Description
Creamy, velvety macaroni coated in a rich queso-style cheese sauce with diced tomatoes and green chilies. This comforting dish brings together classic mac and cheese texture with a subtle Tex Mex twist for a bold, satisfying bite.
Ingredients
Units
Scale
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 1 cup diced tomatoes with green chilies, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and whisk continuously for 1 to 2 minutes until lightly golden.
- Slowly pour in the milk while whisking. Cook for 3 to 5 minutes until the mixture thickens.
- Reduce heat to low and stir in the sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
- Add the drained diced tomatoes with green chilies, garlic powder, onion powder, salt, and black pepper. Stir until combined.
- Fold the cooked macaroni into the cheese sauce and stir gently for 2 to 3 minutes until evenly coated and heated through.
- Taste and adjust seasoning if needed, then serve hot.
Notes
- Freshly shredded cheese melts more smoothly than pre shredded varieties.
- Do not overheat after adding cheese to prevent a grainy texture.
- Add a splash of milk when reheating to restore creaminess.
- Drain the tomatoes well to avoid thinning the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
