Queso Mac Recipe
B&C’s white cheddar mac & cheese with a twist. We add in our homemade queso and sliced hot links and you’ve got queso mac.
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Ingredients
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Pasta
Cheese Sauce
Hot Links
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring water to a boil. Add 1 teaspoon of salt to the boiling water, then add 2 cups of elbow macaroni. Cook according to package directions until al dente. Drain and set aside.
Cheese Sauce Preparation
- 2
Make the Roux
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in 1 tablespoon of all-purpose flour. Cook for 1-2 minutes until the mixture is bubbly and golden.
- 3
Add Milk
Slowly pour in 2 cups of milk while whisking continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens slightly.
- 4
Add Cheeses
Reduce the heat to low and stir in 2 cups of shredded white cheddar cheese and 4 ounces of cream cheese until fully melted and smooth.
- 5
Incorporate Queso
Add 1 cup of homemade queso to the cheese sauce, stirring well until combined. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Mix until the sauce is creamy and uniform.
Combine and Serve
- 6
Combine Pasta and Sauce
In the pot with the drained pasta, pour the cheese sauce over the macaroni. Stir well to coat all the pasta evenly with the sauce.
- 7
Add Hot Links
Gently fold in 1 cup of sliced hot links into the macaroni and cheese mixture.
- 8
Serve
Serve the queso mac hot, garnished with additional cheese or jalapeños if desired.
