Description
A Southern-Texan fusion casserole combining creamy mac and cheese with the zesty kick of warm queso dip, featuring a crispy topping and bold spices.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 8 ounces Velveeta or American cheese, cubed
- 4 ounces cream cheese, softened
- 2 tablespoons jalapeños, minced
- 3 stalks green onions, sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (optional)
- Melted butter for breadcrumbs (optional)
Instructions
- Boil a large pot of salted water. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until light blonde.
- Gradually pour in milk while whisking vigorously until the mixture thickens and comes to a gentle simmer.
- Reduce heat to low. Add cubed Velveeta/American cheese and cream cheese, whisking until completely melted and smooth.
- Add shredded cheddar cheese in handfuls, waiting for each to melt before adding more.
- Stir in minced jalapeños, cumin, chili powder, garlic powder, salt, and pepper. Taste and adjust seasoning.
- Add drained macaroni to the cheese sauce and stir gently until every noodle is coated.
- Pour the mixture into a 9×13 inch baking dish and spread evenly.
- If using, toss breadcrumbs with melted butter and sprinkle over the top.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes until the top is golden brown and bubbly.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with green onions.
Notes
Shred your own cheese to avoid anti-caking agents that cause grittiness. Keep heat low when melting cheese to prevent separation. Let the dish rest before serving to allow the sauce to set. For a gluten-free version, use gluten-free pasta and flour. For a dairy-free version, use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 900
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: baked queso mac and cheese, southern casserole, tex-mex mac and cheese, comfort food, cheesy pasta, jalapeno mac and cheese