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Queso Macaroni and Cheese

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  • Prep 35 min
  • Total 60 min
  • Servings 10
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Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover’s dream come true. Top with your favourite fresh toppings for a simple casserole that no one can resist.
Created Nov 15, 2017
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Ingredients

  • 8 cups uncooked penne pasta
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cans (127 mL each) Old El Paso™ chopped green chilies
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1 package (450 g) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
  • 1 cup shredded Cheddar cheese
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, pitted, peeled and cubed
  • 2 tablespoons chopped fresh cilantro leaves

Steps

  •  
    1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  •  
    2
    Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chilies, and reserve.
  •  
    3
    Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  •  
    4
    Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
  •  
    5
    Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

Expert Tips

  • Tip 1
    For perfect baked pasta texture, cook penne just to al dente as directed on package.
  • Tip 2
    To dice avocado, cut in half, and remove pit. Using large spoon, scoop flesh from skin. Place one half avocado cut side down on cutting board. Make two horizontal cuts to make three planks, then cut lengthwise into strips. Turn 90 degrees, and cut again. Repeat with other half of avocado.
  • Tip 3
    Trademarks referred to herein are the properties of their respective owners.

Nutrition Information

510 Calories, 23g Total Fat, 21g Protein, 53g Total Carbs

Nutrition Facts

Serving Size: 10 servings
Calories
510
Total Fat
23g
Saturated Fat
12g
Trans Fat
0.5g
Cholesterol
65mg
Sodium
1130mg
Total Carbs
53g
Dietary Fiber
4g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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