Queso Mac and Cheese
Sophia's verdict? “This is the one.” Velveeta + fire-roasted Rotel + green chilies + pasta = the easiest mac and cheese that's also somehow the best mac and cheese. Twenty minutes, one pot, zero complaints.
Ingredients
- 1 block Velveeta (32 oz), cubed
- 1 can Rotel fire-roasted diced tomatoes (10 oz), undrained
- 1 can diced green chilies (4 oz), undrained
- Cajun seasoning, a small pinch
- 1 lb rigatoni or pasta of your choice, cooked al dente (reserve 1 cup pasta water)
- freshly shredded cheddar, for topping (optional)
Sophia's Notes
- It has to be Velveeta. Not shredded cheese, not cream cheese. Velveeta melts into queso in a way nothing else does. Don't fight it.
- Use the fire-roasted Rotel — it has more depth than the original. Pour in the whole can, liquid and all. That's part of the sauce.
- The Cajun seasoning is optional but Sophia adds “just a little bit” every time. It's a background warmth thing.
- You could genuinely stop after the queso step and serve it as a dip with chips. It's that good.
- Fresh shredded cheddar on top and a quick broil takes it from weeknight dinner to something you'd serve guests.
Instructions
- 1
Make the queso
Combine cubed Velveeta, full can of fire-roasted Rotel (with liquid), and full can of diced green chilies in a large pot or Dutch oven over medium-low heat. Add a small pinch of Cajun seasoning. Stir occasionally until Velveeta is fully melted and everything is smooth and combined. This right here is already an elite queso dip. You could genuinely stop here and serve it with chips.
- 2
Add the pasta
Stir in your cooked pasta and mix until everything is fully coated and incorporated. If it looks too thick, add a splash of the reserved pasta water to loosen it up.
- 3
Cover and rest
Take the pot off the heat, cover with a lid, and let it sit for 5–6 minutes. The pasta finishes absorbing the sauce and everything gets creamy and saucy.
- 4
Optional: broil it
Want to go the extra mile? Transfer to a baking dish, top generously with freshly shredded cheddar, and broil for 2–3 minutes until the cheese is bubbly and golden. Or just eat it straight from the pot — Sophia’s words, not ours.
- 5
Serve immediately
Dish it up hot. It thickens as it sits, so get it while it’s good. Leftovers reheat well with a splash of milk or broth.
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