You’ve never had Macarrones con Queso (Mac and Cheese) this creamy! Made with elbow pasta, extra sharp New York cheddar, evaporated milk, butter and finished with a crispy cracker topping. It’s pure cheesy comfort in every bite!
There’s nothing quite like a warm, creamy dish of Macarrones con Queso (also known as “Coditos con Queso” in Spanish) to bring everyone to the table. This recipe takes classic mac and cheese to the next level with rich New York extra sharp cheddar, silky evaporated milk, and a buttery cracker topping that adds the perfect crunch. It’s a comforting crowd pleaser that’s easy to make as it is delicious. Perfect for weeknight dinners, holiday sides, or anytime you’re craving something cheesy, delicious and satisfying!
Pairs perfectly with a variety of dishes like bourbon maple glazed ham, lomo relleno (stuffed pork loin), costillas fritas (fried ribs), paleta de cerdo (Boston pork butt roast), and jamón glaseado (glazed ham).
Craving other cheesy dishes? Check out our Bolitas de Queso (Cheeseballs) and Tacos Gobernador (Cheesy Shrimp Tacos).
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Reasons to Love this Recipe
- Ultra Creamy – The combination of New York extra sharp cheddar, evaporated milk and butter creates a velvety smooth sauce that coats every piece of pasta perfectly.
- Crispy Cracker Topping – The cracker topping adds a delicious crunch and buttery flavor.
- Simple Ingredients – With a few staple ingredients, you can whip up this comforting dish in no time.
- Everyone Loves this Dish – Whether you’re serving it for a family dinner or a holiday gathering, this macarrones con queso will have everyone coming back for seconds.
Ingredients
- Pasta – I used the classic, elbow pasta, but you can use whatever pasta shape you prefer.
- Cheese – Although, I love using extra sharp New York cheddar for this recipe, other cheeses like Gouda, Monterey Jack or a combination of different cheeses are also a delicious option.
- Evaporated Milk – Evaporated milk is my go-to for this recipe, it adds a rich old-fashioned homemade flavor that you just can’t get with regular whole milk or half-and-half.
- Crackers – Plain or salted crackers work for this recipe.
- Butter – Use butter versus margarine for a smoother, richer cheese sauce.
- Flour – Combining flour and butter creates a roux that helps to thicken the sauce perfectly.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Cheese – Although I love New York extra sharp cheddar, you can mix it up by using other cheeses like Gouda, Monterey Jack or a blend.
- Milk – If you don’t have evaporated milk, whole milk or half and half can work as a substitute, just note, the texture may be less creamy.
- Add-ins – I love classic mac and cheese but also enjoy pieces of cooked bacon and sauteed onions.
Instructions
Step 1: Preheat oven to 350°F.
Cook the pasta per the instructions on the box and drain using a colander (Image 1). Add the oil to the pasta and stir well to prevent the pasta from clumping.
Step 2: Using a food processor with the grating disk attached, grate the cheese (Image 2) and set aside. (You can also use a box grater and grate manually).
Step 3: Add the butter (Image 3) to a large pot over medium-low heat and allow to fully melt.
Step 4: Gradually add the flour a little at a time, whisking constantly to form a roux (Image 4).
Step 5: Add salt and pepper to taste and stir (Image 5).
Step 6: While stirring constantly, pour in the evaporated milk and gradually add the grated cheese (Image 6). Continue adding the cheese slowly, stirring as you go, until it’s fully incorporated and a smooth, creamy sauce forms (Image 7). Reserve 1 cup of the cheese for layering. Once the sauce is ready, turn off the heat.
Note: Reserve a cup of the grated cheese for layering.
Step 7: Gradually add the cooked pasta to the sauce, a little at a time, stirring to coat it evenly. Continue until all the pasta is fully combined with the cheese sauce (Image 8).
Step 8: In a mini food chopper or blender, add the crackers and pulse until finely crushed (Image 9). Add the cracker crumbs to a bowl and set aside.
Melt 3 tablespoons of butter in a saucepan or microwave, then mix it into the cracker crumbs. Stir well until the crumbs are evenly coated (Image 10).
Step 9: Grease a baking casserole dish with butter or cooking spray. Add half of the prepared pasta to the casserole (Image 11).
Step 10: Layer the pasta with the reserved cheese (Image 12).
Step 11: Add the rest of the prepared pasta. Cover the pasta with the prepared cracker crumbs (Images 13 & 14).
Step 12: Bake in the oven for 25 minutes until bubbly and golden brown (Image 15). Serve immediately.
Expert Tips
- Grate Your Own Cheese – For the creamiest sauce, always grate your own cheese instead of using pre-shredded. Pre-shredded cheese contains anti-caking agents that affect the texture of the sauce.
- Don’t Overcook Your Pasta – Make sure to cook your pasta al dente and not more as it will continue cooking in the oven. Overcooked pasta will turn out mushy once baked with the cheese sauce.
- Stir in Cheese Gradually: Add the cheese slowly, a little at a time, stirring constantly to ensure it melts properly and prevents clumping.
Recipe FAQs
Absolutely! Prepare the mac and cheese without baking, then cover it tightly for up to two months. Thaw it in the freeze overnight before baking.
To reheat, place the macarrones con queso in an oven safe dish and cover with foil. Heat in the oven at 350°F (175°C) until heated through. For a quicker option, you could also heat in the microwave for a few minutes until heated through.
Yes! If you prefer a classic mac and cheese without the crunch, simply skip the topping and bake as usual.
Other pasta shapes that work great for holding the creamy cheese sauce include shells, cavatappi, and penne.
Other Side Dishes You Will Love
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📖 Recipe
Macarrones con Queso
Equipment
- large casserole baking dish
Ingredients
- 1 lb elbow pasta cooked
- 1-2 tablespoon vegetable or corn oil
Cheese Sauce
- 3 (8 oz) bars extra sharp New York cheddar grated (not pre-shredded)
- 2 cans evaporated milk
- 4 tablespoon butter
- ⅓ cup flour
- salt and pepper to taste
Topping
- 1 sleeve crackers
- 2 tablespoon butter melted
Instructions
Cook Pasta
- Preheat oven to 350°F. Cook the pasta per the instructions on the box and drain using a colander. Add the oil to the pasta and stir well to prevent the pasta from clumping.
Cheese Sauce
- Using a food processor with the grating disk attached, grate the cheese and set aside. (You can also use a box grater and grate manually).
- Add the butter to a large pot over medium-low heat and allow to fully melt.
- Gradually add the flour a little at a time, whisking constantly to form a roux.
- Add salt and pepper to taste and stir.
- While stirring constantly, pour in the evaporated milk and gradually add the grated cheese. Continue adding the cheese slowly, stirring as you go, until it's fully incorporated and a smooth, creamy sauce forms. Once the sauce is ready, turn off the heat.Note: Reserve 1 cup of the cheese for layering.
Cracker Crumb and Assembly
- Gradually add the cooked pasta to the sauce, a little at a time, stirring to coat it evenly. Continue until all the pasta is fully combined with the cheese sauce.
- In a mini food chopper or blender, add the crackers and pulse until finely crushed. Add the cracker crumbs to a bowl and set aside.Melt 3 tablespoons of butter in a saucepan or microwave, then mix it into the cracker crumbs. Stir well until the crumbs are evenly coated.
- Grease a baking casserole dish with butter or cooking spray. Add half of the prepared pasta to the casserole.
- Layer the pasta with the reserved cheese.
- Add the rest of the prepared pasta. Cover the pasta with the prepared cracker crumbs.
Bake
- Bake in the oven for 25 minutes until bubbly and golden brown. Serve immediately.
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