Queso Mac and Cheese
This Queso Mac and Cheese is the ultimate mash up recipe of queso cheese dip and macaroni and cheese. It’s a side dish that’s perfect to pair with so many mains and will be a hit with your family and friends!
If there’s a new macaroni and cheese recipe that is a winner with my family, it is definitely this Queso Mac and Cheese. Living in Texas for many years, queso was a requirement at any party and something we often ordered as an appetizer at a restaurant.
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I thought it would be genius to combine it with elbow macaroni and the result is insanely delicious. I also add cheddar and pepper Jack cheese for even more ooey, gooey goodness. Serve it alongside my Pulled Pork or Barbecue Ribs for a hearty menu any night of the week.
Table of Contents
Why You’ll love this Recipe
- A mac and cheese for queso-lovers. If you like queso, this is the perfect recipe for you. It’s a mashup of queso dip and mac and cheese!
- Homemade but so easy to make. Making the cheese sauce from scratch makes all the difference in both flavor and texture. It only takes 10 minutes!
- Easy to customize with other cheese and quesos. Use your favorite shredded cheese or jarred queso here.
Ingredients
Scroll down for specific ingredient amounts in the recipe card.
- Elbow macaroni – The noodles for making the best mac and cheese sauce.
- Salted butter – The base to the cheese sauce to make a rich roux for thickening.
- All-purpose flour – Thickens the sauce by making a roux with the butter.
- Heavy whipping cream – One of the ingredients used to make the sauce extra creamy.
- Evaporated milk – Adds more rich milk flavor and creaminess.
- Milk – I also add regular milk for the best texture.
- Cayenne pepper – A little pinch for added heat!
- Queso Blanco Cheese Dip – Key to making the cheese sauce have that classic queso flavor.
- Shredded white cheddar cheese – White cheddar adds both sharpness and depth of flavor.
- Shredded pepper jack cheese – Gives cheesy creaminess and a pop of heat.
Tools You’ll Need
- Large Skillet
- Cheese Grater
- Liquid Measuring Cups
- Measuring Cups and Spoons
- Spatula/Stirring Spoon
- 13”x9” Baking Pan
How to Make Queso Mac and Cheese
- Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
- In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
- Whisk in cream, evaporated milk, milk, and seasonings.
- Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.
- Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
- Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.
Expert Tips
- Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
- Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
- Try other cheeses. You can easily swap the cheddar and pepper Jack for your favorites!
- Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
- Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
- Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
- Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.
Storage
Store any leftover Queso Mac and Cheese in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk, if needed, until warmed through.
You can also freeze leftovers if desired, just place them in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat according to the instructions above.
What to Serve with Queso Mac and Cheese
The options are endless! Here are some more that I love, and my family does too!
Frequently Asked Questions
Of course, use your favorite brand or you can even make it from scratch if desired.
We also love penne, shells, or short rigatoni.
You didn’t shred your cheeses from scratch. The pre-shredded cheese can make the sauce gritty from the anti-caking agents.
More recipes Using Queso
Queso Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 12 ounce can evaporated milk
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1/4 teaspoon cayenne pepper
- 12 ounces Queso Blanco Cheese Dip
- 2 cups shredded white cheddar cheese divided
- 2 cups shredded pepper jack cheese divided
Instructions
- Preheat oven to 350°F. Lightly grease a 13×9-inch baking dish with butter or non-stick cooking spray. Set aside.
- In a medium pot, cook elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk until smooth, about 1-2 minutes.
- Whisk in cream, evaporated milk, milk, and seasonings.
- Once bubbles appear at the edge of the pan, add the queso blanco cheese dip, 1 ½ cups of white cheddar cheese, and 1 ½ cups of the pepper jack cheese. Fold and mix until smooth.
- Add the cooked macaroni to the cheese sauce, and toss to coat. Transfer to the prepared baking dish and cover with foil.
- Bake 20 minutes, remove foil and top with the remaining shredded cheeses. Return to oven and bake for another 5-10 minutes, or until it’s starting to brown and is bubbling at the edges. Garnish as desired and serve immediately.
Notes
- Don’t overcook the noodles. You want to boil them until they are just al dente. Anything more and they will be mushy.
- Grate the cheeses from a block. Avoid using pre-shredded or your sauce could be grainy due to the anti-caking powder on shredded cheese.
- Try other cheeses. You can easily swap the cheddar and pepper jack for your favorites!
- Swap the heavy cream for half and half as a lighter option. If you want a little less fat, this is an easy swap!
- Adjust the sauce texture. Prepared queso cheese dips can have different viscosities based on the amount of fat, cheeses they use, and liquid amount. Once the pasta is added, if the mixture appears too thick, add additional milk or half-and-half as needed.
- Try another noodle. I personally love the classic elbow macaroni shape, but if you want to use type of noodle you can!
- Add a protein to make it a full meal. Try adding shredded rotisserie chicken, pulled pork, or pulled beef and it suddenly becomes a main.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
