Introduction

This Queso Mac & Cheese is a creamy, cheesy twist on a classic comfort dish, featuring a smoky chipotle kick. Perfectly baked and topped with fresh avocado, pickled jalapeños, and cilantro, it’s a crowd-pleaser for any occasion.

Queso Mac & Cheese Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter, plus more for greasing the pan
Kosher salt
1 lb cavatappi, elbow, or other short, tube-shaped pasta
1/2 cup all-purpose flour
8 oz cream cheese, room temperature
1 canned chipotle chile, finely chopped (optional), plus 2 to 4 oz adobo sauce (depending on heat preference)
1 tsp ground cumin
Freshly ground black pepper
12 oz sharp cheddar cheese, coarsely grated
12 oz Monterey Jack cheese, coarsely grated
Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving

Instructions

Step 1: Preheat your oven to 425°F. Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes with butter.
Step 2: Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally, until it is slightly firmer than al dente (about 2 minutes less than package directions). Reserve 4 cups of the pasta water and then drain the pasta. If you don’t have enough reserved water, add additional water or milk to reach 4 cups.
Step 3: In the same pot over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the butter foams and the mixture turns golden brown, about 4 minutes. Slowly whisk in the reserved pasta water to prevent lumps. Add cream cheese and whisk until smooth.
Step 4: Stir in the chopped chipotle chile (if using), adobo sauce, and cumin. Season with salt and freshly ground black pepper. Bring the sauce to a simmer, whisking constantly. Gradually add the cheddar and Monterey Jack cheeses in 1/2 cup increments, whisking until each addition melts and the sauce is smooth before adding the next. Add the cooked pasta, season with salt and pepper again, and toss to combine. Transfer the mixture to the prepared baking pan.
Step 5: Place the pan on a foil-lined baking sheet and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling. Top with sliced avocado, pickled jalapeños, and chopped cilantro before serving.

Tips & Variations

For a milder dish, reduce or omit the chipotle chile and adobo sauce.
Try swapping Monterey Jack with pepper jack for an extra spicy kick.
Add cooked bacon or diced tomatoes for added texture and flavor.
If you prefer a creamier sauce, stir in a splash of heavy cream before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F covered with foil, or microwave in short bursts until warm, stirring occasionally. Adding a splash of milk can help restore creaminess during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the chipotle chile?

Yes, the chipotle chile and adobo sauce add smoky heat, but the dish is delicious without them for a milder flavor.

What type of pasta works best for this mac and cheese?

Short, tube-shaped pastas like cavatappi or elbow macaroni hold the cheese sauce well, but any short pasta you have on hand will work fine.

Queso Mac & Cheese Recipe

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4.5 from 115 reviews

This Queso Mac & Cheese is a creamy, cheesy twist on classic macaroni and cheese, featuring a smoky chipotle kick and a blend of sharp cheddar and Monterey Jack cheeses baked to bubbly perfection. It’s topped with fresh avocado, pickled jalapeños, and cilantro for a vibrant finish, perfect for a comforting meal with a hint of spice.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta and Prep

1/2 cup unsalted butter, plus more for pan
Kosher salt
1 lb cavatappi, elbow, or other short tube-shaped pasta

Cheese Sauce

1/2 cup all-purpose flour
8 oz cream cheese, room temperature
1 canned chipotle chile, finely chopped (optional)
2 to 4 oz adobo sauce (depending on heat preference)
1 tsp ground cumin
Freshly ground black pepper
12 oz sharp cheddar cheese, coarsely grated
12 oz Monterey Jack cheese, coarsely grated

Toppings

Sliced avocado
Pickled jalapeños
Chopped fresh cilantro

Instructions

Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes with butter to ensure the mac and cheese does not stick while baking.
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is slightly firmer than al dente, typically 2 minutes less than the package directions. Stir occasionally to prevent sticking. Reserve 4 cups of the pasta cooking water, then drain the pasta. If there isn’t enough reserved water, add some water or milk to make up the total liquid volume.
Make the Roux and Cheese Sauce: In the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the butter begins to foam and turns golden brown, about 4 minutes. Gradually whisk in the reserved pasta water to avoid lumps forming. Add the cream cheese and whisk until smooth and incorporated.
Add Flavors and Cheeses: Stir in the finely chopped chipotle chile (if using), adobo sauce, and ground cumin. Season with salt and freshly ground black pepper. Bring the mixture to a simmer, whisking constantly. Gradually add the shredded cheddar and Monterey Jack cheeses in half-cup portions, whisking after each addition until the cheese melts and the sauce is smooth. Then stir in the cooked pasta, season to taste with salt and pepper, and toss to evenly coat.
Bake: Transfer the mac and cheese mixture to the prepared baking pan. Place the pan on a foil-lined baking sheet and cover it with foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for about 10 more minutes, or until the cheese sauce is bubbly and the top is lightly golden.
Garnish and Serve: Remove from the oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving for added freshness and a burst of flavor.

Notes

Cooking the pasta slightly under al dente helps it hold up during baking and prevents it from becoming mushy.
Adjust the amount of adobo sauce to control the heat level of the dish.
Using a blend of sharp cheddar and Monterey Jack gives a nice balance of flavor and meltability.
Foil lining on the baking sheet helps catch any cheese drips and makes cleanup easier.
For creamier mac and cheese, you can add a splash of milk or cream to the cheese sauce if it thickens too much.

Keywords: queso mac and cheese, baked mac and cheese, chipotle mac and cheese, creamy cheese pasta, spicy mac and cheese