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