Crab Queso Mac & Cheese

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m


  • 1 package (16oz) Elbow Macaroni or Similar Pasta
  • 4 tablespoons Butter
  • 4 tablespoons All Purpose Flour
  • 2 cups Whole Milk
  • 1 package (8oz) Cream Cheese
  • 2 cups Shredded Sharp White Cheddar Cheese
  • 1 cup Shredded Monterey Jack or Pepper Jack Cheese
  • 1 Can (14oz) Diced Tomatoes with Green Chilies (like Rotel brand)
  • 1 pound Crab (thawed if using frozen crab)
  • 4 Scallions, green parts only, sliced
  • 1 cup Crushed Tortilla Chips
  • 2 tablespoons Butter, melted


  1. Preheat oven to 375⁰. Bring a large pot of salted water to a boil, cook pasta to al dente according to directions. While pasta is cooking, melt the butter in a large pot over low heat and add the flour, whisking to combine, cook for 2 minutes stirring constantly. In a separate pot heat the milk, do not boil. Add the milk to the flour mixture (roux) whisking to combine. Cook for an additional 2 minutes until thickened. Add the cream cheese and allow melting, whisking until smooth. Add the cheese and allow to fully combine, about 2 minutes. Add the tomatoes, crab and scallions, allow to heat through, about 2 minutes. Drain the pasta and combine with the sauce. Combine the tortilla chips with the butter. Place the mac & cheese into a large casserole dish or individual gratin dishes. Top with the tortilla chips. Bake for about 30 minutes or until golden brown and bubbling on the sides.

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