Description
Creamy Queso Rotel Pasta
A quick, cheesy, zesty weeknight dinner that’s comfort food at its finest—ready in under 30 minutes and budget-friendly!
Ingredients
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1 box (16 oz) rotini pasta (or any short pasta: penne, fusilli, shells)
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1/2 jar (8 oz) queso dip (mild or spicy)
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1 can (10 oz) Rotel diced tomatoes & green chilies, undrained
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1–1 1/2 cups shredded Mexican-style cheese blend
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Kosher salt (for pasta water)
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Optional garnishes: fresh cilantro, lime juice, sour cream
Instructions
1. Cook Pasta
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Fill a large pot with water, add a heaping tablespoon of kosher salt, and bring to a rolling boil.
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Cook pasta according to package directions for al dente.
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Reserve 1/2 cup of pasta water before draining. Drain pasta and return it to the pot.
2. Build the Sauce
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Reduce heat to low. Add Rotel (undrained), half the jar of queso dip, and 1 cup shredded cheese.
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Stir gently until the cheese melts and forms a creamy sauce.
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If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
3. Finish & Serve
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Sprinkle remaining cheese on top, cover for 1 minute off heat to melt.
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Stir gently to incorporate.
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Serve immediately with optional garnishes: cilantro, lime juice, sour cream.
Notes
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Grainy sauce: Ensure heat is low; cheese melts best on gentle residual heat.
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Different pasta: Any short pasta works; sauces cling best to spirals or tubes.
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Make-ahead: Refrigerate up to 3 days, reheat gently with a splash of milk or water.
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Queso substitute: Make a simple cheese sauce with butter, flour, milk, and shredded cheese if needed.
Nutrition
- Calories: 400 Cal Per Serving
- Fat: 18g
- Carbohydrates: 42g
- Protein: 13g