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!
Yields: 6-8 servings
Prep Time: 15 mins
Total Time: 1 hour 15 mins
Kosher salt
cavatappi, elbow, or other short, tube-shaped pasta
unsalted butter, plus more for pan
all-purpose flour
cream cheese, room temperature
canned chipotle chile, finely chopped (optional), plus 2 to 4 oz. adobo sauce (depending on heat preference)
ground cumin
Freshly ground black pepper
sharp cheddar cheese, coarsely grated
Monterey Jack cheese, coarsely grated
Sliced avocado, pickled jalapeños, and chopped fresh cilantro, for serving