Queso Mac and Cheese

My queso mac and cheese is a twist on the classic brimming with my favorite Real California Milk Crema and Cheese. 

Elbow pasta layered with a creamy Mexican sauce made from crema, diced tomatoes, green chiles and Oaxaca cheese. Baked until bubbly and topped with a buttery tortilla chip topping my queso mac and cheese is the perfect dish to celebrate Hispanic Heritage month.  

I can’t think of a tastier way to celebrate Hispanic Heritage than to showcase flavors that are true to my heritage. Growing up cooking with my mami was my favorite time of the day. 

She always had elbow pasta in her pantry to whip up a quick sopita for lunch. She would add diced tomatoes and chiles, chicken broth and simmer until tender. It hit the spot. 

One day she surprised us with homemade mac and cheese for dinner. She incorporated all our favorite flavors of sopita, mixing in crema and plenty of shredded cheese. Bubbly from the oven she served it with a fresh fruit and a glass of milk. Heaven on a plate. 

Today I want to share with you my twist on her dish. I kept the recipe true to her recipe featuring Real California Hispanic-style cheeses and cremas, but added a crispy topping made from crushed tortilla chips to give my queso mac and cheese crunchy layer of flavor. 

When you look for the Real California Milk seal, you’re getting quality products made with sustainably sourced milk from family farms. Mis Tejanos find Real California Milk Cheeses and Crema at your local H-E-B.

My queso mac and cheese is made with Mexican crema and Oaxaca cheese. 

Crema has a neutral fresh-tasting flavor, similar in consistency to crème fraiche. It’s pourable, rich, silky texture creates a shiny, white lace over your dishes. Use crema as a topping or base in sweet and savory dishes. Drizzle or dollop over dishes.

Oaxaca cheese has a mellow, earthy flavor and is similar to an American String cheese or Mozzarella, though more buttery with a far superior “melt.” Use Oaxaca cheese to top refried beans, tostadas, and soups. Sliced, it melts wonderfully for quesadillas. 

Queso Mac and Cheese

1 pound elbow macaroni
6 tablespoon Real California Butter, plus more for baking dish
6 tablespoons flour
2 cups Real California milk
2 cups Real California Crema Mexicana
1 (10-ounce) can diced tomatoes and green chiles, drained
2 teaspoon salt
1 teaspoon pepper
3 cups shredded Real California Oaxaca Cheese
1/2 cup cilantro, chopped
1 cup tortilla chips, crushed
2 tablespoons Real California Butter, melted

Preheat oven to 400 degrees. Lightly butter a 3-quart baking dish; set aside.

Cook pasta in boiling salted water according to package directions; drain.

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.

Whisk in milk and crema, continue cooking whisking constantly for 6 minutes or until mixture is slightly thickened.

Stir in diced tomatoes, salt, and pepper and continue to cook for an additional 2 minutes.

Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish.

In a bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta.

Bake for 15 minutes. Serve warm.

Serves 8

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Queso Mac and Cheese

Author: Vianney Rodriguez

Ingredients

• 1 pound elbow macaroni
• 6 tablespoon butter plus more for baking dish
• 6 tablespoons flour
• 2 cups milk
• 2 cups Crema Mexicana
• 1 10-ounce can diced tomatoes and green chiles, drained
• 2 teaspoon salt
• 1 teaspoon pepper
• 3 cups shredded Oaxaca Cheese
• 1/2 cup cilantro chopped
• 1 cup tortilla chips crushed
• 2 tablespoons butter melted

Instructions

1. Preheat oven to 400 degrees. Lightly butter a 3-quart baking dish; set aside.
2. Cook pasta in boiling salted water according to package directions; drain.
3. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.
4. Whisk in milk and crema, continue cooking whisking constantly for 6 minutes or until mixture is slightly thickened.
5. Stir in diced tomatoes, salt, and pepper and continue to cook for an additional 2 minutes.
6. Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish.
7. In a bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta.
8. Bake for 15 minutes. Serve warm.

Recipe Notes

Serves 8