Ro-Tel Macaroni & Cheese

This mac and cheese gets a serious upgrade from a can of Ro-Tel. Those diced tomatoes and green chiles stir right into a homemade cheddar cheese sauce, adding pockets of heat and tangy tomato throughout every bite.

The sauce starts with a proper roux: margarine and flour cooked until smooth and bubbly, then milk whisked in and brought to a boil. That’s when the cheese goes in, melting into a thick, glossy sauce that coats the macaroni evenly. The Ro-Tel gets stirred in last, and its liquid loosens the sauce just enough so it stays creamy during the 30-minute bake.

Don’t drain the Ro-Tel. The juice from the can adds flavor and keeps the casserole from drying out in the oven. The bake goes uncovered so the top edges get slightly golden and crispy while the center stays saucy.

Pro Tips

• Cook the roux for a full minute before adding milk. Raw flour taste will carry through to the finished dish if you rush this step.
• Use freshly shredded cheddar, not pre-shredded. Pre-shredded cheese is coated in anti-caking starch that prevents smooth melting.
• Stir the cheese into the sauce off the heat or over very low heat. High heat makes cheddar grainy and stringy.
• The casserole thickens as it cools, so pull it from the oven when it still looks slightly saucy.

Variations

• Extra spicy: Use the hot variety of Ro-Tel and add a pinch of cayenne to the roux for more heat.
• Breadcrumb topping: Scatter buttered panko over the top before baking for a crunchy contrast.
• Pepper Jack version: Swap half the cheddar for pepper jack cheese to double down on the spice.