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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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