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Queso Mac and Cheese with Tortilla Chips and Green Chilies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://kitchenwithkai.com/queso-mac-and-cheese-with-tortilla-chips-and-green-chilies-recipe/