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