Chile Con Queso Mac and Cheese is a hearty one‑pot dinner that’s ready in about 30 minutes. It’s cheesy, comforting, and perfect for busy weeknights.
Chile Con Queso Mac and Cheese
I make this recipe all the time because it’s simple, filling, and uses pantry staples. It’s cooked in one pot and comes together in roughly 30 minutes, so it’s ideal when evenings are busy and you need dinner on the table fast. The combination of ground beef, tender pasta, tomatoes, jalapeño heat, and two melty cheeses gives classic mac and cheese a lively Tex‑Mex twist.
I love easy ground beef dinners
Ground beef dishes are lifesavers on busy nights. In our house, summer evenings mean lots of outdoor time and then suddenly it’s 7 p.m. and everyone is ready to eat. This chile con queso mac and cheese is kid‑friendly and satisfying, so it usually gets thumbs up from the whole family. Because it relies on common ingredients—pasta, broth, milk, cheese, and a few seasonings—it’s something I can make last minute when I have thawed ground beef on hand.
Can I freeze Chile Con Queso Mac and Cheese?
Yes. This recipe makes a generous batch, so it’s great for leftovers. If you don’t plan to eat the remainder within a few days, transfer it to a freezer‑safe container and freeze for up to two months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave, stirring occasionally to restore creaminess.
What to serve with Chile Con Queso Mac and Cheese?
- A simple green salad for freshness
- Tomato, cucumber and avocado salad
- A light fruit salad or a creamy key lime fruit salad for a bright contrast
- Or no side at all—sometimes I’m just happy to have dinner on the table!
Chile Con Queso Mac and Cheese
Ingredients
- 1 pound (500g) lean ground beef
- 1 small onion, chopped
- 2 jalapeños, seeds and ribs removed and finely chopped (leave seeds/ribs in for more heat)
- 3-4 cloves garlic, minced
- 1 pound (454g) elbow or shell macaroni
- 2 cups (470ml) chicken broth
- 2 cups (470ml) milk
- 1 (14.5 oz) (411g) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper to taste
- 2 cups (220g) shredded sharp cheddar cheese
- 2 cups (220g) shredded Monterey Jack cheese
- 1/2 cup (120g) sour cream or plain yogurt
Instructions
-
In a large Dutch oven, brown the ground beef with the chopped onion and jalapeños. Add the garlic and cook until fragrant. Drain any excess grease.
-
Stir in the macaroni, chicken broth, milk, diced tomatoes, chili powder, cumin, and salt and pepper. Bring to a boil, then reduce the heat. Cover and simmer for about 10 minutes, stirring occasionally, until the pasta is tender.
-
Remove from heat and stir in the shredded cheeses and sour cream (or yogurt) until smooth and well combined. Store leftovers in the refrigerator for up to 5 days.
Notes
- You can substitute a can of Rotel (diced tomatoes with chiles) or a can of green chiles for the fresh jalapeños and diced tomatoes if you prefer.
- Freezer friendly: transfer to a freezer‑safe container and freeze for up to 2 months.
- Nutrition information was calculated using regular sour cream.
What to serve with Chile Con Queso Mac and Cheese:
- A simple side salad
- Tomato, cucumber and avocado salad
- A light fruit salad or a creamy key lime fruit salad
- Or no side—sometimes a single, satisfying main dish is all you need.