This comforting Macaroni Con Queso transforms simple elbow pasta into a rich, spicy casserole. The heart of the dish is a creamy Chile con Queso sauce, blended with cooked macaroni, fresh chopped tomatoes, and snipped cilantro for a burst of brightness. Topped with shredded cheese and crushed tortilla chips, it bakes until bubbly and golden. The contrast between the smooth, cheesy interior and the crispy topping makes every bite satisfying. It’s an easy weeknight dinner that feels indulgent without being overly complicated. Perfect for family gatherings, potlucks, or a cozy night in, this vegetarian dish brings warm Mexican-inspired flavors to your table.
Macaroni Con Queso
Description
This comforting Macaroni Con Queso transforms simple elbow pasta into a rich, spicy casserole. The heart of the dish is a creamy Chile con Queso sauce, blended with cooked macaroni, fresh chopped tomatoes, and snipped cilantro for a burst of brightness. Topped with shredded cheese and crushed tortilla chips, it bakes until bubbly and golden. The contrast between the smooth, cheesy interior and the crispy topping makes every bite satisfying. It&# 226;ÂÂs an easy weeknight dinner that feels indulgent without being overly complicated. Perfect for family gatherings, potlucks, or a cozy night in, this vegetarian dish brings warm Mexican-inspired flavors to your table.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Cook the macaroni according to package directions until al dente, then drain well.
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Prepare the Chile con Queso sauce as directed in your preferred recipe, stirring in milk and half-and-half as specified.
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In a 1 1/2-quart ungreased casserole dish, combine the cooked macaroni, Chile con Queso sauce, chopped tomato, and snipped cilantro. Mix until evenly coated.
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Sprinkle the shredded cheese evenly over the top, followed by the crushed tortilla chips.
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Bake uncovered in the preheated oven for about 30 minutes, or until the cheese is melted, bubbly, and the topping is lightly golden.
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Allow to cool for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 166.5kcal
- % Daily Value *
- Total Fat 2.1g4%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 52.9mg3%
- Total Carbohydrate 32.7g11%
- Dietary Fiber 2.7g11%
- Sugars 1.9g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
* Use elbow macaroni or shell pasta for best texture. About 1 cup of uncooked macaroni yields approximately 2 cups cooked.
** Shredded Cheddar or Monterey Jack cheese works well. For a spicier kick, try a blend of Cheddar and Pepper Jack.
Chile con Queso can be made from scratch or using a high-quality store-bought base. Adjust the milk and half-and-half to achieve a creamy, pourable consistency before mixing with the pasta.
For extra crunch, add half of the crushed tortilla chips before baking and the remaining half right after removing from the oven.
This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
