Rotel Macaroni and Cheese
Craving a creamy, crowd-pleasing classic with a zesty Southwestern kick? Dive into this irresistible Rotel Macaroni and Cheese, where tender elbow macaroni meets a velvety Velveeta sauce spiked with the tangy heat of diced tomatoes and green chilies. Topped with bubbly sharp cheddar and baked to golden perfection, it’s the ultimate comfort food upgrade—perfect as a hearty side or standalone star for your next family gathering.
Macaroni and Cheese is an classic American comfort food. And when American comfort food gets a Southwestern spin, you get this scrumptious Mac n Cheese with Rotel. This recipe guarantees a drool-worthy dish that’s creamy, cheesy and packs a little kick of spice. Perfect as a side or main dish, this crowd-pleaser will surely be a hit at your next BBQ or potluck dinner. It’s time to discover the magic of Rotel and how it transforms a classic mac n cheese dish. There are so many difference spins on mac and cheese but this Southwestern Mac N’ Cheese is one of our favorites.
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Upgrade your Mac n Cheese game with a Southwestern twist. Loaded with creamy Velveeta and flavorful Rotel, this is not your average macaroni and cheese. It’s the perfect balance of cheesy comfort food and zesty flavor adventure, guaranteeing an explosion of taste in every bite It’s an easy Southwestern Velveeta Rotel Mac n Cheese recipe. This grown-up recipe for macaroni and cheese with Rotel is creamy, cheesy and a little spicy.
Macaroni and cheese can be served as a side dish or a meatless main dish. And this Southwestern mac n cheese pairs with Texas BBQ or as much craved dish for any pot luck dinner. But we are sure it will become one of your family’s favorite recipes.
What is Rotel:
“The original Texas family recipe – made with a signature blend of vine-ripened tomatoes and zesty green chilies and a savory mixture of secret spices” (per the Rotel Website)
Origin of Rotel: In 1943 Carl Roettele and his wife open a small canning plant in Elsa, Texas, processing over 25 thousand cases of vegetables a year. Their proudest product was their canned tomatoes and green chilies. But they worried people couldn’t spell or pronounce “Roettele, so Carl used the name RO*TEL
Shipping was limited to Texas and Oklahoma but in 1963 Lady Bird Johnson shared her secret ingredient, Rotel in her Pedernales Chili recipe published in The Washington Post. After that Rotel expanded across the United States due to popular demand
And because the original RO*TEL Whole and Diced varieties proved to be so popular, Hot and Mild were added to the product line, along with Mexican.
Ways to use Rotel:
Rotel is canned diced tomatoes with chunks of green chile and has a zesty flavor. You can substitute or add Rotel for any recipe that uses canned tomatoes. We always have a few cans in the pantry.
Rotel Macaroni and Cheese Recipe:
Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ pound Velveeta, cubed
- 1 10-ounce can Rotel, drained
- 8 ounces elbow macaroni, prepared
- ½ cup sharp cheddar cheese, shredded
Equipment Needed:
- 3 Quart Baking Pan
- Saucepan
🥣 Recipe Tips
- Achieve Ultra-Creamy Sauce: For an even silkier texture, use room-temperature milk when whisking into the roux—this prevents lumps and ensures the Velveeta melts seamlessly. If you prefer a richer version, swap half the milk for evaporated milk or heavy cream.
- Control the Heat Level: Rotel adds a zesty kick from green chiles, but if spice isn’t your thing, opt for the mild variety or drain and rinse the tomatoes to tone it down. For extra fire, stir in a pinch of cayenne or diced jalapeños with the Rotel.
- Boost Baked Goodness: To get that irresistible golden, bubbly top without overcooking the pasta, broil the dish for the last 2 minutes of baking—just keep a close eye to avoid burning. Let it rest 5 minutes post-oven for easier serving and maximum flavor infusion.
How to make Velveeta Rotel Mac and Cheese:
- Preheat the oven to 350°F and lightly grease a 9×13-inch (or similar) baking dish with nonstick cooking spray.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture is smooth and begins to bubble gently.
- Gradually pour the milk into the saucepan while whisking constantly to keep the mixture smooth. Bring it to a gentle boil over medium heat, then continue cooking and stirring for about 3 minutes until the sauce has noticeably thickened and coats the back of a spoon.
- Remove the saucepan from the heat and add the cubed Velveeta. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the undrained Rotel tomatoes and the cooked, drained elbow macaroni. Gently fold everything together until the pasta is evenly coated in the creamy, cheesy sauce.
- Transfer the macaroni and cheese mixture to the prepared baking dish and spread it into an even layer.
- Top the macaroni and cheese evenly with the shredded sharp cheddar, then place the dish in the preheated 350°F oven.
- Bake for 25–30 minutes, or until the cheddar is melted, bubbly, and lightly golden in spots. Let it rest for 5 minutes, then serve this irresistibly creamy Rotel Velveeta Mac and Cheese while it’s hot. Enjoy!
There you have it — a simple, cheesy Rotel Macaroni and Cheese that’s guaranteed to disappear the minute it hits the table. Whether you’re serving it alongside grilled burgers, bringing it to a potluck, or claiming it as the main event on a cozy night in, this dish delivers pure comfort with just the right amount of kick. Make it once, and it’ll earn a permanent spot in your recipe rotation. Enjoy every creamy, spicy bite!
🥣 Recipe
Equipment
- 3 Quart Baking Pan
- Saucepan
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ pound Velveeta cubed
- 1 10 ounce can Rotel drained
- 8 ounces elbow macaroni prepared
- ½ cup sharp cheddar cheese shredded
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch (or similar) baking dish with nonstick cooking spray.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1–2 minutes until the mixture is smooth and begins to bubble gently.
- Gradually pour the milk into the saucepan while whisking constantly to keep the mixture smooth. Bring it to a gentle boil over medium heat, then continue cooking and stirring for about 3 minutes until the sauce has noticeably thickened and coats the back of a spoon.
- Remove the saucepan from the heat and add the cubed Velveeta. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Stir in the undrained Rotel tomatoes and the cooked, drained elbow macaroni. Gently fold everything together until the pasta is evenly coated in the creamy, cheesy sauce.
- Transfer the macaroni and cheese mixture to the prepared baking dish and spread it into an even layer.
- Top the macaroni and cheese evenly with the shredded sharp cheddar, then place the dish in the preheated 350°F oven.
- Bake for 25–30 minutes, or until the cheddar is melted, bubbly, and lightly golden in spots. Let it rest for 5 minutes, then serve this irresistibly creamy Rotel Velveeta Mac and Cheese while it’s hot. Enjoy!
Nutrition
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