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Queso Blanco Macaroni & Cheese



Easy and Cheesy! This simple homemade stove-top mac and white queso cheese is a flavorful powerhouse for both kids and parents, with a perfect cheesy texture. You'll never go back to the "add water" instant microwavable mac and cheese again!



  • 3 cups macaroni, uncooked (I recommend shells, elbows or bowtie pasta)

  • 32 oz. Velveeta Cheese Product- Queso Blanco, cut into 1/2-inch cubes

  • 1/3 cup heavy cream

  • 4 TBSN Kosher salt, divided

  • 2 TBSN unsalted preferred butter

  • (optional) Panko breadcrumbs on top


Medium pot, Large pot, colander, mixing spoon, measuring spoons, measuring cups, Prep: 20 minutes prep Cook: 20 minutes  Ready: 40 minutes Serves: 6-8



1.First make the sauce. In a large pot, add butter and cook on med-low to melt.

2. Add Velveeta, heavy cream, and 1 TBSN of salt in the pot.

3. Cook on low heat until Velveeta is completely melted and sauce is well blended, stirring frequently.

4. Now cook your macaroni. Fill a medium sized pot with cold water, and cook under high heat.

TIP: For detailed tips on Preparing Perfect Pasta, click here!

5. Once water begins to boil, add three tablespoons of salt and stir to dissolve.

6. Add macaroni to pot and place heat on low. Cover pot and let cook for 5-7 minutes on low. Stir occasionally to keep pasta from sticking together.

7. Use a measuring cup to gain one cup of the pasta water and set it aside.

8. Drain macaroni using a colander. Do not rinse and immediately transfer macaroni into the pot of cheese sauce.

9. Mix the pasta into the cheese sauce until all the macaroni is thoroughly coated.  If the sauce is too thick, add a tablespoon of pasta water to help make the sauce more smooth. Add more if needed until you reach desired consistency.

10. Allow to cook for 2-4 minutes in the sauce on low heat.

11. Serve hot.

TIP: Optional: Sprinkle with Panko breadcrumbs if preferred.



  • Calories350

  • Total fat11g

  • Saturated fat6g

  • Cholesterol 35mg

  • Sodium 910mg

  • Carbohydrate 45g

  • Dietary fiber 2g

  • Sugars 7g

  • Protein17g


Pasta provides beneficial carbohydrates. A cup of white spaghetti contains 43 grams of total carbohydrates, while an equivalent serving of whole-wheat spaghetti offers 37 grams of total carbs. Carbs serve as a primary source of fuel for your body. Whole-wheat pasta also provides a considerable amount of dietary fiber, a particularly beneficial type of carbohydrate. Fiber helps fight chronic diseases -- including obesity and type 2 diabetes -- and promotes digestive health. A 1-cup serving of whole-wheat pasta contains 6.3 grams of dietary fiber, providing 17 percent of the recommended daily intake for men and 24 percent for women, set by the Institute of Medicine. White pasta is lower in fiber, at 2.5 grams per serving.

Both white and whole-wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes tasked with protecting your cells from molecular damage. A 1-cup serving of either type of pasta provides roughly two-thirds of your recommended daily intake, determined by the Institute of Medicine. Pasta also contains manganese, a mineral that helps you metabolize carbohydrates and regulate your blood sugar. A serving of whole-wheat pasta boasts 1.9 milligrams of manganese -- more than 100 percent of the daily intake for women and 83 percent for men -- while an equivalent serving of white pasta offers 0.5 milligram.

Eat white pasta as a source of folate -- or vitamin B-9 -- or opt for whole-wheat pasta as a source of the carotenoids lutein and zeaxanthin. Folate plays a role in red blood cell development and supports rapid cell growth, while lutein and zeaxanthin support healthy vision. A diet rich in carotenoids, including lutein and zeaxanthin, also reduces the risk of lung cancer, explains the Linus Pauling Institute. A serving of white pasta provides 167 micrograms of vitamin B-9, or 42 percent of the daily recommended folate intake established by the Institute of Medicine. A serving of whole-wheat pasta contains 113 micrograms of lutein and zeaxanthin.

Use pasta as a base for healthful dishes rich in veggies, lean proteins and healthy fats. Light coat whole-wheat spaghetti with olive oil, then mix in wilted greens and chopped hazelnuts for a decadent but healthful and easy-to-prepare meal. Top pasta with roasted veggies -- including fennel, red peppers, onions and garlic -- and then it with tomato sauce and basil. Alternatively, incorporate pasta into cold salads. Whole-wheat rotini pairs well with chopped kalamata olives, roasted red peppers and a lemon juice vinaigrette, while bowties, steamed shrimp, red bell pepper and red pepper flake-infused olive oil mix for a fiery salad option.


a white wine with some creaminess to it, like an oak-aged Italian Trebbiano or Chardonnay,

is going to create a congruent pairing and highlight the creaminess in the cheese


More varieties coming soon!



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