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Queso Mac & Cheese Bake

Warm and Delicious Cheesy Goodness!
Servings: 4
Calories:
Author: Amy Webster

Ingredients

  • 1 7.8 oz package Rebellyous Plant-Based Tenders
  • 8 oz. macaroni pasta
  • 1 cup water reserved from cooked pasta
  • 1 cup panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 12 oz. jar Mild Loca Plant-Based Queso

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper. Place tenders on the baking sheet and bake for 7 minutes.
  • Remove from oven and let cool.
  • Once cool, cut tenders into bite-sized pieces (each tender should yield about 4 pieces).
  • Reduce oven heat to 350°F and prepare a square casserole or baking dish (8x8 or 9x9).
  • Cook pasta according to package directions, only to al dente (you don’t want the pasta to be fully cooked).
  • Drain pasta but reserve 1 cup of the pasta water, set aside. Add pasta back to pot.
  • Mix together the smoked paprika and breadcrumbs. Mix in the olive oil and set aside.
  • In a large mixing bowl, combine queso with the reserved pasta water. Mix well then add to pasta in pot.
  • Stir to coat all pasta then add tenders and mix.
  • Transfer mixture to baking dish and top with panko mixture. Bake at 350°F for 30 minutes or until edges are lightly browned.
  • Remove from oven and allow to cool for 10 minutes before serving. Enjoy!