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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.

Ingredients

Scale

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

Find it online: https://zestywithzane.com/queso-mac-and-cheese-recipe/