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Queso Macaroni and Cheese
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Prep Time:
35 minutes
Total Time:
1 hour
Indulgent mac and cheese with a zesty twist, topped with fresh ingredients for an irresistibly delicious casserole.
Ingredients:
  • 1 package (16 oz) uncooked penne pasta
  • 1 medium red bell pepper, diced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 3 tablespoons butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 cups milk
  • 1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
  • 1 cup shredded Cheddar cheese (4 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, pitted, peeled and cubed
  • 2 tablespoons chopped fresh cilantro leaves
Instructions:
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish with cooking spray. Prepare pasta according to package instructions.
  • Heat oil in a 5-quart Dutch oven over medium-high heat. Add bell pepper, cumin, and salt. Cook for 2 to 3 minutes, stirring occasionally until peppers begin to soften. Transfer to a small bowl, stir in green chiles, and set aside.
  • Place the Dutch oven back on medium heat and melt the butter. Whisk in the flour until the mixture is smooth. Cook and stir for 1 to 2 minutes until the mixture is smooth and bubbly.
  • Consistently add milk while increasing heat to medium-high until boiling, while stirring regularly. Boil and stir for 1 minute, then lower heat to medium. Add Velveeta™ cheese and cook until melted, stirring occasionally. Mix in pasta and reserved vegetables. Take off heat and pour into a baking dish. Sprinkle Cheddar cheese on top before serving.
  • Bake for 20-25 minutes until bubbly edges and melted cheese. Sprinkle with remaining ingredients before serving.

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