Queso Mac & Cheese Recipe
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.
- 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
Find it online: https://cookedbycleo.com/queso-mac-and-cheese-recipe/
