Queso Mac Recipe
Queso, Seasoned Ground Beef, Jalapeños, Cilantro, Onion & Tortilla Crumble
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Ingredients
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Mac & Cheese Base
Seasoned Ground Beef
Toppings & Mix-Ins
Boat / Finish (optional)
Method
Mac & Cheese Base
- 1
Cook pasta
Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until al dente (about 7–8 minutes). Drain and set aside. Reserve 2–4 tablespoons pasta cooking water.
- 2
Make roux
In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until slightly golden and raw-flour smell is gone.
- 3
Add milk and thicken
Slowly pour in 2 cups whole milk while whisking to avoid lumps. Continue cooking and whisking until sauce thickens and coats the back of a spoon, about 4–6 minutes.
- 4
Finish cheese sauce
Reduce heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1.5 cups grated sharp cheddar and 0.75 cup grated monterey jack in batches, stirring until fully melted and smooth. Season the sauce with 0.75 tsp salt, 0.25 tsp black pepper and 0.25 tsp ground cumin. If sauce is too thick, stir in 1–2 tbs reserved pasta water until desired consistency is reached.
- 5
Combine pasta and sauce
Fold the cooked macaroni into the cheese sauce until evenly coated. Keep warm over very low heat while finishing the beef and toppings.
Seasoned Ground Beef
- 6
- 7
Brown beef
Add 1 lb ground beef to the skillet. Break up with a spoon and cook until browned and no longer pink, about 6–8 minutes.
- 8
Season beef
Stir in 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp ground cumin, 0.75 tsp kosher salt and 0.25 tsp ground black pepper. Add 1 tbs tomato paste and 3 tbs beef broth (or water). Cook, stirring, until tomato paste has been incorporated and liquid reduces slightly, 2–3 minutes. Taste and adjust salt/pepper as needed. Remove from heat and keep warm.
Toppings & Assembly
- 9
- 10
Prepare tortilla crumble
Place 1 cup tortilla chips or torn corn tortillas in a resealable bag and crush to coarse crumbs (or pulse briefly in a food processor). Reserve some larger pieces for texture.
- 11
Assemble mac & cheese boats
If using mini bread bowls, small cast-iron skillets or halved baked potatoes (4 units), place them on a baking sheet. Divide the mac & cheese evenly among the 4 vessels. Top each portion with an even layer of seasoned ground beef. Sprinkle additional 0.5 cup shredded cheese on top if you want a browned finish.
- 12
Broil for finish (optional)
If you added extra shredded cheese, place the assembled boats under a hot broiler for 1–2 minutes until cheese is bubbly and golden—watch closely to prevent burning.
- 13
Add toppings
Remove from oven. Sprinkle diced jalapeño, chopped cilantro, sliced green onion and finely diced yellow onion (if using) over each boat. Finish with a generous crumble of crushed tortilla chips for texture. Serve with lime wedges on the side for squeezing over the top.