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Yields:
8 - 10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
If there are two things my family will never, ever turn down, it’s mac and cheese and queso dip. I’ve been making both for years for Ladd and the kids, and every single time the bowls are scraped clean. So one day I had a little lightbulb moment (which usually happens somewhere between the pantry and the stove): why not put them together? Thus, this queso mac and cheese was born, and honestly, it just made sense.
This is creamy, cozy mac and cheese with a full-on spicy queso attitude. We’re talking melty white cheddar, pepper jack, a little jalapeño heat, and those irresistible diced tomatoes with green chilies, all baked up with buttery crushed tortilla chips on top. It’s comforting, a little zesty, and completely unapologetic.
Ladd loves it because it’s hearty, and the kids and their spouses and friends love it because it’s cheesy and fun to make for big gatherings. And before long, even baby Sofia will be digging in too…assuming she’s ready for a teeny bit of spice. (If not, I’ll just eat her portion for her!)
If you're a queso-lover, don't forget to try some of my other favorite queso recipes like these easy queso totchos, this spicy queso burger, or this pepperoni queso dip.
Can you make this queso mac and cheese ahead of time?
Yes! This queso mac and cheese is a great make-ahead recipe. You can assemble the casserole up to one day in advance (hold off on adding the crushed tortilla chip topping). Cover the dish tightly with foil and refrigerate. When you’re ready to bake, let the casserole sit at room temperature while the oven preheats, add the topping, then bake as directed, adding 5 to 10 extra minutes until hot and bubbly.
How do you store leftover queso mac and cheese?
Store any leftovers covered tightly in the refrigerator for up to four days. The creamy cheese sauce holds up well, making it perfect for next-day lunches or easy dinners.
What’s the best way to reheat queso mac and cheese?
Individual portions can be reheated in the microwave until warmed through. To reheat the entire casserole, cover it with foil and warm in a 350-degree Fahrenheit oven for about 20 minutes, or until heated through. If the tortilla chip topping has softened in the fridge, place the dish under the broiler for a few minutes to crisp it back up.
Can you freeze queso mac and cheese?
Freezing is not recommended. Creamy cheese sauces made with real cheese and evaporated milk can separate after thawing, which affects the texture and consistency of the dish.
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Ingredients
- 4 Tbsp. (1/2 stick) salted butter, plus more for the baking dish
- 1 tsp. kosher salt, plus more for the pasta water
- 1 lb. medium pasta shells
- 2 cups coarsely crushed tortilla chips (about 2 ounces)
- 2 cups shredded white cheddar cheese (about 8 ounces)
- 2 cups shredded pepper jack cheese (about 8 ounces)
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and chopped
- 1/2 yellow onion, chopped
- 1 tsp. dry mustard powder
- 1/2 tsp. black pepper
- 2 (12-ounce) cans evaporated milk
- 8 oz. queso blanco-style processed cheese, cubed
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- Chili powder, for sprinkling
- 2 Tbsp. fresh cilantro, chopped
- Hot sauce, for serving
Directions
- Step 1Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.
- Step 2Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the package directions instruct. Drain the pasta, reserving ¼ cup pasta cooking water.
- Step 3Place the crushed tortilla chips in a medium bowl. In a large pot, melt 2 tablespoons of the butter over medium heat. Pour the melted butter over the chips, tossing to coat. Add ½ cup of the white cheddar and ½ cup of the pepper jack and toss to combine.
- Step 4Add the remaining 2 tablespoons butter to the same pot and melt over medium heat. Add the garlic, jalapeño, onion, mustard powder, pepper, and salt and cook, stirring frequently, until the vegetables are soft, 3 to 5 minutes. Add the evaporated milk and bring to a simmer. Gradually whisk in the processed cheese and the remaining 1 ½ cups white cheddar and 1 ½ cups pepper jack. Whisk in the reserved pasta cooking water. Add the cooked pasta and stir to coat. Fold in the diced tomatoes with green chilis.
- Step 5Spoon the mac and cheese into the prepared baking dish. Top with the tortilla chip mixture and a sprinkle of chili powder.
- Step 6Bake until bubbly and hot, 20 to 25 minutes. Allow to sit for at least 10 minutes. Sprinkle with the cilantro and serve with hot sauce.
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