Queso Mac and Cheese Recipe

Introduction

Queso Mac and Cheese is a flavorful twist on the classic comfort dish, combining creamy cheeses with a spicy kick from jalapeños and diced tomatoes with green chilies. Topped with crunchy tortilla chips, this baked mac and cheese brings a satisfying texture and bold Mexican-inspired flavors to your table.

Ingredients

• 4 tbsp. (1/2 stick) salted butter, plus more for the baking dish
• 1 tsp. kosher salt, plus more for the pasta water
• 1 lb. medium pasta shells
• 2 c. coarsely crushed tortilla chips (about 2 ounces)
• 2 c. shredded white cheddar cheese (about 8 ounces)
• 2 c. shredded pepper jack cheese (about 8 ounces)
• 2 garlic cloves, finely chopped
• 1 jalapeño, seeded and chopped
• 1/2 yellow onion, chopped
• 1 tsp. dry mustard powder
• 1/2 tsp. black pepper
• 2 (12-ounce) cans evaporated milk
• 8 oz. queso blanco-style processed cheese, cubed
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• Chili powder, for sprinkling
• 2 tbsp. fresh cilantro, chopped
• Hot sauce, for serving

Instructions

1. Step 1: Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.
2. Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the package directions instruct. Drain the pasta, reserving ¼ cup pasta cooking water.
3. Step 3: Place the crushed tortilla chips in a medium bowl. In a large pot, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the chips, tossing to coat. Add ½ cup of the white cheddar and ½ cup of the pepper jack and toss to combine.
4. Step 4: Add the remaining 2 tablespoons butter to the same pot and melt over medium heat. Add the garlic, jalapeño, onion, mustard powder, pepper, and salt and cook, stirring frequently, until the vegetables are soft, 3 to 5 minutes. Add the evaporated milk and bring to a simmer. Gradually whisk in the processed cheese and the remaining 1 ½ cups white cheddar and 1 ½ cups pepper jack. Whisk in the reserved pasta cooking water. Add the cooked pasta and stir to coat. Fold in the diced tomatoes with green chilies.
5. Step 5: Spoon the mac and cheese into the prepared baking dish. Top with the tortilla chip mixture and a sprinkle of chili powder.
6. Step 6: Bake until bubbly and hot, 20 to 25 minutes. Allow to sit for at least 10 minutes. Sprinkle with the cilantro and serve with hot sauce.

Tips & Variations

• For extra spice, include some of the jalapeño seeds or add a dash of cayenne pepper to the cheese sauce.
• Swap medium pasta shells for elbow macaroni or cavatappi for a different texture.
• Use crushed tortilla chips as a crunchy topping or mix in some panko breadcrumbs for additional crispness.
• If queso blanco-style processed cheese is unavailable, substitute with Monterey Jack or a mild white cheese for a similar melt.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short bursts, stirring occasionally. You may need to add a splash of milk to restore creaminess when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese up to the baking step, cover it tightly, and refrigerate overnight. Bake as directed, adding a few extra minutes if baking directly from the fridge.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with a mixture of whole milk and a little heavy cream to maintain richness, or use full-fat milk, though the sauce may be slightly less creamy.