Popular
Latest From the Show
Queso Dip Mac 'n' Cheese
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
This recipe was featured in the September 2015 issue of Every Day with Rachael Ray magazine.
Ingredients
- 3 tablespoons butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1 jalapeño, seeded and chopped
- Salt and pepper
- 2 tablespoons cornstarch
- 2 1/2 cups whole milk
- 6 ounces cream cheese
- 1/2 to 3/4 pound smoked yellow cheddar trimmed of smoky rind, shredded (about 2 cups)
- 1/3 pound sharp yellow cheddar, shredded (about 1 cup)
- 2 4-ounce cans diced green chiles, drained
- 1 pound elbow macaroni
- 1 rounded tablespoon yellow mustard, such as French's
- Pico de gallo or salsa, for topping
- A handful of tortilla chips, for garnish
Yield
Serves: 6
Preparation
Bring a large pot of water to a boil for the pasta.
In a medium saucepan, melt the butter over medium heat. Add the shallots, garlic and jalapeño. Cook, stirring often, until softened, about 3 minutes; season with salt and pepper. Stir in the cornstarch then add the milk. Bring to a bubble then add the cream cheese, stirring until it melts, 3-5 minutes. Add both cheddars and stir in a figure-eight motion until melted, about 5 minutes. Stir in the canned chiles and reduce the heat to low.
Salt the boiling water. Add the pasta; cook to al dente.
Stir the mustard into the queso sauce and remove from the heat. Drain the pasta and toss with the sauce.
Top with the pico de gallo and a few crushed tortilla chips, and serve.