Queso Mac & Cheese with Artisan Cheeses and Adobo Heat Recipe

Introduction

This Queso Mac & Cheese is a rich, creamy twist on a classic comfort dish, featuring a blend of sharp cheddar and Monterey Jack cheeses with a smoky chipotle kick. Perfect for spice lovers and cheese enthusiasts alike, it’s sure to become a family favorite.

Ingredients

• 1/2 cup unsalted butter, plus more for pan
• Kosher salt
• 1 pound cavatappi, elbow, or other short, tube-shaped pasta
• 1/2 cup all-purpose flour
• 8 ounces cream cheese, room temperature
• 1 canned chipotle chile, finely chopped (optional), plus 2 to 4 ounces adobo sauce (depending on heat preference)
• 1 teaspoon ground cumin
• Freshly ground black pepper
• 12 ounces sharp cheddar cheese, coarsely grated
• 12 ounces Monterey Jack cheese, coarsely grated
• Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving

Instructions

1. Step 1: Preheat the oven to 425°F. Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes with butter.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta, stirring occasionally, until it is slightly firmer than al dente—about 2 minutes less than package directions. Reserve 4 cups of the pasta water, then drain the pasta. If you don’t have enough reserved water, supplement with water or milk to reach 4 cups total liquid.
3. Step 3: In the same pot over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the butter foams and the mixture turns golden brown, about 4 minutes. Slowly whisk in the reserved pasta water to avoid lumps. Add the cream cheese and whisk until smooth.
4. Step 4: Stir in the chopped chipotle chile (if using), adobo sauce, and cumin. Season with salt and pepper. Bring the mixture to a simmer, whisking constantly. Gradually add the cheddar and Monterey Jack cheeses, about 1/2 cup at a time, whisking until each addition is melted and smooth before adding the next. Add the cooked pasta, season with salt and pepper, and toss to combine. Transfer the mixture to the prepared baking pan.
5. Step 5: Place the pan on a foil-lined baking sheet and cover the pan with foil. Bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbling, about 10 minutes more. Top with sliced avocado, pickled jalapeños, and chopped fresh cilantro before serving.

Tips & Variations

• For a milder version, reduce or omit the chipotle chile and adobo sauce.
• Try using smoked gouda or pepper jack cheese for an extra smoky or spicy flavor.
• Stir in cooked bacon or chorizo before baking for added richness.
• If you prefer a crusty top, sprinkle some extra cheese and breadcrumbs before the last 10 minutes of baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if needed to loosen the sauce. To reheat in the oven, cover with foil to prevent drying out and warm at 350°F until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the chipotle chile?

Yes, you can omit the chipotle chile and adobo sauce if you prefer a milder mac and cheese. The dish will still be rich and creamy without the smoky heat.

What kind of pasta works best for this mac and cheese?

Short, tube-shaped pasta like cavatappi or elbow macaroni work best because they hold the cheese sauce well. You can use other similar shapes if needed, but avoid long or flat noodles for optimal texture.

Queso Mac & Cheese with Artisan Cheeses and Adobo Heat Recipe

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4.9 from 99 reviews

This Queso Mac & Cheese recipe elevates classic mac and cheese with a smoky chipotle kick and a creamy cheese blend of sharp cheddar and Monterey Jack. Pasta is cooked slightly firmer than al dente and combined with a rich, flavorful queso sauce made from a butter, flour roux, cream cheese, and warming spices. The dish is baked until bubbly and topped with fresh sliced avocado, pickled jalapeños, and chopped cilantro for added brightness and texture. Perfect for those seeking a spicy twist on comfort food.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Mac & Cheese

• 1/2 cup unsalted butter, plus more for greasing pan
• Kosher salt, to taste
• 1 pound cavatappi, elbow, or other short tube-shaped pasta
• 1/2 cup all-purpose flour
• 8 ounces cream cheese, room temperature
• 1 canned chipotle chile, finely chopped (optional)
• 2 to 4 ounces adobo sauce (adjust based on heat preference)
• 1 teaspoon ground cumin
• Freshly ground black pepper, to taste
• 12 ounces sharp cheddar cheese, coarsely grated
• 12 ounces Monterey Jack cheese, coarsely grated

Garnishes

• Sliced avocado
• Pickled jalapeños
• Chopped fresh cilantro

Instructions

1. Preheat and prepare pan: Preheat your oven to 425°F. Grease a 13″ x 9″ baking pan or two 8″ x 5″ casserole dishes generously with butter to ensure the mac and cheese won’t stick during baking.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until it is slightly firmer than al dente, about 2 minutes less than package instructions recommend. Stir occasionally to prevent sticking. Reserve 4 cups of the pasta cooking water before draining the pasta. If you do not have enough reserved pasta water after draining, supplement with regular water or milk to make up the volume.
3. Make the roux and cheese sauce: Using the same pot over medium heat, melt the 1/2 cup of butter. Whisk in the flour and cook, stirring constantly, until the butter mixture foams and turns golden brown, about 4 minutes. Slowly whisk in the reserved pasta water to avoid lumps. Add the cream cheese and whisk until the mixture is completely smooth.
4. Add spices and melt cheeses: Stir in the finely chopped chipotle chile (if using), adobo sauce, and ground cumin. Season with salt and freshly ground black pepper. Bring the mixture to a simmer while whisking constantly. Gradually add the grated sharp cheddar and Monterey Jack cheeses, about 1/2 cup at a time, whisking until each addition melts smoothly before adding more.
5. Toss pasta and transfer to pan: Add the cooked pasta back into the cheese sauce. Adjust seasoning with salt and pepper as needed. Toss everything thoroughly to combine. Transfer this cheesy pasta mixture to your prepared baking pan.
6. Bake the mac and cheese: Place the baking pan on a foil-lined baking sheet and cover the pan tightly with foil. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned on top, about 10 minutes more.
7. Garnish and serve: Remove the mac and cheese from the oven and top with sliced avocados, pickled jalapeños, and chopped fresh cilantro to add freshness and a tangy bite. Serve immediately.

Notes

• Using a short, tube-shaped pasta like cavatappi or elbow macaroni helps the cheese sauce cling well.
• Adjust the heat by adding more or less adobo sauce and chipotle chile according to your spice tolerance.
• Room temperature cream cheese blends more easily into the sauce, preventing lumps.
• Reserve enough pasta water or milk as it is critical for creating the smooth cheese sauce.
• Covering the pan while baking steams the pasta and prevents drying out, removing cover near the end encourages browning.
• Fresh toppings like avocado and cilantro help balance the richness of the dish.

Keywords: Queso Mac and Cheese, Chipotle Macaroni and Cheese, Spicy Mac and Cheese, Baked Mac and Cheese, Comfort Food