Mac and Queso
Mac and Queso is a easy American recipe that serves 6. 560 calories per serving. Recipe by Wurst Barbeque on YouTube.
Prep: 12 min | Cook: 1 hr 13 min | Total: 1 hr 40 min
Cost: $12.10 total, $2.02 per serving
Ingredients
- 1.5 lb Elbow Macaroni (under‑cook to al‑dente)
- 1 lb Jimmy Dean Sausage (sliced or crumbled; keep the rendered grease)
- 1 can Rotel Diced Tomatoes with Green Chilies (use the liquid for deglazing)
- 1 can Cream of Mushroom Soup (any brand; flavor is subtle)
- 2 cup Pepper Jack Cheese (shredded)
- 1 tsp Salt (optional, to taste)
- 0.5 tsp Black Pepper (optional, to taste)
Instructions
Gather Ingredients
Measure out all ingredients and have them within arm’s reach before you start cooking.
Time: PT5M
Cook Pasta
Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook for 8 minutes, stirring occasionally.
Time: PT10M
Temperature: 212°F
Cool Pasta
Drain the pasta and spread it in a single layer on a sheet pan to cool while you finish the sauce.
Time: PT3M
Brown Sausage
Heat the skillet over medium‑high heat, add the sausage, and crumble or slice it. Cook until browned and fully heated, about 5 minutes.
Time: PT5M
Temperature: medium‑high
Add Rotel and Soup
Stir in the entire can of Rotel (with liquid) and the cream of mushroom soup. Scrape the pan bottom to deglaze.
Time: PT3M
Temperature: medium
Melt the Cheese
Reduce heat to medium‑low and gradually add the shredded pepper jack cheese, stirring every few minutes until the sauce is smooth and fully melted.
Time: PT12M
Temperature: medium‑low
Combine Pasta and Sauce
Add the cooled pasta to the skillet (or transfer sauce to the baking dish first) and toss until every noodle is evenly coated.
Time: PT3M
Bake
Preheat the oven to 350°F. Transfer the mac and queso mixture to a greased 9×13‑inch baking dish and bake for 35 minutes, until bubbly and lightly browned on top.
Time: PT35M
Temperature: 350°F
Rest and Serve
Remove the dish from the oven and let it rest for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 560
- Protein
- 22g
- Carbohydrates
- 48g
- Fat
- 32g
- Fiber
- 3g
Dietary info: Contains gluten, Contains dairy, Contains pork, High protein
Allergens: Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Elbow Macaroni: corkscrew pasta, small shells
- Instead of Jimmy Dean Sausage: smoked kielbasa, chorizo, any pre‑cooked smoked sausage
- Instead of Rotel Diced Tomatoes with Green Chilies: canned diced tomatoes with jalapeños, fresh diced tomatoes and chopped green chilies
- Instead of Cream of Mushroom Soup: cream of chicken soup, homemade mushroom sauce
- Instead of Pepper Jack Cheese: sharp cheddar, Monterey Jack
- Instead of Salt: kosher salt, sea salt
- Instead of Black Pepper: white pepper, ground cayenne for heat
Equipment Needed
- Large Pot
- Sheet Pan
- Skillet or Sauté Pan
- Baking Dish (9×13 inch)
- Measuring Cups and Spoons
- Wooden Spoon or Silicone Spatula
Critical Steps — Do Not Skip
- Undercook the pasta so it finishes cooking in the oven without becoming mushy.
- Do not drain the sausage grease; it adds essential flavor to the sauce.
- Melt the pepper jack cheese slowly over medium‑low heat to avoid a grainy texture.
- Bake until the sauce is bubbling and the top is lightly browned.
Chef Tips from the Video
- Use a mix of pepper jack and a milder cheese (like mozzarella) for a smoother melt.
- Add a dash of smoked paprika to the sauce for extra depth.
- For a crunchy topping, sprinkle breadcrumbs mixed with melted butter over the casserole before the final 10 minutes of baking.
Troubleshooting
Sauce is too thick or clumpy.
Add a splash of milk, extra Rotel liquid, or a tablespoon of butter while stirring; heat gently until smooth.
Cheese does not melt fully and stays grainy.
Lower the heat to medium‑low, add cheese in small batches, and stir constantly. If needed, add a teaspoon of cream or milk.
Pasta is mushy after baking.
Make sure the pasta was undercooked (al‑dente) before mixing, and avoid over‑baking; check at 30 minutes.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Portion into freezer‑safe containers, cover tightly, and freeze for up to 2 months. Reheat in oven, adding a splash of milk if needed.
Room temperature: Do not leave out longer than 2 hours; keep covered if serving immediately.
Make-Ahead Tips
- Prepare the cheese sauce up to step 6, let it cool, then refrigerate. Reheat gently before adding pasta and baking.
- Assemble the entire casserole, cover tightly, and refrigerate up to 24 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of mac and queso in American comfort food cuisine?
Mac and queso blends two classic American comfort foods—macaroni and cheese and Tex‑Mex style queso—creating a hearty, crowd‑pleasing dish that became popular at sports bars and family gatherings in the late 20th century.
How does mac and queso reflect the fusion of Southern comfort food and Tex‑Mex flavors in American cuisine?
The dish combines the creamy cheese base of Southern mac and cheese with the spicy, tomato‑pepper flavor of Rotel queso, illustrating how regional cuisines in the United States often merge to create new, indulgent favorites.
What traditional regional variations of mac and queso exist in the United States?
In the Southwest, cooks often add jalapeños or chorizo; in the Midwest, a breadcrumb topping is common; some Southern versions swap pepper jack for sharp cheddar and include a dash of hot sauce.
On what occasions is mac and queso traditionally served in American culture?
Mac and queso is a go‑to dish for game‑day parties, casual family dinners, pot‑lucks, and backyard barbecues because it’s easy to make in large batches and satisfies a crowd.
What makes mac and queso special compared to regular mac and cheese in American cuisine?
The addition of Rotel tomatoes with green chilies and smoked sausage adds a spicy, smoky dimension that regular mac and cheese lacks, turning a simple side into a main‑course centerpiece.
What are the authentic traditional ingredients for mac and queso versus acceptable substitutes?
Authentic ingredients include elbow macaroni, pepper jack cheese, Rotel diced tomatoes with green chilies, cream of mushroom soup, and smoked sausage. Substitutes can be any short pasta, cheddar cheese, canned diced tomatoes with chilies, cream of chicken soup, or other smoked sausages.
What other American dishes pair well with mac and queso at a dinner or party?
Mac and queso pairs nicely with grilled chicken wings, pulled pork sliders, a crisp green salad, or a simple coleslaw to balance the richness.
What are the most common mistakes to avoid when making mac and queso at home?
Common errors include overcooking the pasta, draining the sausage grease, overheating the cheese sauce, and baking too long, which can make the dish dry or cause the cheese to separate.
Why does this mac and queso recipe use cream of mushroom soup instead of plain cream?
The cream of mushroom soup adds body and a subtle umami depth without imparting a mushroom flavor; it also helps the sauce stay stable when baked.
Can I make mac and queso ahead of time and how should I store it before baking?
Yes. Assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, bake directly from the fridge, adding a few extra minutes to the baking time.
What does the YouTube channel Wurst Barbeque specialize in?
The YouTube channel Wurst Barbeque focuses on hearty, grill‑centric American recipes, often featuring sausages, bold cheeses, and easy‑to‑follow comfort‑food tutorials for backyard cooking enthusiasts.
Last updated: August 21, 2026
