Introduction

This Queso Mac and Cheese combines creamy, cheesy goodness with a spicy twist inspired by classic queso flavors. With crunchy tortilla chips and a kick from jalapeño and diced tomatoes with green chilies, it’s a comforting dish that stands out at any meal.

Queso Mac and Cheese with Tortilla Chips and Green Chilies Recipe - Recipe Image

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 thoroughly.
Step 2: Bring a large pot of salted water to a boil. Add the pasta shells 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, then 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 and toss again to combine.
Step 4: Add the remaining 2 tablespoons of butter to the same pot and melt over medium heat. Stir in the garlic, jalapeño, onion, dry mustard powder, black pepper, and kosher salt. Cook, stirring frequently, until vegetables are soft, about 3 to 5 minutes. Pour in the evaporated milk and bring to a simmer.
Step 5: Gradually whisk in the queso blanco cheese cubes followed by the remaining 1 ½ cups white cheddar and 1 ½ cups pepper jack cheeses. Whisk in the reserved pasta cooking water to smooth the sauce. Add the drained pasta to the cheese sauce and stir to coat evenly. Fold in the undrained diced tomatoes with green chilies.
Step 6: Spoon the mac and cheese mixture into the prepared baking dish. Top evenly with the buttered tortilla chip mixture and sprinkle with chili powder.
Step 7: Bake in the preheated oven until bubbly and hot, about 20 to 25 minutes. Remove and let sit for at least 10 minutes before serving. Garnish with fresh cilantro and serve with hot sauce on the side.

Tips & Variations

Use medium pasta shells as they hold the cheese sauce well, but elbow macaroni is a fine substitute if needed.
For extra heat, leave the jalapeño seeds in or add a dash of cayenne pepper.
If queso blanco is hard to find, substitute with cream cheese or mild white cheese for a similar creamy texture.
For a crunchier topping, add extra crushed tortilla chips or a sprinkle of panko breadcrumbs before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or microwave in short bursts, stirring occasionally to ensure even heating. The mac and cheese may thicken after refrigeration; add a splash of milk while reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the mac and cheese mixture up to the baking step, cover it, and refrigerate overnight. When ready, add the tortilla chip topping and bake as directed.

What type of cheese works best for this dish?

The recipe calls for white cheddar and pepper jack cheeses for balanced flavor and meltability. Using shredded cheese rather than pre-sliced helps it melt smoothly into the sauce.

Queso Mac and Cheese with Tortilla Chips and Green Chilies Recipe

Print Recipe

★★★★★

5 from 100 reviews

This creamy and flavorful Queso Mac and Cheese combines tender pasta shells with a rich blend of cheddar, pepper jack, and processed queso blanco cheeses, accented by jalapeño, garlic, and diced tomatoes with green chilies. Topped with a crunchy, buttery tortilla chip crust and finished with a sprinkle of chili powder and fresh cilantro, this baked mac and cheese offers a perfect balance of cheesy comfort and zesty spice, ideal for a comforting family dinner or casual gathering.

Author: Kai
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mexican-American Fusion

Ingredients

Scale

For the Mac and Cheese

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

Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Generously butter a 9-by-13-inch baking dish to prevent sticking and enhance flavor.
Cook Pasta: Bring a large pot of salted water to a boil. Add the medium pasta shells and cook a couple of minutes less than the package instructions to keep the pasta firm for baking. Drain the pasta, reserving 1/4 cup of the cooking water for later use.
Prepare Tortilla Chip Topping: Place coarsely crushed tortilla chips into a medium bowl. In a large pot over medium heat, melt 2 tablespoons of butter and pour it over the chips, tossing them to coat evenly. Add 1/2 cup of shredded white cheddar and 1/2 cup of shredded pepper jack cheese to the chips and toss again to combine thoroughly.
Sauté Aromatics and Make Cheese Sauce: To the same large pot, add the remaining 2 tablespoons of butter and melt over medium heat. Add the finely chopped garlic, seeded and chopped jalapeño, and chopped yellow onion along with dry mustard powder, black pepper, and 1 teaspoon kosher salt. Cook while stirring frequently until the vegetables soften, about 3 to 5 minutes. Pour in the evaporated milk and bring the mixture to a simmer. Gradually whisk in the cubed queso blanco processed cheese until melted and smooth. Continue whisking in the remaining shredded white cheddar (1 1/2 cups) and pepper jack cheese (1 1/2 cups) until the sauce is creamy and well combined. Stir in the reserved pasta cooking water to loosen the sauce.
Combine Pasta and Sauce: Add the cooked pasta directly to the cheese sauce and stir gently to coat each piece thoroughly. Fold in the diced tomatoes with green chilies, including the juices, for extra moisture and flavor.
Assemble and Bake: Spoon the mac and cheese into the buttered baking dish. Evenly distribute the prepared tortilla chip and cheese topping over the pasta mixture. Sprinkle a light dusting of chili powder on top for a touch of heat and color. Bake in the preheated oven until the dish is bubbly and hot, approximately 20 to 25 minutes.
Rest and Serve: Remove the baked mac and cheese from the oven and allow it to rest for at least 10 minutes. This resting time helps the flavors meld and the dish to set for easier serving. Just before serving, sprinkle with chopped fresh cilantro and offer hot sauce on the side for added spice according to personal taste.

Notes

Cooking pasta slightly underdone prevents it from becoming mushy after baking.
Be sure to reserve some pasta water as it helps adjust the sauce consistency.
Adjust the amount of jalapeño and chili powder for desired spice level.
Using processed queso blanco cheese provides a creamy texture and authentic queso flavor.
This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
For a gluten-free version, substitute the pasta shells with a gluten-free pasta alternative.

Keywords: mac and cheese, queso mac and cheese, baked mac and cheese, creamy mac and cheese, cheesy pasta, tortilla chip topping