Easy Queso Blanco Mac and Cheese
A creamy, foolproof queso mac and cheese made with Velveeta queso blanco, pasta, milk, and diced tomatoes with green chilies. This easy weeknight dinner comes together quickly and is always a family favorite.
Servings: 8 servings
Calories: 354kcal
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.
Notes
Cut the Velveeta into smaller cubes so it melts more evenly.
Stir frequently while melting the cheese to keep the sauce smooth.
If the sauce thickens too much, add a splash of milk when reheating.
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Nutritional information is approximate.
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Nutrition
Calories: 354kcal | Carbohydrates: 52g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 26mg | Sodium: 914mg | Potassium: 442mg | Fiber: 2g | Sugar: 8g | Vitamin A: 642IU | Vitamin C: 5mg | Calcium: 372mg | Iron: 1mg