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Queso Mac and Cheese



– 1 pound elbow macaroni – 6 tablespoon Real California Butter, plus more for baking dish – 6 tablespoons flour – 2 cups Real California milk – 2 cups Real California Crema Mexicana – 1 (10-ounce) can diced tomatoes and green chiles, drained – 2 teaspoon salt – 1 teaspoon pepper – 3 cups shredded Real California Oaxaca Cheese – 1/2 cup cilantro, chopped – 1 cup tortilla chips, crushed – 2 tablespoons Real California Butter, melted :Mac and Cheese, Macaroni and Cheese, Mac n Cheese, Queso, Oaxaca, Hispanic Dairy
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Preheat oven to 400 degrees. Lightly butter a 3-quart baking dish; set aside.

Cook pasta in boiling salted water according to package directions; drain.

Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.

Whisk in milk and crema, continue cooking whisking constantly for 6 minutes or until mixture is slightly thickened.

Stir in diced tomatoes, salt, and pepper and continue to cook for an additional 2 minutes.

Remove from heat and whisk in cheese until smooth. Stir in cooked pasta, then spoon mac and cheese into prepared baking dish.

In a bowl combine cilantro, crushed tortilla chips and melted butter. Sprinkle over pasta.

Bake for 15 minutes. Serve warm.

Serves 8

Recipe and photo created by Vianney Rodriguez (@sweetlifebake) for Real California Milk