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Queso Mac & Cheese Recipe

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★★★★★

4.6 from 115 reviews

This Queso Mac & Cheese recipe is a rich and creamy twist on the classic comfort food, featuring a blend of sharp cheddar and Monterey Jack cheeses with a smoky hint from chipotle chile and adobo sauce. Perfectly cooked cavatappi pasta is enveloped in a smooth, cheesy sauce and baked until bubbly, then topped with fresh avocado, pickled jalapeños, and cilantro for an extra burst of flavor.

Ingredients

Scale

Pasta and Basic Ingredients

  • 1/2 cup unsalted butter, plus more for pan
  • Kosher salt
  • 1 lb cavatappi, elbow, or other short, tube-shaped pasta

Sauce Ingredients

  • 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

Toppings

  • Sliced avocado
  • Pickled jalapeños
  • Chopped fresh cilantro

Instructions

  1. Preheat and Prepare Baking 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 and to add flavor to the crust.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it is slightly firmer than al dente—this should be about 2 minutes less than the package instructions. Reserve 4 cups of the pasta cooking water before draining the pasta. If you don’t have enough pasta water, add water or milk to make up 4 cups for the sauce.
  3. Make the Roux and Sauce Base: Using the same pot, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, until the butter starts to foam and takes on a golden brown color, about 4 minutes. This cooks out the raw flour taste and creates a nutty flavored roux.
  4. Add Liquid and Cheese: Slowly whisk in the reserved pasta water bit by bit to avoid lumps. Add the cream cheese and whisk until the sauce is smooth and creamy. Stir in the chopped chipotle chile (if using), adobo sauce, and ground cumin, seasoning with salt and black pepper. Bring the sauce to a simmer, whisking constantly. Gradually add the shredded sharp cheddar and Monterey Jack cheeses in 1/2 cup increments, whisking after each addition until fully melted and smooth.
  5. Combine Pasta and Sauce: Add the cooked pasta to the pot with the cheese sauce. Season with salt and pepper to taste and toss everything to combine well, ensuring the pasta is evenly coated with the rich queso sauce.
  6. Bake: Transfer the pasta and cheese mixture to the prepared baking pan. Place the pan on a foil-lined baking sheet for easy cleanup. Cover the pan tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 10 more minutes.
  7. Garnish and Serve: Remove from the oven and top with sliced avocado, pickled jalapeños, and chopped fresh cilantro to add freshness, creaminess, and a mild tangy heat. Serve warm and enjoy your quesadilla-inspired mac and cheese.

Notes

  • Using slightly undercooked pasta is important since it will cook further in the oven.
  • If you prefer less heat, reduce or omit the chipotle chile and adobo sauce.
  • Reserve pasta water is key to creating the perfect consistency in the cheese sauce.
  • To make ahead, prepare through step 5, cover, and refrigerate. Bake as instructed when ready to serve.
  • You can substitute cavatappi with other short tube-shaped pasta like elbow macaroni or penne.
  • For a crispier topping, sprinkle some extra cheddar cheese on top before the last 10 minutes of baking.

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

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