3-Cheese Queso Mac and Cheese

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.

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.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

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