Rotel Macaroni and Cheese

mac n cheese with rotel, southwestern mac n 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.

Course Main Course, Side Dish

Cuisine American, Southwestern, Tex Mex

Keyword mac n cheese with rotel, macaroni and cheese with Rotel, rotel macaroni and cheese, southwestern mac n cheese, velveeta rotel mac and cheese

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 247kcal

Author Evelyn Osborn

Equipment

3 Quart Baking Pan
Saucepan
Whisk

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!

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