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Yields:
6 - 8 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 15 mins
Cal/Serv:
1046
Get ready for a fiesta in your mouth with this creamy, spicy mac and cheese. It's a surefire crowd-pleaser that'll have you contemplating reaching for the tortilla chips to scoop up every delicious bite. This one-pot recipe starts by cooking macaroni, then uses the same pot and pasta water to create a very creamy queso sauce that coats every curly noodle. For an extra kick, finish it off with a crunchy salsa crumble. Serve this side dish alongside hot dog tacos for a twist that'll have everyone asking for seconds!
The spice:
Your queso's heat level is totally in your hands. For those who prefer things on the milder side, stick with just 2 ounces adobo sauce and leave out the chile. But if you're all about that spice, feel free to crank up the adobo to 6 ounces and toss in an extra chile. It's all about making it yours!
The cheese:
The secret to a killer queso? The right cheese! Skip the pre-shredded stuff—those bags are packed with additives that can mess with the meltiness of your queso. Instead, go for a block of your favorite cheese and grate it yourself or simply into tear slices. It’s worth the extra couple of minutes for a dreamy, creamy texture.
Storage:
This is an easy make ahead dinner or side dish. Store any leftovers in an airtight container up to 3 days. If you’re using 2 baking dishes, you can wrap and freeze 1 up to 3 months.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
- 1/2 cup
unsalted butter, plus more for pan
Kosher salt
- 1 lb.
cavatappi, elbow, or other short, tube-shaped pasta
- 1/2 cup
all-purpose flour
- 8 oz.
cream cheese, room temperature
- 1
canned chipotle chile, finely chopped (optional), plus 2 to 4 oz. adobo sauce (depending on heat preference)
- 1 tsp.
ground cumin
Freshly ground black pepper
- 12 oz.
sharp cheddar cheese, coarsely grated
- 12 oz.
Monterey Jack cheese, coarsely grated
Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving
Directions
- Step 1Preheat oven to 425°. Grease a 13" x 9" baking pan or 2 (8" x 5") casserole dishes with butter.
- Step 2In a large pot of boiling salted water, cook pasta, stirring occasionally, until slightly firmer than al dente, about 2 minutes less than package directions. Reserve 4 cups pasta water, then drain. If there isn’t enough pasta water remaining, add water or milk to reach 4 cups liquid.
- Step 3In same pot over medium heat, melt butter. Whisk in flour and cook, whisking constantly, until butter begins to foam and turns golden brown, about 4 minutes. Slowly whisk in reserved pasta water to avoid lumps. Add cream cheese and whisk until smooth.
- Step 4Stir in chile (if using) and adobo sauce and cumin; season salt and pepper. Bring to a simmer, whisking constantly. Gradually add 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 pasta; season with salt and pepper and toss to combine. Transfer mixture to prepared pan.
- Step 5Place pan on a foil-lined baking sheet and cover pan with foil. Bake for 30 minutes, remove foil, and continue to bake for until cheese is bubbling, about 10 minutes more. Top with avocados, jalapeños, and cilantro.
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