Queso Mac n’ Cheese
The ultimate Friday dinner that everyone will love! This queso mac n’ cheese is easy and delicious for kids and adults alike. The secret to the silky smooth queso cheese sauce is using a combination of good ol’ Velveeta (or American) cheese and old cheddar cheese. SO good! You can go a few different ways with this pairing, but I recommend choosing a Rioja Blanco. This is a white wine style from Spain with oak-influence, giving it a creamy texture and a hint of smoke. This creaminess matches the creaminess of the dish and the hint of smokiness works perfectly with the queso flavours. I paired this with the Finca de los Arandinos Catay Tempranillo Blanco and it was fantastic!!
If you can’t find this wine, here is an alternative available for purchase in the US: Ostatu Rioja Blanco.
Easy Queso Mac n' Cheese
Ingredients
Instructions
- Preheat oven 400 degrees F.
- Cook pasta as per package instructions. Once cooked, drain water and add 1 tbsp of butter or oil to prevent pasta from sticking together until cheese sauce is prepared.
- Melt butter in a medium saucepan over medium heat.
- Add Velveeta cheese and stir with a wooden spoon until melted, making sure not to burn.
- Next add the shredded cheddar and stir until melted, followed by salsa. Mix until ingredients are well-incorporated
- Optional: Add a splash of Cholula hot sauce or Valentina hot sauce for a smoky and spicy kick.
- Greese a 9x13 inch baking dish and pour in macaroni, followed by sauce. Mix together until all noodles are well coated.
- Prepare breadcrumbs: Heat a small skillet over medium-high heat and melt butter. Add breadcrumbs, salt, and pepper, and toss to coat. Toast bread crumbs until they are golden brown.
- Top mac n' cheese with remaining shredded Cheddar, chopped pickled jalapenos, and toasted buttery breadcrumbs.
- Bake for approximately 10 minutes at 400 degrees F or until heated through and cheese is golden and bubbly.
- Enjoy with a chilled glass of Rioja Blanco!
