Queso Mac and Cheese
Queso Mac and Cheese?! Yes. I know – one of those foods you pretend not to eat, yet secretly love. Well, we’re having a potluck tomorrow and I’m brining this not so healthy dish. Time to cheese it up and dig in! Oh, and it’s gluten free!
Servings: 6
Ingredients
- 340 g of macaroni pasta I used gluten free
- 650 ml jar of hot salsa
- 8 oz of cream cheese
- 2 tablespoons of grape seed oil
- 1/2 an onion
- 1 jalapeño
- 1/2 teaspoon of chili powder
- dash of salt
- 1/2 teaspoon of cumin
- 100 g of shredded sharp cheddar cheese
- 1/4 cup of cilantro
Instructions
- First, cook you pasta about one minute less than it says on the box.
- Then, set your oven to 350 degrees.
- In a large skillet, heat up the oil and add in the chopped onion and jalapeño with the chili powder, cumin and salt. Cook on medium for about 5 minutes.
- Next, add in your jar of salsa. Stir for 1 minute.
- Add in the pack of cream cheese and stir until melted. I let the sauce sit on simmer for about 4 minutes then stir - I keep doing this until it's creamy.
- Add in the cooked pasta and mix well.
- Put the mac and cheese into a oven safe bowl and top with the shredded cheese - bake for 10 minutes until the cheese is nice and bubbly (I skipped this step - don't skip!).
- Top with cilantro and you're done. Time to eat!