Description

This Queso Mac & Cheese recipe is a creamy, cheesy pasta dish with a smoky chipotle kick. Made with a blend of sharp cheddar and Monterey Jack cheeses, cream cheese, and optional chipotle chile for heat, it’s baked to bubbly perfection and topped with fresh avocado, pickled jalapeños, and cilantro for a vibrant finish. Perfect for a comforting family meal or a flavorful twist on classic mac and cheese.

Ingredients

Scale

Pasta

1 lb. cavatappi, elbow, or other short, tube-shaped pasta
Kosher salt, for boiling water

Cheese Sauce

1/2 cup unsalted butter, plus more for greasing pan
1/2 cup all-purpose flour
8 oz. cream cheese, room temperature
1 canned chipotle chile, finely chopped (optional)
2 to 4 oz. adobo sauce (depending on heat preference)
1 tsp. ground cumin
Freshly ground black pepper, to taste
12 oz. sharp cheddar cheese, coarsely grated
12 oz. Monterey Jack cheese, coarsely grated

Toppings

Sliced avocado, for serving
Pickled jalapeños, for serving
Chopped fresh cilantro, for serving

Instructions

Preheat and prepare pan: Preheat your oven to 425°F (220°C). Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes thoroughly with butter to prevent sticking.
Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it is slightly firmer than al dente—about 2 minutes less than the package instructions recommend. Reserve 4 cups of the pasta cooking water before draining the pasta. If you do not have enough reserved water, add water or milk to reach 4 cups of liquid.
Make the roux and cheese sauce base: In the same pot, melt 1/2 cup unsalted butter over medium heat. Whisk in the flour and cook continuously, whisking, until the mixture foams and turns golden brown, about 4 minutes. Slowly whisk in the reserved pasta water a little at a time to avoid lumps. Add the room temperature cream cheese and whisk until the sauce is completely smooth.
Add flavor and melt cheeses: Stir in the finely chopped chipotle chile (if using), adobo sauce, and ground cumin. Season the sauce with kosher salt and freshly ground black pepper to taste. Bring the sauce to a gentle simmer while whisking constantly. Gradually add the shredded sharp cheddar and Monterey Jack cheeses, about 1/2 cup at a time, whisking until each batch melts completely and the sauce is smooth before adding more.
Combine pasta and sauce: Add the cooked pasta back into the pot with the cheese sauce. Season again with salt and pepper to taste. Stir well to ensure every piece of pasta is coated with cheesy goodness. Transfer the mixture evenly into the prepared baking pan(s).
Bake the mac and cheese: Place the baking dish on a foil-lined baking sheet to catch any drips. Cover the pan tightly with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and continue baking for an additional 10 minutes until the cheese is bubbling and slightly golden on top.
Add toppings and serve: Remove the dish from the oven and let it cool slightly. Top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving to add freshness, creaminess, and a touch of heat.

Notes

If you prefer a milder dish, omit the chipotle chile and adobo sauce, or reduce the amount used.
Use freshly shredded cheese rather than pre-shredded for better melting and creamier sauce.
Reserve enough pasta water as it contains starch which helps to thicken the sauce and bind it to the noodles.
Make sure the cream cheese is at room temperature to avoid lumps in the sauce.
You can prepare this dish a day ahead, refrigerate, and bake just before serving—add a little more liquid if the sauce thickens too much in the fridge.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: mac and cheese, queso mac and cheese, baked mac and cheese, cheesy pasta, chipotle mac and cheese, comfort food, creamy mac and cheese