Queso Mac & Cheese Dip Recipe

Introduction

This Queso Mac & Cheese Dip is a creamy, flavorful twist on classic mac and cheese, perfect for sharing at parties or cozy nights in. Packed with roasted hatch chilies, fresh veggies, and a blend of cheeses, it’s a comforting dip that’s easy to prepare and sure to impress.

Ingredients

• 1 box GOODLES Queso Tell Me More
• 1 tbsp butter
• ¼ of an onion, diced
• 3 garlic cloves, minced
• ¼ cup roasted hatch chili
• 1 roma tomato, diced
• ½ cup corn
• 1 can evaporated milk
• 1 cup shredded cheddar cheese
• 1 tsp chili powder
• 1 tsp cumin
• Salt & pepper to taste
• ¼ cup minced cilantro
• 1 cup shredded mozzarella
• Jalapeno slices (optional garnish)
• Tajin (optional garnish)
• Chips for dipping

Instructions

1. Step 1: Dice the onion and tomato, mince the garlic and cilantro, and shred both the cheddar and mozzarella cheeses.
2. Step 2: In a pan over medium heat, melt the butter. Add the diced onion and cook for a few minutes until softened.
3. Step 3: Add the minced garlic, roasted hatch chili, diced tomato, and corn to the pan. Stir well and cook for about 10 minutes until fragrant and the tomatoes have softened.
4. Step 4: Pour in the evaporated milk and bring the mixture to a gentle simmer. Turn off the heat and stir in the GOODLES cheese packet and shredded cheddar cheese until smooth.
5. Step 5: Meanwhile, boil the GOODLES pasta in a separate pot according to package instructions, then drain.
6. Step 6: Stir the chili powder, cumin, salt, pepper, minced cilantro, and cooked GOODLES noodles into the queso sauce until everything is combined.
7. Step 7: Transfer the queso mac & cheese mixture to a small cast iron dish or oven-safe pan. Top with shredded mozzarella and jalapeno slices if using.
8. Step 8: Broil for 4-5 minutes until the cheese is golden brown and bubbly.
9. Step 9: Sprinkle with tajin if desired and serve warm with chips for dipping. Enjoy!

Tips & Variations

• For extra creaminess, add a splash of cream along with the evaporated milk.
• Swap roasted hatch chili for poblano or poblano powder if unavailable.
• Add cooked bacon or chorizo for a smoky, meaty flavor.
• Use pepper jack cheese instead of mozzarella for a spicier kick.

Storage

Store leftover queso mac & cheese dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, stirring occasionally to maintain creaminess. Add a splash of milk when reheating if the dip thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the queso sauce and noodles in advance. Combine and reheat before broiling to serve.

What chips work best for dipping?

Tortilla chips are classic and sturdy enough for this creamy dip, but pita chips or vegetable chips also work well.

Queso Mac & Cheese Dip Recipe

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★★★★★

4.9 from 314 reviews

A creamy, flavorful Queso Mac & Cheese Dip combining roasted hatch chilies, sharp cheddar, and gooey mozzarella for a spicy, cheesy appetizer perfect for sharing with chips.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cheese and Dairy

• 1 box GOODLES Queso Tell Me More
• 1 tbsp butter
• 1 can evaporated milk
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Vegetables and Aromatics

• ¼ of an onion, diced
• 3 garlic cloves, minced
• ¼ cup roasted hatch chili
• 1 roma tomato, diced
• ½ cup corn
• ¼ cup minced cilantro
• Jalapeno slices (optional garnish)

Spices and Seasonings

• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• Tajin (optional garnish)

Other

• Chips for dipping

Instructions

1. Prepare Ingredients: Dice the onion and roma tomato, mince the garlic and cilantro, and shred both the cheddar and mozzarella cheeses to have all components ready for cooking.
2. Sauté Aromatics: In a pan over medium heat, melt the butter. Add the diced onion and cook until softened, about 2-3 minutes.
3. Add Vegetables and Corn: Stir in the minced garlic, roasted hatch chili, diced tomato, and corn. Cook for 10 minutes until fragrant and the tomatoes begin to break down.
4. Add Evaporated Milk and Cheese: Pour in the evaporated milk and bring the mixture to a gentle simmer. Turn off the heat, then stir in the GOODLES queso packet and shredded cheddar cheese until melted and combined.
5. Cook Pasta: Meanwhile, boil the GOODLES pasta according to package instructions and drain thoroughly.
6. Mix Sauce and Pasta: Stir the chili powder, cumin, salt, pepper, minced cilantro, and cooked, drained GOODLES noodles into the queso sauce until evenly mixed.
7. Broil with Mozzarella: Transfer the queso mac & cheese into a small cast iron skillet or oven-safe dish. Top with shredded mozzarella and jalapeno slices if using. Broil for 4-5 minutes until the top is browned and bubbly.
8. Finish and Serve: Remove from the oven, sprinkle with Tajin if desired, and serve warm alongside chips for dipping.

Notes

• For extra heat, add more jalapeno slices or diced hatch chilies.
• Use a cast iron skillet for even heating and presentation.
• To make it vegetarian, ensure that the evaporated milk and cheeses do not contain animal rennet.
• This dip is best served immediately while hot and gooey.
• Leftovers can be reheated gently on the stovetop or in the oven.

Keywords: Queso dip, mac and cheese dip, cheesy appetizer, hatch chili, snack, party dip, chip dip, easy queso