Queso Mac & Cheese Recipe
Introduction
This Queso Mac & Cheese is a creamy, spicy twist on the classic comfort dish. With smoky chipotle and a blend of sharp cheddar and Monterey Jack, it’s perfect for those who love a little heat with their cheesy pasta.
Ingredients
- 1/2 cup unsalted butter, plus more for pan
- Kosher salt
- 1 lb. cavatappi, elbow, or other short, tube-shaped pasta
- 1/2 cup all-purpose flour
- 8 oz. cream cheese, room temperature
- 1 canned chipotle chile, finely chopped (optional), plus 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
- Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving
Instructions
- Step 1: Preheat oven to 425°F. Grease a 13″ x 9″ baking pan or 2 (8″ x 5″) casserole dishes with butter.
- Step 2: In a large pot of boiling salted water, cook pasta until slightly firmer than al dente, about 2 minutes less than package directions. Reserve 4 cups pasta water, then drain. If needed, add water or milk to reach 4 cups of liquid.
- Step 3: In the same pot over medium heat, melt butter. Whisk in flour and cook, whisking constantly, until butter foams and turns golden brown, about 4 minutes. Slowly whisk in reserved pasta water to avoid lumps. Add cream cheese and whisk until smooth.
- Step 4: Stir in chipotle chile (if using), adobo sauce, and cumin; season with salt and pepper. Bring to a simmer, whisking constantly. Gradually add cheddar and Monterey Jack cheeses in 1/2 cup increments, whisking until melted and smooth before adding more. Add pasta, season with salt and pepper, and toss to combine. Transfer to prepared pan.
- Step 5: Place pan on a foil-lined baking sheet and cover with foil. Bake for 30 minutes, then remove foil and bake until cheese bubbles, about 10 minutes more. Top with avocado slices, pickled jalapeños, and cilantro before serving.
Tips & Variations
- For a milder version, omit the chipotle chile and adobo sauce, or reduce the quantity to suit your taste.
- Try adding cooked bacon or chorizo for extra smoky flavor and texture.
- Use gluten-free pasta and flour to make this recipe gluten-free.
- To make it creamier, stir in a splash of milk or cream before baking.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in the microwave, adding a splash of milk if the dish seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without the chipotle chile?
Yes, you can leave out the chipotle chile and adobo sauce for a milder mac and cheese. The dish will still be delicious and cheesy without the smoky heat.
What pasta works best for this recipe?
Short, tube-shaped pasta like cavatappi or elbow macaroni works best because they hold the cheese sauce well. You can use other similar shapes if needed.
Print
Queso Mac & Cheese Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This creamy Queso Mac & Cheese combines sharp cheddar and Monterey Jack cheeses with a smoky chipotle kick for a flavorful twist on a classic comfort food. Featuring a luscious cheese sauce made with cream cheese and spiced with cumin and adobo, this baked macaroni dish is perfect for sharing and garnished with fresh avocado, pickled jalapeños, and cilantro for a vibrant finish.
Ingredients
Scale
Cheese Sauce & Pasta
- 1/2 cup unsalted butter, plus more for pan
- Kosher salt, to taste
- 1 lb cavatappi, elbow, or other short, tube-shaped pasta
- 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 (adjust based 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
For Serving
- 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 generously with butter to prevent sticking.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook, stirring occasionally, until it is slightly firmer than al dente — about 2 minutes less than the package directs. Reserve 4 cups of the pasta cooking water, adding extra water or milk if needed to reach 4 cups total, then drain the pasta thoroughly.
- Make the Roux and Cheese Sauce: In the same large pot, melt the butter over medium heat. Whisk in the flour and cook continuously, whisking, until the mixture foams and turns a golden brown hue, about 4 minutes. Slowly whisk in the reserved pasta water to create a smooth sauce base without lumps. Add the cream cheese, whisking until it fully melts and the sauce is smooth.
- Add Flavors and Melt Cheeses: 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, whisking constantly. Gradually add the cheddar and Monterey Jack cheeses in 1/2 cup increments, whisking until each batch melts completely and the sauce is silky.
- Combine Pasta and Transfer: Add the drained pasta to the cheese sauce, season again with salt and pepper as needed, and toss gently to combine. Transfer the cheesy pasta mixture into the prepared greased baking dish(es).
- Bake and Serve: Place the baking dish on a foil-lined baking sheet and cover tightly with foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese sauce is bubbly and slightly golden. Remove from oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving.
Notes
- If you prefer less heat, reduce or omit the chipotle chile and adobo sauce.
- For extra creaminess, you can substitute some of the reserved pasta water with milk or half-and-half.
- Use sharp cheddar and Monterey Jack for the best melting and flavor balance.
- Make sure to stir the roux constantly to avoid burning and to achieve the right nutty flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, queso mac and cheese, baked mac and cheese, chipotle mac and cheese, creamy mac and cheese, comfort food, cheese pasta bake
