Introduction

This Queso Mac and Cheese is a flavorful twist on a classic comfort dish, combining creamy cheese sauce with zesty jalapeños and crunchy tortilla chips. It’s perfect for those who love a bit of spice and texture in their mac and cheese.

Queso Mac and Cheese with Tortilla Chips and Green Chili Tomatoes 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.
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 instruct. Drain the pasta, reserving ¼ cup 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, tossing to coat. Add ½ cup of the white cheddar and ½ cup of the pepper jack and 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, 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 chilies.
Step 5: Spoon the mac and cheese into the prepared baking dish. Top with the tortilla chip mixture and a sprinkle of chili powder.
Step 6: Bake 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.

Tips & Variations

For a milder version, omit the jalapeño or leave some seeds in for extra heat.
Try using crushed plain tortilla chips and add your own spices for a custom flavor.
Use sharp cheddar instead of white cheddar for a stronger cheese taste.
Mix in cooked bacon or chorizo before baking for added protein and flavor.
To make it vegetarian, ensure the processed cheese and other ingredients contain no animal rennet.

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 intervals, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like elbow macaroni, cavatappi, or rotini works well. Just adjust the cooking time according to the package instructions.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can use whole milk or half-and-half, though the sauce may be slightly less creamy. For a thicker sauce, add a little heavy cream.

Queso Mac and Cheese with Tortilla Chips and Green Chili Tomatoes Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A creamy and flavorful queso mac and cheese featuring a blend of white cheddar, pepper jack, and queso blanco cheeses with a crispy tortilla chip topping. This baked comfort dish is enhanced with garlic, jalapeño, and a hint of chili powder for a spicy kick.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Tex-Mex

Ingredients

Scale

Pasta

1 lb. medium pasta shells
1 tsp. kosher salt, plus more for pasta water

Cheese and Toppings

2 c. shredded white cheddar cheese (about 8 ounces)
2 c. shredded pepper jack cheese (about 8 ounces)
8 oz. queso blanco-style processed cheese, cubed
2 c. coarsely crushed tortilla chips (about 2 ounces)
Chili powder, for sprinkling
2 tbsp. fresh cilantro, chopped
Hot sauce, for serving

Vegetables and Aromatics

2 garlic cloves, finely chopped
1 jalapeño, seeded and chopped
1/2 yellow onion, chopped
1 (10-ounce) can diced tomatoes with green chilies, undrained

Other

4 tbsp. (1/2 stick) salted butter, plus more for the baking dish
1 tsp. dry mustard powder
1/2 tsp. black pepper
2 (12-ounce) cans evaporated milk

Instructions

Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and butter a 9-by-13-inch baking dish to prevent sticking and add richness.
Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook them about 2 minutes less than the package directions to keep them slightly firm. Drain the pasta, reserving 1/4 cup of the pasta cooking water to enhance sauce consistency later.
Make Tortilla Chip Topping: In a medium bowl, place the coarsely crushed tortilla chips. In a large pot over medium heat, melt 2 tablespoons of the butter, then pour it over the chips, tossing to coat evenly. Add 1/2 cup each of white cheddar and pepper jack cheeses and toss to combine, creating a cheesy, crispy topping mixture.
Sauté Vegetables and Make Cheese Sauce: In the same large pot, melt the remaining 2 tablespoons of butter over medium heat. Add finely chopped garlic, seeded jalapeño, chopped onion, dry mustard powder, black pepper, and kosher salt. Cook, stirring frequently, until vegetables are softened, about 3 to 5 minutes. Pour in evaporated milk and bring the mixture to a simmer. Gradually whisk in the cubed queso blanco processed cheese along with the remaining 1 1/2 cups each of white cheddar and pepper jack cheeses until the sauce is smooth and creamy. Stir in the reserved pasta cooking water to adjust the sauce consistency. Add the cooked pasta and stir to coat it fully with the cheese sauce, then gently fold in the undrained diced tomatoes with green chilies.
Assemble and Bake: Spoon the mac and cheese mixture into the buttered baking dish. Evenly top with the prepared tortilla chip mixture and sprinkle chili powder over the top for an extra layer of spice. Bake in the preheated oven for 20 to 25 minutes until the dish is bubbly and hot throughout.
Rest and Serve: Let the mac and cheese sit for at least 10 minutes after baking to set nicely. Before serving, sprinkle with fresh chopped cilantro and offer hot sauce on the side for those who like an added kick.

Notes

Cooking pasta slightly underdone ensures it won’t become mushy after baking.
Reserving pasta water helps achieve the perfect cheese sauce consistency.
Adjust jalapeño seeds for heat preference; leave in for more spice, remove for mild.
Use a good quality processed queso blanco for smooth melting.
Leftovers can be stored covered in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave to preserve creaminess.

Keywords: queso mac and cheese, baked mac and cheese, tortilla chip crust, spicy mac and cheese, cheesy pasta bake, jalapeño mac and cheese