Queso Mac and Cheese
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!
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)
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.
Nutrition
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