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This Homemade Queso Mac and Cheese takes classic comfort food to the next level—extra cheesy, ultra-creamy, and packed with bold Tex-Mex flavor! A rich, velvety sauce made with American cheese, sharp cheddar, and cream cheese coats every bite of tender pasta, while Rotel tomatoes and taco seasoning add a little kick. The crunchy tortilla chip topping makes this pure comfort food bliss.

A baked queso mac and cheese dish in a red oval pan on a turquoise surface, topped with crumbled crackers and garnished with herbs. Nearby are a wooden spoon, cherry tomatoes, a bowl of red pepper flakes, a cloth, and coarse salt.

Mac and cheese is the ultimate comfort food, but when I tested this queso mac and cheese in my kitchen, I knew I had a new favorite! My version takes everything you love about classic mac and cheese and gives it a bold Tex-Mex twist.

With creamy mac and cheese with queso, a hint of spice from Rotel tomatoes and taco seasoning, and a crunchy tortilla chip topping, this dish is pure indulgence.

For those who love a little extra protein, try adding shredded chicken to turn this into a queso chicken mac and cheese.

A countertop displays ingredients for macaroni and cheese: milk in a measuring cup, a can of Rotel, cheese slices, shredded cheese in a bowl, crushed chips, flour, seasonings, butter, cream cheese, and a bag of elbow pasta.

Ingredients & Substitutions for Queso Mac and Cheese

Elbow Macaroni Noodles (or Other Short Pasta) – Classic for mac and cheese, but shells, rotini, or cavatappi work well too for holding onto the creamy sauce.
Unsalted Butter – Controls the salt level in the dish, but salted butter can be used—just adjust the added salt accordingly.
All-Purpose Flour – Thickens the cheese sauce; a 1:1 gluten-free flour blend works if needed.
Whole Milk – Half-and-half makes it even creamier, while lower-fat milk results in a thinner sauce.
American Cheese – Essential for a smooth, melty texture; Velveeta works as a substitute, or try Monterey Jack.
Sharp Cheddar Cheese – Adds bold, tangy flavor; swap for pepper jack or Colby for a different twist.
Cream Cheese – Helps create an extra creamy texture; mascarpone is a good alternative for a milder taste.
Rotel Tomatoes – Brings a spicy, tangy kick; found in the canned tomato aisle. Fire-roasted diced tomatoes with green chilies work as a swap.
Taco Seasoning – Use store-bought or make your own with a mix of chili powder, cumin, garlic powder, and paprika.
Sea Salt – Table salt can be used but adjust to taste.
Freshly Ground Black Pepper – White pepper is a good alternative for a milder, slightly different flavor.
Tortilla Chips – Creates a crunchy topping; panko breadcrumbs or crushed Ritz crackers can be used for a different texture.

Tips and Tricks

Don’t Overcook the Pasta – Cook your pasta just until al dente, as it will continue to soften when mixed with the sauce. Overcooked pasta can become mushy.
Low and Slow for the Sauce – When making the cheese sauce, keep the heat on low to medium. High heat can cause the cheese to separate, resulting in a grainy texture.
Amp Up the Flavor – Try adding a pinch of smoked paprika, a ½ teaspoon of hot sauce, or extra taco seasoning. Chopped green chiles are great added into the dish. For topping, try a drizzle of salsa, cilantro, onion and avocado.
Make it a Meal – Stir in cooked, shredded chicken to turn this into queso chicken mac and cheese for a heartier dish.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to three days. Reheat with a splash of milk to bring back the creamy consistency.

Step by Step

A pat of butter melting in a large stainless steel pan, creating a small pool of melted butter around it. — Preheat the oven to 350°F and grease a 13x9-inch baking dish. Melt butter in a Dutch oven over medium heat

A metal saucepan containing melted butter with a mound of flour on top, ready for mixing. — Add flour.

A red whisk stirring a thick, light brown roux in a dark pot. The mixture appears smooth, with bubbles forming on the surface. — Cook for 3 minutes, stirring constantly.

A red whisk stirring a creamy white mixture in a pot, creating a smooth texture. — Slowly whisk in milk and bring to a simmer.

A large pot filled with a creamy liquid, topped with shredded orange cheese and American cheese chunks, ready for mixing. The pot is placed on a stove. — Add American cheese, half of the cheddar, and cream cheese. Stir over low heat until melted.

A pot of pasta boiling in water on a stovetop, with foam and bubbles forming on the surface. A light-colored tiled backsplash is visible in the background. — Cook pasta in salted water until al dente, then drain.

A pot filled with creamy liquid, topped with piles of ground black pepper, and taco seasoning. The spices are partially mixed, creating colorful swirls on the surface. A metallic handle is visible on the pots edge. — Mix in Rotel, taco seasoning, salt, and pepper.

A pot filled with creamy sauce and macaroni noodles, set on a stove. The noodles are partially mixed into the thick, beige sauce, which has visible spices and small bits of ingredients. Steam rises from the pot, indicating its being cooked. — Combine drained pasta with the cheese sauce.

Oval casserole dish filled with a creamy macaroni and cheese topped with melted cheese and crushed chips. The dish has red handles and is placed on a white surface. — Transfer to the baking dish. Top with remaining cheddar and crushed tortilla chips. Bake for 15 minutes, then let cool for 5 minutes before serving.

A creamy queso mac and cheese casserole with a golden crumb topping sits in a red oval dish. A wooden spoon rests inside. Nearby are vine tomatoes, a bowl of chili flakes, and a sprinkle of herbs on the turquoise surface.

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A large red baking dish filled with creamy, golden queso mac and cheese topped with crushed tortilla chips and garnished with chopped herbs. It rests on a teal surface next to a white cloth and a wooden spoon.

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3-Cheese Queso Mac and Cheese

This Homemade Queso Mac and Cheese takes classic comfort food to the next level—extra cheesy, ultra-creamy, and packed with bold Tex-Mex flavor! A rich, velvety sauce made with American cheese, sharp cheddar, and cream cheese coats every bite of tender pasta, while Rotel tomatoes and taco seasoning add a little kick. The crunchy tortilla chip topping makes this pure comfort food bliss.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 599kcal

Author: Wendy Polisi

Ingredients

16 ounces elbow noodles or other short pasta
¼ cup unsalted butter
¼ cup all-purpose flour
4 cups whole milk
12 ounces American cheese cubed
8 ounces sharp cheddar cheese shredded and divided
4 ounces cream cheese cubed
1 can 10.5 ounce) Rotel tomatoes
1 tablespoon taco seasoning
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 cup finely crushed tortilla chips

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Prep a 13 x 9 inch baking dish with cooking spray.
Cook the pasta in salted water according to package directions. Drain.
While the pasta cooks, melt the butter in a large Dutch oven over medium heat. Add the flour, and cook for 3 minutes.
Add the milk and bring to a simmer.
Add the American cheese, 4 ounces of the cheddar, and the cream cheese. Reduce the heat to low, and cook until the cheese melts. Stir in the tomatoes, taco seasoning, salt, and pepper.
Add the drained pasta to the cheese sauce and transfer to the prepared baking dish.
Top with the remain cheese and the tortilla chips.
Bake for 20 minutes. Allow to cool for 5 minutes, and serve warm.

Nutrition

Filed Under:

Main Dish Recipes