Years ago, when I was in a local Mexican restaurant that I loved back in Indiana, they used to serve “Queso Blanco Dip” with homemade tortilla chips that was absolutely addictive! It was so delicious, that one day I finally asked the waitress what they put in it. She said I’d be shocked. She told me not to tell, (yeah right), that it was simply made with white American cheese from the deli department at Walmart, diced green chilies, and heavy cream.

That was it. Nothing else!

Ok, I have to admit, she shocked me.

So the mystery of the Mexican white cheese sauce was finally solved! I, of course, immediately tried it at home to see if it really was that simple, and it was phenomenal! Identical to the restaurant’s! I’ve since only given it a bit more of a kick with some grated pepperjack cheese is all.

It really does need nothing else!

 

 

The other day, I was feeling nostalgic for this super creamy, slightly hot cheese sauce, but didn’t want to end up making a meal out of it, with chips – – for lunch – – if you know what I mean! Too easily done! 😉

 

 

So I had the idea to simply add some cooked pasta to it, and turn the whole thing into a casserole of mac ‘n cheese.

I was in Mexican macaroni heaven!

 

 

At first I didn’t think that I had cooked quite enough pasta, (cellantini and rotini), but…..

 

 

…..after baking, it was perfect! You really don’t even have to bake it if you don’t want to. You can let it cool down a little from the molten lava stage until it’s safe to eat, and just enjoy it as a “stovetop”-style mac ‘n cheese. Or you can bake it until still “super creamy” clear up to “set and thick”! It’s completely your choice. 😀

 

 

I wanted to go ahead and bake it though, and it was wonderful!! Still creamy but it had thickened up nicely! 😀

 

 

This was not going to last long….!! 😉 

 

 

This really was a rich and decadent mac ‘n cheese that’s not too hot, but has a wonderful, warm and lightly smokey pepper taste! This would be a perfect side dish for Taco Night, burritos, or even burgers! You could even turn this into an all-in-one meal by adding some grilled chicken or pulled rotisserie chicken if you’d like. Or maybe spice it up further with some grilled chorizo or andouille sausage! 😉

However you decide to serve it, you’re really going to love it! 😀

Keep this in mind for those busy spring and summer nights! 😉

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Yield: 4-6 servings

Queso Blanco Dip Mac 'n Cheese

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Ingredients

• 1 lb. Land o' Lakes White American Cheese (from the deli department) or Velveeta Queso Blanco, cut into small chunks
• 1 cup crumbled or grated pepper-jack cheese
• 2 ( 4.5 oz.) cans chopped or diced green chilies, undrained
• 1 cup heavy cream
• 3 cups dried pasta noodles of choice, (cooked al dente in water salted with 1/2 Tbl. Kosher salt), I used part Barilla's Cellentani and part Rotini noodles

Instructions

Preheat oven to 350º F.

In large saucepan, add cheeses, chilies and cream. Heat over medium-low heat, stirring, until completely melted and creamy. Set aside with a lid tilted.

In another large saucepan, heat water with salt to boiling and boil noodles of choice until al dente.

Drain and fold into cheese sauce.

For super creamy just like the dip, serve straight from the stove.

If wanting to bake for a firmer casserole: Pour into a sprayed 12x9 or baking dish.

Loosely cover with foil and pop into 350º oven for 20-30 minutes. 20 minutes for extra creamy, and up to 30 for thick and set. If a slightly crispy top is desired, remove foil during last 5 minutes.