Description
Queso Mac & Cheese is a creamy, cheesy pasta dish with a smoky chipotle kick, made by combining sharp cheddar and Monterey Jack cheeses with a smooth chipotle-infused cheese sauce. Baked to bubbly perfection and served with fresh avocado, pickled jalapeños, and cilantro, it offers a flavorful twist on a classic comfort food.
Ingredients
Scale
Pasta
- 1 lb. cavatappi, elbow, or other short, tube-shaped pasta
- Kosher salt
Cheese Sauce
- 1/2 cup unsalted butter, plus more for pan
- 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
- Preheat oven and prepare pan: Preheat the oven to 425°F (220°C). Butter a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is just firmer than al dente, which is about 2 minutes less than package instructions. Stir occasionally to prevent sticking. Reserve 4 cups of pasta cooking water before draining the pasta. If the reserved water is less than 4 cups, supplement with milk or additional water to reach 4 cups total.
- Make the roux and sauce base: In the same pot over medium heat, melt 1/2 cup butter. Whisk in the flour and cook, whisking constantly, until the butter foams and the mixture turns a golden brown, approximately 4 minutes. This develops a nutty taste.
- Incorporate liquids and seasonings: Slowly whisk in the reserved pasta water to avoid lumps. Add the cream cheese and whisk until the sauce is smooth. Stir in the chopped chipotle chile (if using), adobo sauce, and cumin. Season with salt and freshly ground black pepper. Bring the mixture to a simmer, whisking constantly.
- Add cheeses and combine pasta: Gradually add the sharp cheddar and Monterey Jack cheeses about half a cup at a time, whisking after each addition until the cheese melts smoothly into the sauce. Once all cheese is incorporated, add the drained pasta to the pot. Season again with salt and pepper and toss to evenly coat the pasta with the cheesy sauce.
- Transfer and bake: Pour the mac and cheese mixture into the prepared pan(s). Place the pan on a foil-lined baking sheet and cover it with foil. Bake for 30 minutes.
- Finish baking uncovered: Remove the foil and continue baking until the cheese is bubbling and lightly browned, about 10 more minutes.
- Garnish and serve: Top the baked mac and cheese with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving for a fresh and vibrant finish.
Notes
- Using the pasta water in the sauce adds flavor and helps achieve perfect sauce consistency due to the starch content.
- If you prefer a milder dish, reduce or omit the chipotle chile and adobo sauce.
- For a creamier sauce, ensure the cream cheese is at room temperature before adding.
- Butter the baking dish well to prevent sticking and to add a subtle richness to the crust.
- Let the mac and cheese rest for a few minutes after baking to set up slightly and make serving easier.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: mac and cheese, queso mac and cheese, cheesy pasta, baked mac and cheese, chipotle mac and cheese, comfort food, easy dinner recipe
