Queso Mac & Cheese Recipe

Introduction

Queso Mac & Cheese brings a spicy twist to the classic comfort food with creamy cheeses and a hint of smoky chipotle. This baked pasta dish is perfect for cozy dinners or casual gatherings, topped with fresh avocado and pickled jalapeños for an extra burst of flavor.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes with butter.
2. Step 2: In a large pot of boiling salted water, cook the pasta, stirring occasionally, until it is slightly firmer than al dente, about 2 minutes less than the package directions. Reserve 4 cups of the pasta water, then drain the pasta. If there’s not enough pasta water, add water or milk to make 4 cups total.
3. 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 avoid lumps. Add the cream cheese and whisk until smooth.
4. Step 4: Stir in the chopped chipotle chile (if using), adobo sauce, and cumin. Season with salt and pepper. Bring the sauce to a simmer, whisking constantly. Gradually add the cheddar and Monterey Jack cheeses, about 1/2 cup at a time, whisking until each addition is melted and smooth before adding the next. Add the cooked pasta, season again if needed, and toss to combine. Transfer the mixture to the prepared pan.
5. Step 5: Place the pan on a foil-lined baking sheet and cover it with foil. Bake for 30 minutes, then remove the foil and bake until the cheese bubbles, about 10 minutes more. Top with sliced avocado, pickled jalapeños, and chopped cilantro before serving.

Tips & Variations

• For a milder version, omit the chipotle chile and adobo sauce or reduce the amount to taste.
• Try adding cooked bacon or chorizo for extra smoky flavor.
• Use gluten-free pasta and flour to make this dish gluten-free.
• Swap Monterey Jack for pepper jack to add a little extra spice.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to avoid drying out. Adding a splash of milk can help restore creaminess when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can prepare the sauce and cook the pasta in advance. Assemble the dish and keep it refrigerated, then bake just before serving to maintain freshness and texture.

What can I use if I don’t have cavatappi pasta?

Elbow macaroni, penne, rotini, or any short tubular pasta works well as a substitute for cavatappi in this recipe.

Queso Mac & Cheese Recipe

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★★★★★

4.5 from 122 reviews

Queso Mac & Cheese is a creamy, cheesy twist on the classic macaroni and cheese. Featuring a blend of sharp cheddar and Monterey Jack cheeses with a hint of smoky chipotle chile and cumin, this baked dish offers a rich, flavorful comfort food experience. Topped with fresh avocado, pickled jalapeños, and cilantro, it adds a refreshing and spicy contrast to the gooey, cheesy pasta.

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

Ingredients

Scale 1x2x3x

Pasta

• 1 lb. cavatappi, elbow, or other short, tube-shaped pasta
• Kosher salt, for boiling water

Cheese Sauce

• 1/2 cup unsalted butter, plus more for pan
• 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, to taste
• 12 oz. sharp cheddar cheese, coarsely grated
• 12 oz. Monterey Jack cheese, coarsely grated

Toppings

• Sliced avocado
• Pickled jalapeños
• Chopped fresh cilantro

Instructions

1. 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 prevent sticking during baking.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until about 2 minutes less than al dente, ensuring it will finish cooking in the oven. Stir occasionally. Reserve 4 cups of the pasta cooking water before draining the pasta. If there isn’t enough reserved liquid, add additional water or milk to reach 4 cups.
3. Make the Roux and Sauce Base: Return the pot to medium heat and melt the butter. Whisk in the flour and cook constantly for about 4 minutes until the mixture foams and turns golden brown, developing a nutty flavor. Gradually whisk in the reserved pasta water to avoid lumps, creating a smooth sauce. Add the cream cheese and whisk until completely smooth.
4. Add Flavorings and Cheese: Stir in the chopped chipotle chile (if using), adobo sauce, and ground cumin. Season with salt and freshly ground black pepper. Bring the mixture to a simmer while continuously whisking. Slowly add the shredded cheddar and Monterey Jack cheeses, about ½ cup at a time, whisking each addition until melted and smooth before adding the next.
5. Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce. Season again with salt and pepper as needed, then toss gently to coat all the pasta evenly with the creamy cheese sauce. Transfer the mixture into the prepared baking pan.
6. Bake: Place the baking pan on a foil-lined baking sheet and cover it with foil to prevent the top from browning too quickly. Bake for 30 minutes, then remove the foil and continue baking for about 10 more minutes until the cheese sauce is bubbly and slightly browned on top.
7. Add Toppings and Serve: Remove from the oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro for a fresh, spicy finish. Serve hot and enjoy!

Notes

• Using cavatappi or tube-shaped pasta helps hold the cheese sauce better for a creamier bite.
• Reserve pasta water is crucial for adjusting the sauce consistency and ensuring it coats the pasta smoothly.
• Adjust the amount of adobo sauce according to your heat preference to control spiciness.
• Make sure cream cheese is at room temperature for smooth incorporation into the sauce.
• For a crispier topping, sprinkle extra cheese on top before baking uncovered for the last 10 minutes.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: queso mac and cheese, baked mac and cheese, chipotle mac and cheese, creamy cheese pasta, comfort food, American cheese casserole