Queso Mac and Cheese

about the recipe

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.

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

– 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.

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