Introduction

This Queso Mac & Cheese is a creamy, cheesy twist on a classic comfort dish with a smoky chipotle kick. Perfect for those who love bold flavors paired with rich, melty cheese and tender pasta.

Queso Mac & Cheese Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter, plus more for greasing the 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

Step 1: 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.
Step 2: Bring a large pot of salted water to a boil and cook the pasta until it is slightly firmer than al dente, about 2 minutes less than the package directions. Reserve 4 cups of the pasta cooking water, then drain the pasta. If you don’t have enough reserved liquid, add water or milk to reach 4 cups.
Step 3: In the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture begins to foam and turns golden brown, about 4 minutes.
Step 4: Slowly whisk in the reserved pasta water to avoid lumps. Add the cream cheese and whisk until the sauce is smooth and creamy.
Step 5: Stir in the chopped chipotle chile (if using), adobo sauce, and ground cumin. Season with salt and freshly ground black pepper. Bring the sauce to a simmer while whisking constantly.
Step 6: Gradually add the cheddar and Monterey Jack cheeses, about 1/2 cup at a time, whisking until each addition melts and the sauce is smooth before adding more.
Step 7: Add the cooked pasta to the cheese sauce, season with salt and pepper again, and toss to combine thoroughly. Transfer the mixture to the prepared baking pan.
Step 8: Place the pan on a foil-lined baking sheet and cover the pan tightly with foil. Bake for 30 minutes, then remove the foil and continue baking until the cheese is bubbling, about 10 more minutes.
Step 9: Remove from the oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving.

Tips & Variations

If you prefer a milder dish, omit the chipotle chile and adobo sauce or use just a small amount to control the heat.
For extra creaminess, stir in a splash of whole milk or cream before baking.
Try using a mix of different cheeses like pepper jack or smoked gouda for added depth of flavor.
Adding breadcrumbs on top before baking can create a lovely crunchy topping.

Storage

Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the oven, adding a splash of milk to restore creaminess if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese without the chipotle chile?

Yes, the chipotle chile adds a smoky heat, but it is completely optional. Omitting it will result in a milder, classic queso flavor.

What type of pasta works best for this recipe?

Short, tube-shaped pastas like cavatappi or elbow macaroni work best because they hold onto the cheese sauce well. However, you can use any pasta shape you prefer.

Queso Mac & Cheese Recipe

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★★★★★

4.8 from 77 reviews

Queso Mac & Cheese is a creamy, cheesy baked pasta dish featuring a blend of sharp cheddar and Monterey Jack cheeses with a smoky kick from chipotle chile and adobo sauce. This comforting recipe uses a roux-based cheese sauce enriched with cream cheese and melted to perfection before baking until bubbly. Topped with fresh avocado, pickled jalapeños, and cilantro for a fresh and spicy contrast.

Author: Dana
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Cheese Sauce

1/2 cup unsalted butter, plus more for greasing pan
Kosher salt
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

Pasta

1 lb cavatappi, elbow, or other short tube-shaped pasta

Toppings

Sliced avocado
Pickled jalapeños
Chopped fresh cilantro

Instructions

Preheat and prepare pan: Preheat 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.
Cook pasta: Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally, until slightly firmer than al dente—about 2 minutes less than the package directions. Reserve 4 cups of pasta water, adding water or milk if necessary to reach this amount, then drain the pasta.
Make roux and cheese sauce base: Using the same pot over medium heat, melt 1/2 cup butter. Whisk in flour and cook constantly for about 4 minutes until the mixture foams and turns golden brown, developing a nutty flavor. Slowly whisk in the reserved pasta water, ensuring no lumps form. Add cream cheese and whisk until completely smooth.
Add flavors and cheeses: Stir in chopped chipotle chile (if using), adobo sauce, and ground cumin. Season with salt and freshly ground black pepper. Bring sauce to a gentle simmer while whisking constantly. Gradually add the grated cheddar and Monterey Jack cheeses about 1/2 cup at a time, whisking to melt smoothly after each addition.
Combine pasta and sauce: Add the cooked pasta back into the pot with the cheese sauce. Season with additional salt and pepper as needed, then toss to combine thoroughly ensuring every piece is coated with sauce. Transfer the mixture to the prepared greased baking pan or casserole dishes.
Bake: Place the pan on a foil-lined baking sheet and cover with foil. Bake at 425°F for 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and slightly browned.
Garnish and serve: Remove from oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro to add freshness and a hint of spice. Serve warm and enjoy.

Notes

Reserve pasta water carefully as it is essential for thinning the roux-based sauce to the right consistency.
Adjust the amount of chipotle chile and adobo sauce based on your spice preference or omit for a milder mac & cheese.
Use a combination of cheeses for best flavor and meltability: sharp cheddar adds tang and Monterey Jack provides creamy melt.
Butter the baking dish well to prevent sticking and ease serving.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the oven.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for making roux.

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