Recipe

Chilean Cheesy Pasta Delight

Queso Pasta de Chile

4.2 out of 5

Indulge in the flavors of Chile with this mouthwatering Queso Pasta de Chile. This recipe combines the beloved cheesy goodness of Kraft Dinner with traditional Chilean ingredients, creating a delightful fusion dish that will satisfy your cravings.

Pasta› Kraft Dinner

Cuisine of the Americas› North American cuisine› Canadian cuisine

Cuisine of the Americas› South American cuisine› Chilean cuisine

Preparation time

20 minutes

Cooking time

15 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free pasta and ensuring all ingredients are gluten-free), Nut-free, Soy-free, Egg-free

Allergens

Milk, Cheese

Not suitable for

Vegan, Dairy-free

Ingredients

In this Chilean adaptation of Kraft Dinner, we infuse the dish with traditional Chilean flavors. We replace the original processed cheese with a combination of local Chilean cheeses, such as queso fresco and queso Chanco, to add a unique and authentic taste. Additionally, we incorporate green chilies and cilantro to give the dish a subtle kick and a refreshing herbal note, elevating it to a whole new level of deliciousness. We alse have the original recipe for Kraft Dinner, so you can check it out.

2 cups (470ml) of pasta shells 2 cups (470ml) of pasta shells
1 cup (240ml) of milk 1 cup (240ml) of milk
1 cup (240ml) of queso fresco, grated 1 cup (240ml) of queso fresco, grated
1 cup (240ml) of queso Chanco, grated 1 cup (240ml) of queso Chanco, grated
2 tablespoons (30g) of butter 2 tablespoons (30g) of butter
2 tablespoons (16g) of all-purpose flour 2 tablespoons (16g) of all-purpose flour
1/4 cup (60ml) of green chilies, finely chopped 1/4 cup (60ml) of green chilies, finely chopped
2 tablespoons (8g) of fresh cilantro, chopped 2 tablespoons (8g) of fresh cilantro, chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 450 kcal / 1884 KJ
Fat (total, saturated): 20g, 12g
Carbohydrates (total, sugars): 45g, 5g
Protein: 20g
Fiber: 2g
Salt: 1.5g

Preparation

1.
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
2.
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
3.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens.
4.
Reduce the heat to low and add the grated queso fresco and queso Chanco to the sauce. Stir until the cheese melts and the sauce becomes smooth and creamy.
5.
Add the chopped green chilies and cilantro to the sauce. Season with salt and pepper to taste.
6.
Add the cooked pasta shells to the sauce and toss until the pasta is evenly coated.
7.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8.
Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

Queso fresco and queso Chanco — Make sure to grate the cheeses before adding them to the sauce for easier melting and smoother consistency.

Tips & Tricks

For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
Experiment with different Chilean cheeses to find your favorite combination.
Garnish with additional chopped cilantro for a burst of freshness.

Serving advice

Serve the Queso Pasta de Chile hot, straight from the stove, for the best taste and texture. Pair it with a side of fresh salad or steamed vegetables to complete the meal.

Presentation advice

Transfer the Queso Pasta de Chile to a serving dish and sprinkle some chopped cilantro on top for an appealing touch. Serve it in colorful bowls or plates to enhance the visual appeal.