This is the easiest queso mac and cheese you’ll ever make. Made with pasta, Velveeta queso blanco, milk, and a can of diced tomatoes with green chilies (like Rotel), it’s a creamy, foolproof recipe that’s perfect for an easy weeknight dinner.
After way too many failed attempts with freshly grated cheese, this simple version is the one that finally works every time.
Why You’ll Love This Recipe
- Only 4 simple ingredients you can keep on hand for an easy, last-minute dinner
- Super creamy and foolproof every time
- Family-approved and great for feeding a crowd
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The Queso Blanco Mac and Cheese My Family Can’t Get Enough Of
When I first set out to make homemade queso blanco mac and cheese, I was determined to use freshly grated cheese.
I tried a combination of pepper jack and Monterey Jack, but every time I ended up with a broken sauce that was closer to cottage cheese than creamy mac and cheese.
I even added a couple slices of American cheese to the roux, hoping it would help stabilize the sauce—but it still broke.
So I moved on to plan B.
Velveeta knows what it’s doing when it comes to melty cheese, and this version proves it. The result is some of the creamiest, smoothest mac and cheese you can make.
Lee, my youngest, and her boyfriend love this stuff! It makes a big batch—but if you’re counting on leftovers, you might want to think again because it disappears fast 😉.
Ingredient Notes
With only 4 ingredients, there aren’t many substitutions—but here are a few simple options:
- Cheese: I use queso blanco Velveeta for the creamiest texture, but regular Velveeta works just as well.
- Pasta: We love using shellbows (a bronze-cut, made-in-Italy pasta), but any short pasta like elbow macaroni, shells, or rotini will work.
- Rotel (or diced tomatoes with green chilies): This is what gives the dish its signature “queso” flavor. I use the Great Value version, but Rotel works exactly the same. You can leave it out if you prefer a more traditional mac and cheese—just keep in mind the sauce will be thicker and less creamy.
- Milk: I use whole milk for the best texture, but low-fat milk works too. I don’t recommend using nut milks here—the flavor and texture just aren’t the same. If you’re looking for a dairy-free mac and cheese, this recipe isn’t the best fit.
How to Make Queso Blanco Mac and Cheese
Jump to RecipeHere’s a quick overview of the main steps with photos. You can scroll or jump down to the recipe card for full instructions and exact measurements.
Cut the cheese into chunks so it melts more smoothly and easily.
Add the milk and Velveeta to a large pot and stir until melted, then add the diced tomatoes with green chiles and cook until heated through.
Add the cooked pasta and stir to combine. Cook until everything is heated through.
Tips for Making the Best Mac and Cheese
- Be sure to cut the Velveeta into smaller chunks.
- Cook the pasta the shortest time indicated on the package so it won’t get mushy.
- Stir frequently while melting the cheese to keep the sauce smooth and prevent scorching.
Serving Suggestions
This queso mac and cheese works as a main dish or an easy side. For more pairing ideas, check out my collection of 19 Main and Side Dishes to Serve with Mac and Cheese.
It also goes great with my Cheesy Beef and Potato Burritos. If you want to recreate the plate shown here, try it with my Mini Meatloaf and Honey Glazed Carrots—both are simple, family-friendly dishes that go perfectly with this creamy mac.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stove top, adding a splash of milk if it seems dry. If reheating on the stovetop the pasta will break into smaller pieces as it’s stirred.
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Easy Queso Blanco Mac and Cheese
Ingredients
- 1 pound short cut pasta
- 1 pound Velveeta Queso Blanco cut into cubes
- ½ cup milk
- 1 can diced tomatoes with green chilies (like Rotel), undrained 10 ounces
Instructions
- Cook pasta according to package directions, using the shortest recommended cook time. Drain and set aside.1 pound short cut pasta
- In a large pot or Dutch oven over medium heat, add the milk and Velveeta. Stir frequently until the cheese is completely melted and smooth.1 pound Velveeta Queso Blanco, ½ cup milk
- Stir in the diced tomatoes with green chilies and cook until heated through.1 can diced tomatoes with green chilies (like Rotel), undrained
- Add the cooked pasta and stir until evenly coated. Cook for 1–2 minutes, until everything is hot.
- Serve immediately and enjoy.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.