Queso Dip Mac 'n' Cheese

Queso Dip Mac 'n' Cheese
  • 4Servings


  • 3 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 jalapeno, seeded and chopped
  • Salt and pepper
  • 2 tablespoons cornstarch
  • 2 1/2 cups whole milk
  • 6 ounces cream cheese
  • 1/2- 3/4 pound smoked yellow cheddar, smoky rind trimmed, shredded (about 2 cups)
  • 1/3 pound sharp yellow cheddar, shredded (about 1 cup)
  • 2 cans (4 oz. each) diced green chiles, drained
  • 1 pound elbow macaroni
  • 1 rounded tablespoon yellow mustard, such as French's
  • Pico de gallo or salsa, for topping


Bring a large pot of water to boil for the pasta.

For the queso sauce, in a medium saucepan, melt the butter over medium. Add the shallots, garlic and jalapeno. Cook, stirring often, until softened, about 3 minutes; season with salt and pepper. Stir in the cornstarch, then add the milk. Bring to a bubble, then add the cream cheese, stirring until it melts, 3 to 5 minutes. Add both cheddars and stir in a figure-eight motion until melted, about 5 minutes. Stir in the canned chiles and reduce the heat to low.

Salt the boiling water. Add the pasta; cook to al dente.

Stir the mustard into the queso sauce and remove from the heat. Drain the pasta and toss with the sauce. Top with the pico de gallo.