Archie Johnson
Course: Main Course Cuisine: American Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Calories: 900kcal
Let’s get started!
– 4 oz Pepper jack cheese – 1 cup Elbow pasta – ½ cup Milk – 1 tbsp Canola oil – 6 oz White American cheese – ¼ cup Onion finely chopped – ¼ cup Red bell pepper – 1 Jalapeño pepper
1. Cook the pasta according to the instructions on the package. 2. In a medium saucepan, heat the canola oil over medium-high heat. 3. Add the finely chopped onion, red bell pepper, and jalapeño to the pan.
4. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft. 5. Reduce the heat to medium-low. 6. Gradually add some of both cheeses to the pan along with about ¼ cup of milk.
7. Whisk until the cheese is fully melted. 8. Pour in the remaining milk, continuing to whisk until the sauce is smooth and melted.
9. If you prefer a thinner sauce, add more milk until you achieve the desired consistency. 10. Pour the Queso Cheese Sauce over the cooked pasta and serve.