Queso Mac and Cheese
Indulge in this bold, cheesy Queso Mac and Cheese — a creamy, spicy, and decadent comfort dish packed with flavor!
Servings 4
Calories 550kcal
Ingredients
- 200 g 7 oz Elbow Macaroni
- 2 tbsp Butter
- 2 tbsp Flour
- 240 ml 1 cup Milk
- 100 g (3.5 oz) Cream Cheese
- 150 g (5 oz) Velveeta
- 50 g (1.75 oz) American Cheese
- 50 g (1.75 oz) Cheddar Cheese, shredded
- 50 g (1.75 oz) Colby Jack, shredded
- 100 g (3.5 oz) Queso Blanco
- 1 can 290g (10 oz) diced tomatoes
- 3 cloves Garlic minced
- 1 small Onion diced
- 1 Jalapeño sliced
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1/2 tsp Paprika
- Fresh cilantro chopped
- Tortilla Chips for topping
- Crema Mexicana optional garnish
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 8 minutes. Drain and set aside. Meanwhile, melt butter in a large saucepan over medium heat, then add minced garlic and diced onion. Sauté until fragrant, about 2 minutes. Stir in flour and cook for 1 minute to form a roux, whisking constantly to prevent lumps.
- Gradually pour in milk and cream, whisking constantly to create a smooth, thick sauce. Bring to a simmer, then add cream cheese, Velveeta, American cheese, and shredded cheddar. Stir until the cheeses melt completely and form a velvety, gooey sauce. Incorporate chopped jalapeños, diced tomatoes, cumin, chili powder, and paprika for a zesty, spicy flavor. Taste and adjust seasonings if needed.
- Add cooked pasta to the cheese sauce and stir well to coat every piece evenly. Continue cooking over low heat until heated through, about 3 minutes. Finish by stirring in chopped cilantro for freshness and a burst of herbal flavor. Serve hot, garnished with extra cilantro or chopped jalapeños if desired. For added crunch, top with crushed tortilla chips before serving.
Nutrition
Calories: 550kcal