Queso Mac and Cheese with Tortilla Chips and Green Chiles Recipe
Introduction
Queso Mac and Cheese is a spicy, creamy twist on a classic comfort dish. Loaded with a blend of cheeses, jalapeño, and crunchy tortilla chips, it offers a delightful Tex-Mex flavor that’s perfect for family dinners or gatherings.
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 c. coarsely crushed tortilla chips (about 2 ounces)
- 2 c. shredded white cheddar cheese (about 8 ounces)
- 2 c. 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
Instructions
- Step 1: Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish to prevent sticking.
- Step 2: Bring a large pot of salted water to a boil. Add the pasta and cook about 2 minutes less than the package directions indicate. Drain the pasta, reserving ¼ cup of the pasta cooking water.
- Step 3: Place 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 and toss to coat. Add ½ cup of the white cheddar and ½ cup of the pepper jack cheese, then toss to combine.
- Step 4: Add the remaining 2 tablespoons butter to the same pot and melt over medium heat. Add the garlic, jalapeño, onion, dry mustard powder, black pepper, and salt. Cook, stirring frequently, until the vegetables are soft, about 3 to 5 minutes.
- Step 5: Pour in the evaporated milk and bring to a simmer. Gradually whisk in the queso blanco cheese cubes and the remaining 1 ½ cups white cheddar and 1 ½ cups pepper jack cheeses until smooth. Whisk in the reserved pasta cooking water.
- Step 6: Add the cooked pasta to the cheese sauce and stir to coat thoroughly. Fold in the undrained diced tomatoes with green chilies.
- Step 7: Spoon the mac and cheese mixture into the prepared baking dish. Sprinkle the tortilla chip and cheese mixture evenly on top, then dust with chili powder.
- Step 8: Bake in the preheated oven until bubbly and hot, about 20 to 25 minutes. Let it sit for at least 10 minutes before serving.
- Step 9: Garnish with chopped fresh cilantro and serve with hot sauce on the side for extra heat.
Tips & Variations
- For a milder version, omit the jalapeño and reduce or skip the chili powder topping.
- Swap medium pasta shells for elbow macaroni or cavatappi for a different texture.
- Use crushed flavored tortilla chips, like nacho cheese, to add an extra layer of taste.
- Mix in cooked chorizo or shredded chicken for added protein and heartiness.
- Add a breadcrumb topping for extra crunch before baking.
Storage
Store leftover quesо mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if the dish appears dry. For best texture, reheat covered in a 350°F oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the dish up to the baking step and refrigerate it covered overnight. Bake just before serving, adding a few extra minutes if baking from cold.
What if I don’t have queso blanco cheese?
If queso blanco is unavailable, substitute with another mild processed cheese like Monterey Jack or mozzarella for a similar creamy melt.
Print
Queso Mac and Cheese with Tortilla Chips and Green Chiles Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Queso Mac and Cheese is a flavorful twist on classic mac and cheese, combining creamy white cheddar and pepper jack cheeses with queso blanco and a zesty kick from jalapeño and diced tomatoes with green chilies. The dish is topped with crushed tortilla chips for a delightful crunch and baked until bubbly and golden, making it a perfect comforting meal with Tex-Mex flair.
Ingredients
Scale
Cheese and Dairy
- 4 tbsp. (1/2 stick) salted butter, plus more for the baking dish
- 2 cups shredded white cheddar cheese (about 8 ounces)
- 2 cups shredded pepper jack cheese (about 8 ounces)
- 2 (12-ounce) cans evaporated milk
- 8 oz. queso blanco-style processed cheese, cubed
Pasta and Chips
- 1 lb. medium pasta shells
- 2 cups coarsely crushed tortilla chips (about 2 ounces)
Vegetables and Seasonings
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeded and chopped
- 1/2 yellow onion, chopped
- 1 tsp. dry mustard powder
- 1 tsp. kosher salt, plus more for pasta water
- 1/2 tsp. black pepper
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- Chili powder, for sprinkling
- 2 tbsp. fresh cilantro, chopped
- Hot sauce, for serving
Instructions
- Prepare oven and baking dish: Preheat the oven to 375°F. Thoroughly butter a 9-by-13-inch baking dish to prevent sticking and aid in browning during baking.
- Cook pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook them about 2 minutes less than the package directions to ensure they’re al dente. Drain the pasta well, but reserve ¼ cup of the pasta cooking water for later use.
- Prepare tortilla chip topping: Place the coarsely crushed tortilla chips into a medium bowl. In a large pot, melt 2 tablespoons of the salted butter over medium heat. Pour this melted butter over the chips and toss to coat evenly. Add ½ cup each of white cheddar and pepper jack cheeses into the chip mixture and toss again to combine. Set aside.
- Cook aromatics and make cheese sauce: In the same large pot, melt the remaining 2 tablespoons of butter over medium heat. Add the finely chopped garlic, seeded and chopped jalapeño, chopped yellow onion, dry mustard powder, black pepper, and kosher salt. Cook the mixture, stirring frequently, until the vegetables are softened, about 3 to 5 minutes. Pour in the evaporated milk and bring it to a gentle simmer. Gradually whisk in the cubed queso blanco-style processed cheese until smooth, then add the remaining shredded white cheddar and pepper jack cheeses (about 1 ½ cups each), whisking constantly to meld the cheeses into a smooth sauce. Stir in the reserved ¼ cup of pasta cooking water to adjust the sauce consistency. Fold in the drained pasta shells and stir well to coat all the pasta evenly with the cheese sauce. Finally, incorporate the undrained can of diced tomatoes with green chilies, mixing gently.
- Assemble and bake: Transfer the mac and cheese mixture into the prepared buttered baking dish, spreading it out evenly. Evenly distribute the tortilla chip and cheese topping over the mac and cheese. Lightly sprinkle chili powder over the top to add a smoky heat. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is bubbly and golden.
- Serve: Remove the baked mac and cheese from the oven and let it rest for at least 10 minutes to allow it to set. Just before serving, sprinkle fresh chopped cilantro on top for a bright, herbaceous finish and serve with hot sauce on the side for added spice.
Notes
- Reserving pasta water helps adjust the cheese sauce consistency and helps it cling to the pasta better.
- Be sure not to overcook pasta before baking to avoid mushy texture.
- The jalapeño adds mild heat; leave seeds in for extra spice or omit to mellow the flavor.
- Use crushed tortilla chips for topping to add texture contrast and Tex-Mex flavor.
- Allowing the dish to rest after baking helps the mac and cheese thicken and makes serving easier.
- Feel free to customize the cheese blend or spice level based on preference.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Keywords: mac and cheese, queso mac and cheese, baked mac and cheese, Tex-Mex cheese dish, tortilla chip topping, jalapeño mac and cheese
