to melt the cheese, stirring occasionally.

Season the cheese sauce with black pepper, salt, pepper, and garlic seasoning blend, and a few dashes of hot sauce, if using.

Continue to stir the sauce over low heat until all the cheese is melted and the sauce is smooth and creamy.

Add the butter to the cheese sauce and stir until it has fully melted in.

Once the macaroni is cooked, drain it well in a colander.

Pour the drained macaroni into the cheese sauce and stir well to combine, ensuring all the pasta is coated.

Serve immediately.