If you’re looking for the ultimate comfort food with a Tex-Mex twist, this Queso Mac and Cheese is just the dish. This recipe is everything you love about queso dip, transformed into a creamy pasta dish that’s perfect for everyone!

You should also try this Garlic Parmesan Mac and Cheese and Stove Top Mac and Cheese!

mac and cheese in a white dish with a spoonful being lifted out of dish

Short on time but wanting something cheesy, creamy and comforting? 

This baked queso mac and cheese recipe hits the spot. Picture tender macaroni, coated in a decadent blend of two types of cheese and a hint of spice. It’s then sprinkled with another layer of cheese and some crushed tortilla chips for an added crunch. 

Each bite is cheesy, creamy, dreamy, and oh-so delicious. This quick queso mac is what cheesy, carb-loaded dreams are made of, friends.

If you’re preparing a weeknight meal or having people over on the weekend, this cheesy queso mac would serve well as a simple main dish or hearty side dish. Much like this Tuscan Chicken Mac and Cheese, it’s a true crowd-pleaser!

mac and cheese shown on a white plate

Why You’ll Love This Recipe:

  • Rich and Creamy: The cheese sauce is smooth and silky, making this the ultimate creamy classic mac.
  • Tex-Mex Flavors: With the addition of diced tomatoes with green chili and some spices, this mac and cheese dish has a queso-inspired twist.
  • Crisp Topping: To make this homemade mac even more delicious, it’s topped with some crushed corn chips for a hearty crunch, which complements the creamy base layer.
  • Easy to Make: With simple ingredients and minimal prep time, this super quick mac is easy to make and even better to eat.
  • Customizable: You can make this dish mild, spicy, or add more ingredients to fit your needs.
  • Perfect for Leftovers: This queso macaroni reheats well and makes a great freezer-friendly option, too.
ingredients for mac and cheese shown in bowls

Ingredients Needed:

  • Dry pasta: any type of short pasta shape will work.
  • Butter: Unsalted butter works best as you can control the amount of salt in this recipe.
  • All-Purpose Flour: This helps create the roux.
  • Milk and Heavy Cream: These ingredients give the cheese sauce an extra creamy texture.
  • Seasonings: Ground cumin, salt, black pepper, and cayenne pepper give these noodles a spicy kick.
  • Rotel: Any kind of diced canned tomatoes work, but I like to use Rotel with green chilies to give this an extra hint of flavor.
  • Cheeses: Shredded sharp cheddar cheese and pepper jack cheese are the star of the show.
  • Crushed Corn Chips: This is optional, but gives this recipe an added crunch.

How to Make Queso Blanco Macaroni and Cheese:

  • Cook Pasta: boil pasta until al dente, drain, and set aside.
  • Make the roux: In a saucepan or large pot, whisk some melted butter and flour together over medium heat to form a roux, or paste. 
  • Whisk: Add in the cream, milk, and seasonings and stir to combine. Cook until the mixture is slightly thickened and bubbly.
butter and flour shown in a white saucepan
flour roux mixed in white sauce pan
  • Add the Rotel and Cheese: Stir in the canned tomatoes and chilies and shredded cheeses until smooth. Pour the mixture over the cooked pasta, toss to coat, and then spread into a baking dish and cover with aluminum foil.
seasonings, shredded cheeses, and rotel added to roux to form a cheese mixture
cheese mixture and noodles mixed together and shown in white baking dish
  • Bake: Place the dish into the oven and bake for 20 minutes, remove the foil and top with more shredded cheese and crushed tortilla chips, and bake for another 8-10 minutes, or until bubbly and golden brown.

How Long is Leftover Mac and Cheese Good For?

Leftovers will last in an airtight container in the refrigerator for up to four days.

How to Reheat Leftover Queso Mac and Cheese:

  • To Reheat in the Oven: Bake at 350°F for about 15-20 minutes, or until warmed through. If the pasta looks too dry, add a touch of cream or milk and stir before reheating.
  • To Reheat in the Microwave: Reheat individual portions until warmed though, about 1-2 minutes.
  • To Freeze: Place macaroni and cheese in a freezer-safe container or bag and freeze for up to two months. When ready to serve, let thaw completely in the refrigerator. If mixture looks too dry once thawed, add a touch of heavy cream or milk to thin it out.

Can I Make This Ahead of Time?

Yes! You can prepare this according the directions and then refrigerate up to one day in advance. When ready to cook, let sit at room temperature for 15-20 minutes before baking. 

mac and cheese shown in white baking dish

Serving Suggestions:

Garnish with some fresh cilantro, green onions, sour cream, diced tomatoes, or a sprinkling of shredded cheese. 

Variations:

  • Protein-Packed: Add some shredded rotisserie chicken or cooked chicken to make this an easy main dish. 
  • Taco Mac: Stir in some cooked and seasoned ground beef or turkey for a taco dish. 
  • Veggies: Sprinkle in some sautéed green and red bell peppers, onions, spinach, or corn for a fresh taste. 
  • Swap the Cheeses: Instead of or in addition to cheddar and pepper jack cheeses, use gouda, queso fresco, Velveeta cheese, a Mexican cheese blend, or Cotija for a different flavor.
  • Use Different Pasta: Whole-wheat pasta, chickpea pasta, or gnocchi would work well.
  • Buffalo Mac: Add some buffalo sauce to the cheesy sauce and top with some blue cheese crumbles.
  • BBQ Mac: Stir in some bbq sauce and pulled pork or chicken for a barbecue taste.
  • Gluten-Free: Use gluten-free pasta and flour for a gluten-free queso mac.
  • Make it Low Carb: Swap the pasta for zucchini noodles or roasted cauliflower or butternut squash.

Tips for Making the Best Queso Macaroni and Cheese:

  • Cooking the Pasta: Cook the pasta until it is just al dente, as it will finish cooking in the oven. This will prevent the noodles from becoming mushy.
  • Making the Cheese Sauce: For a smooth and silky sauce, shred your own block of cheese. While the bagged kind if fine to use, it contains fillers, which affect how it melts (and sometimes becomes gloppy).
  • Spice Level: Adjust the spices and seasonings to fit your tastebuds. Add some diced jalapeños or a dash of your favorite hot sauce for even more flavor.
  • Prevent Dryness: To keep the noodles from drying out, avoid overbaking. Bake until the top is golden and the mixture is just starting to bubble. 
close-up of mac and cheese shown on a white plate

Looking for More Mac and Cheese Dinner Ideas? I’ve Got You Covered!

mac and cheese in a white dish with a spoonful being lifted out of dish

Queso Mac and Cheese

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
If you're looking for the ultimate comfort food with a Tex-Mex twist, this Queso Mac and Cheese is just the dish. This recipe is everything you love about queso dip, transformed into a creamy pasta dish that's perfect for everyone!
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Ingredients
 

  • 1 pound elbow macaroni, (or any short pasta)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1½ cups heavy whipping cream, (or half-and-half)
  • 1½ cups milk, any kind, (I used 2%)
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 (10 ounce) can Rotel with green chilies, (undrained)
  • 2 cups shredded sharp cheddar cheese, (divided)
  • 2 cups shredded pepper jack cheese, (divided)
  • Crushed corn tortilla chips for topping, (if desired)

Equipment

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 3-quart baking dish with non-stick cooking spray. Set aside.
  • In a medium saucepan, cook pasta according to package directions until al dente. Drain and return to pot. Set aside.
  • In another medium saucepan or skillet, melt butter over medium heat. Add flour and whisk to form a roux (or paste) and whisk until smooth, about 2-3 minutes.
  • Whisk in cream, milk, cumin, salt, pepper, and cayenne powder. Cook and stir until mixture is slightly thickened and bubbly, about 3 minutes.
  • Add Rotel and 1½ cup of shredded cheddar cheese and 1½ cup shredded pepper jack cheese and stir until melted and smooth. Pour cheese mixture over cooked pasta and toss to coat. Spread pasta into prepared dish and cover with foil.
  • Bake for 20 minutes, remove foil and top with the remaining ½ cup of sharp cheddar cheese, ½ cup pepper jack cheese, and crushed tortilla chips (if using). Return to oven and bake for another 8-10 minutes, or until bubbly. Serve immediately.

Notes

  • Leftovers will last in an airtight container in the refrigerator for up to four days.
  • Don’t want to bake the mac and cheese? Make as directed through step #5 and then serve immediately.
  • See my tips and tricks for making this Baked Queso Mac and Cheese above the recipe box.
Serving: 1serving, Calories: 533kcal, Carbohydrates: 48g, Protein: 23g, Fat: 27g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 80mg, Sodium: 391mg, Potassium: 254mg, Fiber: 2g, Sugar: 4g, Vitamin A: 924IU, Vitamin C: 0.3mg, Calcium: 402mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.