BEST Beef Queso Mac and Cheese Recipe Ready in 35 Minutes!

• Ready in just 35 minutes – perfect for busy weeknights
• One-pot wonder – less cleanup, more flavor
• Kid-approved – even picky eaters love this cheesy goodness
• Customize with your favorite toppings – make it your own!

The Ultimate Comfort Food Just Got Better

Are you tired of the same boring mac and cheese? Looking for something with a bit more kick? This beef queso mac and cheese is your answer!

This beef queso mac and cheese transforms the classic dish into something extraordinary. By combining seasoned ground beef, creamy cheese sauce, and perfectly cooked pasta, you’ll create a meal that satisfies both kids and adults alike.

The secret to this beef queso mac and cheese is the homemade queso sauce that coats every bite with melty, cheesy goodness. No more bland mac and cheese!

Ready in just 35 minutes, this hearty dish serves 4 people generously. Let’s get cooking!

Nutrition Information for Beef Queso Mac and Cheese

Nutrient	Amount Per Serving
Calories	650
Protein	38g
Carbohydrates	51g
Fat	32g
Fiber	3g
Sodium	780mg
Calcium	45% DV

What You’ll Need for Beef Queso Mac and Cheese

Ingredients

Ingredient	Amount	Notes
Elbow macaroni	8 oz (about 2 cups dry)	Can use other short pasta shapes
Ground beef	1 lb (85-90% lean)	Room temperature for even cooking
Yellow onion	1 medium (about 1 cup chopped)	Finely diced
Garlic	3 cloves	Minced
Taco seasoning	2 tablespoons	Store-bought or homemade
Butter	2 tablespoons	Unsalted
All-purpose flour	2 tablespoons	For the cheese sauce
Milk	1½ cups	Whole milk works best
Chicken broth	½ cup	Low sodium
Cheddar cheese	2 cups	Freshly grated (not pre-shredded)
Monterey Jack cheese	1 cup	Freshly grated
Cream cheese	4 oz (½ block)	Room temperature
Rotel tomatoes	1 can (10 oz)	Drained (or diced tomatoes with green chilies)
Salt and pepper	To taste	Start with ½ tsp salt, ¼ tsp pepper
Green onions	3-4 stalks	Sliced, for garnish
Fresh cilantro	¼ cup	Chopped, for garnish (optional)

Kitchen Tools

Tool	Purpose
Large pot	For boiling pasta
Colander	For draining pasta
Large skillet or Dutch oven	For cooking beef and making sauce
Cutting board	For prep work
Chef’s knife	For chopping vegetables
Measuring cups and spoons	For accurate measurements
Wooden spoon	For stirring
Box grater	For grating cheese
Whisk	For the cheese sauce

Substitutions

• Pasta: Any short pasta shape works (shells, rotini, penne)
• Ground beef: Turkey or chicken can be substituted for a lighter option
• Cheese: Pepper jack for more heat, or mild cheddar for less spice
• Milk: Half-and-half for richer sauce, or 2% milk for lighter option
• Taco seasoning: Make your own with 1 tsp each of chili powder, cumin, paprika, and ¼ tsp each of garlic powder, onion powder, oregano, and salt

Super Detailed Step-by-Step Instructions for Beef Queso Mac and Cheese

Preparation Phase (5-7 minutes)

1. Set up your workspace:
   • Clear your countertops to give yourself plenty of room
   • Place your cutting board in the center of your workspace
   • Have a small bowl ready for food scraps
   • Position your ingredients nearby for easy access
2. Prep the ingredients:
   • Take out the cream cheese to soften at room temperature
   • Remove ground beef from refrigerator 15-20 minutes before cooking (if possible)
   • Fill a large pot with water (about ¾ full) and place on stove for the pasta
3. Chop the vegetables:
   • For the onion: Cut off both ends, peel away the skin, and cut in half from top to bottom
   • Place each half flat-side down and make vertical cuts, then horizontal cuts to dice
   • For the garlic: Separate cloves from the head, place flat side of knife on each clove and press firmly to crush
   • Remove the garlic skin and finely chop or use a garlic press
   • Place chopped vegetables in separate small bowls
4. Prepare the cheese:
   • If using block cheese (recommended), take out your box grater
   • Grate the cheddar cheese on the large holes of the box grater into a bowl
   • Grate the Monterey Jack cheese in the same way into a separate bowl
   • BEGINNER TIP: Cold cheese is easier to grate than room temperature cheese
5. Drain the Rotel tomatoes:
   • Open the can with a can opener
   • Place a strainer over a small bowl
   • Pour the tomatoes into the strainer to drain excess liquid
   • Give the strainer a gentle shake to remove additional liquid
6. Turn on the stove:
   • Set the burner under your pasta pot to high heat
   • Add 1 tablespoon of salt to the water (it should taste like sea water)
   • Cover the pot to help it boil faster

Cooking the Pasta (10-12 minutes)

7. Prepare to cook the pasta:
   • Once water comes to a rolling boil (large bubbles constantly breaking the surface), remove the lid
   • BEGINNER TIP: A rolling boil looks like water churning vigorously with lots of big bubbles
8. Add the pasta:
   • Pour the measured pasta into the boiling water
   • Immediately stir with a wooden spoon to prevent sticking
   • BEGINNER TIP: Don’t break pasta in half; it will soften and fit in the pot quickly
9. Monitor the pasta:
   • Set a timer for 1 minute LESS than the package directions (usually 6-7 minutes)
   • Stir occasionally (every 1-2 minutes) to prevent sticking
   • BEGINNER TIP: Taste a piece of pasta when timer goes off. It should be slightly firm when bitten (al dente)
10. Prepare for draining:
    • Place your colander in the sink before the pasta is done
    • Place a heat-resistant measuring cup nearby
    • SAFETY TIP: Position the colander so that hot steam will go away from your face
11. Reserve pasta water and drain:
    • Before draining, use your measuring cup to scoop out ½ cup of the starchy pasta water
    • Carefully pour the pasta into the colander
    • SAFETY TIP: Turn your face away when pouring to avoid steam burns
    • Do not rinse the pasta! The starch helps the sauce stick

Cooking the Beef (10-12 minutes)

12. Heat your pan:
    • Place your large skillet or Dutch oven on a burner
    • Set heat to medium-high
    • Allow the pan to heat for 1-2 minutes
    • BEGINNER TIP: To test if pan is hot enough, sprinkle a few drops of water – they should sizzle and evaporate
13. Add the ground beef:
    • Place the ground beef in the hot pan
    • Let it sit undisturbed for 30 seconds to start browning
    • Using a wooden spoon or spatula, break the meat into smaller pieces
    • BEGINNER TIP: Smaller pieces cook more evenly and absorb flavor better
14. Brown the meat properly:
    • Continue breaking up large chunks as it cooks
    • Stir occasionally but not constantly (to allow browning)
    • Cook until most of the pink color is gone (about 5 minutes)
    • BEGINNER TIP: Look for a golden-brown color on some pieces – this adds flavor!
15. Add the onions:
    • Add your diced onions to the beef
    • Stir to combine, spreading onions throughout the meat
    • Cook for 3-4 minutes, stirring occasionally
    • BEGINNER TIP: Onions are ready when they become translucent (see-through) and soft
16. Add garlic and seasoning:
    • Add the minced garlic to the pan
    • Immediately add the taco seasoning
    • Stir continuously for 1 minute
    • BEGINNER WARNING: Garlic burns easily! Don’t leave it unattended
17. Manage the fat:
    • If there’s excess fat (more than 1-2 tablespoons of liquid in the pan), remove some
    • Tilt the pan slightly to pool the fat
    • Use a spoon to carefully remove excess
    • Alternatively, use paper towels to blot up excess grease
    • BEGINNER TIP: Some fat is good for flavor – don’t remove it all!

Making the Cheese Sauce (12-15 minutes)

18. Prepare for the roux (thickener):
    • Reduce heat to medium
    • Add butter to the beef mixture
    • Allow butter to melt completely, stirring to combine
    • BEGINNER TIP: A roux is a mixture of fat and flour that thickens sauces
19. Create the roux:
    • Sprinkle flour evenly over the mixture
    • Stir continuously for 2 minutes
    • Make sure to scrape the bottom and sides of the pan
    • BEGINNER TIP: The mixture will look pasty and thick – this is normal
    • IMPORTANT: This step cooks out the raw flour taste
20. Add the liquids gradually:
    • While continuing to stir, pour in ¼ cup of the milk
    • Stir until completely incorporated (no lumps)
    • Add another ¼ cup of milk and stir until smooth
    • Continue this process with remaining milk and chicken broth
    • BEGINNER TIP: Adding liquid slowly prevents lumps from forming
21. Simmer the sauce:
    • Allow the mixture to come to a gentle simmer (small bubbles around the edge)
    • Cook for 2-3 minutes, stirring frequently
    • BEGINNER TIP: The sauce should thicken enough to coat the back of a spoon
    • TEST: Draw your finger across the back of a spoon – if it leaves a clear path, it’s thick enough
22. Add the cream cheese:
    • Reduce heat to low
    • Add the softened cream cheese in small pieces
    • Whisk continuously until completely melted
    • BEGINNER TIP: Break cream cheese into 4-5 smaller chunks for faster melting
23. Add the cheeses properly:
    • Maintain low heat (very important!)
    • Add about ½ cup of the grated cheddar cheese
    • Stir until completely melted and smooth
    • Continue adding cheese in small handfuls, allowing each addition to melt before adding more
    • Add the Monterey Jack cheese the same way
    • BEGINNER WARNING: Adding all cheese at once or using high heat will cause the sauce to become grainy
24. Add the final ingredients:
    • Stir in the drained Rotel tomatoes
    • Add ½ teaspoon salt and ¼ teaspoon black pepper
    • Stir to combine
    • BEGINNER TIP: Taste the sauce now and adjust seasoning if needed

Combining the Beef Queso Mac and Cheese (3-5 minutes)

25. Add pasta to sauce:
    • Add the drained pasta directly to the cheese sauce
    • Using a wooden spoon or silicone spatula, gently fold pasta into the sauce
    • Ensure every piece of pasta is evenly coated
    • BEGINNER TIP: If mixture seems too thick, add reserved pasta water, 1 tablespoon at a time
26. Final cooking adjustments:
    • If mixture is too thin, simmer for 2-3 minutes, stirring frequently
    • If too thick, add reserved pasta water, 1 tablespoon at a time
    • BEGINNER TIP: The perfect consistency should be creamy and coating the pasta, but not soupy
27. Rest the beef queso mac and cheese:
    • Remove pan from heat
    • Allow to rest for 2-3 minutes
    • This helps the sauce thicken slightly and flavors to meld
    • Give a final gentle stir before serving

Serving Your Beef Queso Mac and Cheese (2-3 minutes)

28. Prepare garnishes:
    • While the dish rests, slice green onions
    • Chop cilantro if using
    • BEGINNER TIP: Cut green onions with scissors for easy, even slices
29. Plate the dish:
    • Use a large spoon to portion the beef queso mac and cheese into bowls
    • Make sure each serving has an equal amount of beef and sauce
    • BEGINNER TIP: Warm your serving bowls in the microwave for 30 seconds for restaurant-quality presentation
30. Garnish and serve:
    • Sprinkle each serving with sliced green onions
    • Add chopped cilantro if desired
    • Serve immediately while hot
    • PRESENTATION TIP: For extra appeal, add a small sprinkle of additional grated cheese on top

Troubleshooting Your Beef Queso Mac and Cheese

Problem: Sauce is too thick

• Solution: Add reserved pasta water, 1 tablespoon at a time, stirring after each addition until desired consistency is reached
• BEGINNER TIP: The sauce will continue to thicken as it cools, so err on the slightly thinner side

Problem: Sauce is too thin

• Solution: Return to medium-low heat and simmer for 2-3 more minutes, stirring constantly
• BEGINNER TIP: If it’s still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon cold water and stir into the mixture

Problem: Cheese sauce is grainy

• Solution: This usually means the cheese separated due to high heat
• PREVENTION: Next time, use lower heat when adding cheese
• FIX ATTEMPT: Add 1-2 tablespoons of cream or milk and whisk vigorously on low heat

Problem: Pasta is mushy

• Solution: Unfortunately, overcooked pasta can’t be fixed
• PREVENTION: Set a timer and taste-test before draining
• BEGINNER TIP: Remember that pasta continues cooking slightly in the hot sauce

Problem: Not enough flavor

• Solution: Add more taco seasoning (¼-½ teaspoon at a time)
• BEGINNER TIP: Add a dash of hot sauce, additional salt and pepper, or a squeeze of lime juice

Problem: Beef is too greasy

• Solution: Next time, use leaner beef (90-93% lean) or drain more thoroughly
• BEGINNER TIP: Blot cooked beef with paper towels to remove excess grease

Beef Queso Mac and Cheese Variations & Substitutions

Spicy Beef Queso Mac

Add 1-2 diced jalapeños with the onions and use pepper jack cheese instead of Monterey Jack. For extra heat, add ¼ teaspoon cayenne pepper to the taco seasoning.

Tex-Mex Beef Queso Mac

Add 1 cup of corn and 1 cup of black beans (drained and rinsed) along with the Rotel tomatoes. The hearty combination of beef and beans creates a satisfying meal similar to a ground beef stroganoff, but with bold southwestern flavors.

Veggie-Packed Beef Queso Mac

Add 1 diced bell pepper with the onions and 2 cups of baby spinach when combining the pasta with the sauce. The spinach will wilt from the residual heat.

Bacon Beef Queso Mac

Cook 6 slices of bacon until crispy, crumble, and stir half into the finished dish and sprinkle the rest on top before serving.

Lighter Version

Use ground turkey or 93% lean ground beef, whole wheat pasta, reduced-fat cheeses, and 2% milk for a lighter version that still packs plenty of flavor.

Storage & Reheating Instructions for Beef Queso Mac and Cheese

Refrigerator Storage

• Allow leftovers to cool completely before refrigerating (no more than 2 hours at room temperature)
• Store in an airtight container for up to 3 days
• BEGINNER TIP: The pasta will absorb sauce as it sits, so it may be thicker when cold

Freezer Storage

• Portion leftovers into individual freezer-safe containers
• Leave about ½ inch of space at the top for expansion
• Freeze for up to 3 months
• Label containers with the date and contents
• BEGINNER TIP: Thaw overnight in the refrigerator before reheating

Microwave Reheating

1. Place a single portion in a microwave-safe bowl
2. Add 1-2 tablespoons of milk or water and stir gently
3. Cover loosely with a microwave-safe lid or paper towel
4. Heat on 50% power for 1 minute
5. Stir thoroughly
6. Continue heating in 30-second intervals at 50% power, stirring between each, until hot throughout
7. BEGINNER TIP: Full power can make cheese sauces separate – always use 50% power

Stovetop Reheating

1. Place leftover beef queso mac and cheese in a saucepan
2. Add 2-3 tablespoons of milk per cup of leftovers
3. Heat over medium-low heat, stirring frequently
4. Cook for 5-7 minutes or until heated through
5. If sauce separates, whisk vigorously to recombine
6. BEGINNER TIP: Low and slow is the key to reheating cheese sauces

Safety Notes & Tips for Beef Queso Mac and Cheese

Food Safety Guidelines

• Ground beef must reach an internal temperature of 160°F (71°C)
• BEGINNER TIP: If you don’t have a thermometer, make sure no pink remains in the meat
• Do not leave the finished dish at room temperature for more than 2 hours
• Always wash hands with soap and warm water for 20 seconds after handling raw meat
• Use separate cutting boards for meat and other ingredients
• Refrigerate leftovers promptly

Pro Tips for Perfect Beef Queso Mac and Cheese

• For the creamiest sauce: Always use freshly grated cheese, never pre-shredded (it contains anti-caking agents that prevent smooth melting)
• For extra beef flavor: Toast the pasta in a dry skillet before boiling until lightly browned
• For perfect texture: Remember that pasta will continue to absorb liquid, so serve promptly or keep sauce slightly thinner than desired
• Make ahead strategy: Prepare the beef queso component ahead of time, then combine with freshly cooked pasta when ready to serve
• For a beautiful presentation: Reserve a little bit of shredded cheese and green onions to sprinkle on top just before serving

Time-Saving Tips for Busy Cooks

• Use pre-chopped onions from the produce section to save prep time
• Cook extra ground beef with taco seasoning in a separate batch and freeze for future quick meals
• Use a food processor to grate cheese in seconds rather than minutes
• Make double batches and freeze individual portions for easy future meals
• BEGINNER TIP: Prep ingredients the night before and store in the refrigerator to make cooking day easier

Enjoy your homemade beef queso mac and cheese – a comfort food classic with a flavor-packed twist!