Description

A creamy, protein-packed mac and cheese with queso dip designed specifically for meal prep. This one-pot dish stays moist in the fridge, improves in flavor over time, and provides a satisfying lunch that avoids the typical ‘leftover slump’.

Ingredients

Scale

1 pound (450g) Elbow Macaroni
4 tablespoons Unsalted Butter
1/4 cup All-Purpose Flour
2 cups Whole Milk
1/2 cup Heavy Cream
2 cups Sharp Cheddar Cheese, freshly grated
1 cup Monterey Jack Cheese, shredded
1 cup Jarred Queso Dip (mild or medium)
1 pound Ground Beef or Turkey, browned and drained
1 teaspoon Garlic Powder
1 teaspoon Smoked Paprika
1/2 teaspoon Cumin
Salt and Black Pepper to taste

Instructions

Boil a large pot of salted water. Cook elbow macaroni until very al dente (about 6 minutes if box says 8). Drain immediately, rinse with cold water, and toss with a tiny bit of oil to prevent sticking.
In a large pot or skillet, brown the ground beef or turkey over medium-high heat. Break into crumbles and drain excess fat, leaving about a tablespoon if desired. Season with half the garlic powder, paprika, and cumin.
In the large pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until it resembles wet sand, stirring constantly to avoid browning.
Slowly pour in milk and heavy cream while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens and coats the back of a spoon (about 5 minutes).
Remove the pot from heat. Stir in the cheddar and Monterey Jack cheeses until completely melted and smooth. Do not return to high heat to avoid breaking the sauce.
Stir in the jarred queso dip. Fold in the cooked pasta and browned meat. Taste and adjust seasoning with salt and pepper, keeping in mind the queso is salty.
Let the mixture cool slightly before dividing into meal prep containers to prevent condensation. Seal tightly and refrigerate.

Notes

For best results, undercook the pasta slightly as it will absorb sauce later. Never skip the heavy cream as it prevents the sauce from separating in the fridge. Let the dish cool before sealing containers to avoid sogginess. If reheating, add a splash of milk or water to reactivate the sauce. For a crispy top, bake at 350°F (175°C) for 20 minutes with extra cheese and breadcrumbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 650
Sugar: 6
Sodium: 800
Fat: 35
Saturated Fat: 18
Carbohydrates: 45
Fiber: 2
Protein: 35

Keywords: meal prep, mac and cheese, queso, lunch ideas, comfort food, one pot, batch cooking, cheesy pasta