Queso Mac and Cheese Recipe

Name: Queso Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. large elbow macaroni; kosher salt; Freshly ground black pepper; 12 oz. white American cheese; 8 oz. extra-sharp Cheddar cheese; 6 tbsp. unsalted butter; 6 tbsp. all-purpose flour; 4 c. whole milk; 2 can diced tomatoes and green chiles; 1 can mild green chiles; 1/2 c. chopped fresh cilantro leaves; 1 c. finely crushed tortilla chips; 1/2 tsp. chili powder

Servings: persons

1 lb. large elbow macaroni
kosher salt
Freshly ground black pepper
12 oz. white American cheese
8 oz. extra-sharp Cheddar cheese
6 tbsp. unsalted butter
6 tbsp. all-purpose flour
4 c. whole milk
2 can diced tomatoes and green chiles
1 can mild green chiles
1/2 c. chopped fresh cilantro leaves
1 c. finely crushed tortilla chips
1/2 tsp. chili powder

1
Preheat oven to 425 degrees F. Cook pasta in boiling salted water according to package directions; drain.
2
Toss together American and Cheddar cheese in a bowl.
3
Melt butter in a large Dutch oven over medium heat.
4
Gradually whisk in flour and cook, whisking constantly, 1 minute.
5
Gradually whisk in milk and cook, whisking constantly, until thickened, 8 minutes.
6
Stir in tomatoes and chiles and cook, 2 minutes.
7
Remove from heat and whisk in 4 cups cheese mixture until smooth.
8
Stir in pasta and cilantro.
9
Season with salt and pepper.
10
Transfer to a lightly buttered 3-quart baking dish.
11
Add chips and chili powder to bowl with remaining cup cheese mixture and toss to combine.
12
Sprinkle over pasta.
13
Bake until golden brown, 12 to 15 minutes.
14
Serve sprinkled with cilantro.

992

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. large elbow macaroni, kosher salt, Freshly ground black pepper, 12 oz. white American cheese, and more.

Yes, Queso Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Queso Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions