Queso Mac & Cheese with Artisan Cheeses and Adobo Heat Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
