Creamy queso mac with sharp cheddar and a toasted panko top. It works as a holiday side or a weeknight dinner.
INGREDIENTS
• 1 lb cavatappi or elbow macaroni
• 1 tub (10 oz) Queso-Melt Original Dip
• ½ cup whole milk
• 3 tbsp unsalted butter, divided
• 1 cup shredded sharp cheddar
• ½ tsp smoked paprika, plus more for garnish
• Kosher salt and black pepper to taste
• ½ cup panko breadcrumbs
• 2 tbsp chopped fresh chives
INSTRUCTIONS
Cook the pasta in well-salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.
In a small skillet, melt 1 tbsp butter over medium heat. Add the panko and toast, stirring, until golden, about 3 minutes. Set aside.
In the pasta pot, melt the remaining 2 tbsp butter over low heat. Add the Queso-Melt Original and the milk and stir until smooth.
Stir in the cheddar and smoked paprika until melted.
Add the pasta and toss to coat. Loosen with reserved pasta water as needed. Season with salt and pepper.
Transfer to a serving dish. Top with the toasted panko, a pinch of smoked paprika, and chives.