Spice up your ordinary mac and cheese. Jalapenos and Queso-melt make this mac and cheese kick your taste buds into high gear.

Mexi-Mac (Queso-Melt Mac and Cheese)QMMacNCheese



16 oz Queso-Melt®, Cubed

16 oz elbow pasta

10 Tablespoons of Milk

10 oz Rotel Diced Tomatos, drained

12 slices pickled jalapenos, diced

2 Corn Tortillas, cut into 1/4inch strips

1 TBSP Canola oil ¼ C. cilantro, chopped (optional)


Cook pasta according to directions on the box.

Meanwhile heat a medium saucepan over medium-high heat. Add Queso-Melt® and 3 tablespoons of milk. Continue to stir and add milk as the Queso-Melt® melts until no cubes of cheese remain.

While Queso-Melt® cooks, heat oil in a medium-size frying pan until hot. Add tortilla strips and cook until golden brown and crispy. Stir tomatoes into Queso-Melt® and remove from heat.

Drain pasta and put into large casserole dish.

Pour Queso-Melt® mixture over pasta and stir to combine. Top with Jalapenos, tortilla strips and cilantro. Serve Hot.


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Queso-Melt ® is a registered trademark® of Gourmet Foods International, Russell McCall Inc.