Chile Con Queso Mac and Cheese is a delicious one‑pot dinner ready in about 30 minutes—cheesy, comforting, and perfect for weeknights.
Chile Con Queso Mac and Cheese
I’ve been meaning to update the photos for this recipe for a while—I make it all the time. It’s an easy, all‑in‑one pot meal that comes together in roughly 30 minutes and quickly becomes a family favorite.
It’s ideal for busy evenings when you want something satisfying without a lot of fuss. Because it uses common pantry ingredients and simple steps, it’s an easy last‑minute dinner if you have ground beef on hand.
I love easy dinners with ground beef
Ground beef dinners are perfect for hectic weeknights. During summer our days fill up with outdoor activities and suddenly it’s 7 p.m.—everyone’s hungry and wanting dinner fast. This chile con queso mac and cheese keeps kids happy and makes dinner time peaceful, which is a great way to end a busy day.
Can I freeze Chile Con Queso Mac and Cheese?
Yes. This recipe makes a generous batch that reheats well as leftovers. For longer storage, transfer cooled portions to a freezer‑safe container and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
What to serve with Chile Con Queso Mac and Cheese?
- A simple side salad
- Tomato, cucumber, and avocado salad
- A fresh fruit salad or a creamy citrus fruit salad
- Or no side at all—sometimes getting dinner on the table is the win of the night.
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 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.
- Add the macaroni, chicken broth, milk, diced tomatoes, chili powder, cumin, 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 until smooth. Serve hot. Store leftovers in the refrigerator for up to 5 days.
Notes
- For a shortcut, use a can of Rotel (diced tomatoes with chiles) or a can of green chiles instead of fresh jalapeño and diced tomatoes.
- Freezer option: Cool completely, then place in a freezer‑safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Nutrition info was calculated using regular sour cream.
Serving suggestions
- Simple green salad
- Tomato, cucumber & avocado salad
- Fresh fruit salad
- Skip the side when you need dinner fast—this dish is filling on its own.
Nutrition (per serving)
Calories: 826 kcal | Carbohydrates: 49 g | Protein: 51 g | Fat: 46 g | Saturated Fat: 28 g | Cholesterol: 163 mg | Sodium: 996 mg | Potassium: 634 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1565 IU | Vitamin C: 10.6 mg | Calcium: 982 mg | Iron: 3.5 mg