NACHO MAC N' CHEESE
Try this tasty southwest twist on a classic mac n cheese recipe!
Provided by Holly
Categories dinner Main Course Side Dish
Time 25m
Number Of Ingredients 15
Steps:
- Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
- Once water is boiling, add Cavatappi to pot. Cook until al dente, 9-11 minutes. Drain
- While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat (use a large pan for 4 servings). Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add 3 tablespoons butter, scallion whites, garlic, and Southwest Spice; cook, stirring, until butter melts and scallion whites are softened, 1 minute.
- Stir flour into pan and cook until pasty, 1 minute. Gradually stir in ¾ cup water until fully combined. Add cream cheese and cook, stirring, until fully incorporated and sauce has thickened, 1-2 minutes. Turn off heat; stir in cheddar until melted and smooth. Taste and season with salt and pepper.
- Stir drained cavatappi into pan with sauce until coated. Taste and season with salt if needed. If mixture is too thick, add a splash more water. TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish. Using your hands, crush tortilla chips and evenly sprinkle over mac 'n' cheese. Top with an even layer of Mexican cheese. Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.
- Drizzle mac 'n' cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.
Nutrition Facts : Calories 1120 kcal, Fat 64 g, SaturatedFat 37 g, Carbohydrate 99 g, Sugar 8 g, Fiber 7 g, Protein 37 g, Cholesterol 165 mg, Sodium 930 mg, ServingSize 1 serving
EASY DOUBLE CHEESY NACHO MACARONI
Here's a quick family favorite the way my grandma always made it!! The secret is in the nacho cheese sauce. She always used the plain nacho cheese soup, so if you cant find the Fiesta style don't worry about it. She'd also use this real fat spaghetti type of noodle but i'm not sure what they're called. Sometimes I'll add a can of chili con carne topped with some pickled jalepenos for a super fast one bowl meal! So yummy!
Provided by catalinacrawler
Categories < 30 Mins
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta til al dente; drain and return to burner on med-low.
- Add remaining ingredients and stir until well combined.
- Pour into a casserole dish and broil for 3 minutes or until the top is brown, bubbly and slightly crunchy at the edges.
Nutrition Facts : Calories 340.7, Fat 17.6, SaturatedFat 10.9, Cholesterol 52.6, Sodium 280, Carbohydrate 30.1, Fiber 1.3, Sugar 1.2, Protein 15.1
NACHO MAC 'N' CHEESE
Creamy and comforting, this family-friendly meal from our Test Kitchen is a great way to ease into the week. And since most of the ingredients are mixed in one dish, cleanup is a breeze! -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook gemelli according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain. , Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted. , Drain gemelli; add to beef mixture and stir to coat. Sprinkle with tortilla chips.
Nutrition Facts :
DORITOS FRIED MAC AND CHEESE
Steeping the chips in warm milk assures the nacho cheese flavor penetrates throughout these ridiculously good fried snacks.
Provided by Food Network Kitchen
Categories appetizer
Time 2h10m
Yield 24 triangles
Number Of Ingredients 11
Steps:
- Line a 9-by-13-inch baking dish with parchment leaving a 2-inch overhang on 2 of the sides.
- Bring the milk to a boil in a medium saucepan over medium-high heat. Immediately remove from the heat and add 1 of the bags of chips. Stir gently to make sure all the chips are covered with milk. Let sit until the milk is bright orange and the chips are no longer coated with the cheese powder, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2 1/2 cups of milk). Discard the wet chips.
- Add the macaroni to the steeped milk and bring it to a boil over medium heat. Cook, stirring frequently to keep the macaroni from clumping, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
- Remove the saucepan from the heat, add the Cheddar, cream cheese, butter and 1/2 teaspoon salt and stir until smooth, thick and creamy. Spread the macaroni into the prepared baking dish and freeze until firm and stiff, about 1 hour.
- Meanwhile, pulse the remaining bag of chips in a food processor until fine crumbs. Put the eggs, flour and chip crumbs into 3 separate shallow dishes. Lightly beat the eggs.
- Lift the macaroni slab from the baking dish using the parchment overhangs for handles. Cut the macaroni into 3-inch equilateral triangles. Dredge each triangle in the flour, then dip in the eggs, letting any excess drip off, and finally press into the chip crumbs to cover completely. Put the triangles on a baking sheet and freeze until chilled, about 10 minutes.
- Fill a large heavy pot with 2 inches of oil and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 375 degrees F.
- Working in batches, fry the triangles until golden brown on the outside and heated through on the inside, about 3 minutes. Use a slotted spoon to lift the triangles from the oil and transfer to a paper towel-lined plate; let the oil come back to temperature between batches. Season with salt and serve the triangles in a chip bowl with ranch dressing for dipping.
ULTIMATE NACHO MAC AND CHEESE
This recipe was inspired by Dana Ramsey, a fabulous cook on this site. She recently made a side dish called Nacho Mac and Cheese. I took her recipe a step further and made it a main dish by adding seasoned ground beef and all the toppings you'd add to nachos. I also tried to cut some of the calories and carbs and was very happy with the results. Thanks Dana!
Provided by Linda Dalton @Stripey
Categories Pasta
Number Of Ingredients 16
Steps:
- Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
- When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
- Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
- While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!
EASY CHEESY NACHOS
There's no need to brown ground beef when fixing this satisfying snack. Laura Jirasek of White Lake, Michigan tops crunchy chips with warm canned chili and melted cheese, then sprinkles it all with chopped tomato and onion for fresh flavor and color.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Divide chips among six plates; set aside. In a saucepan, warm chili until heated through. , Meanwhile, in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.
Nutrition Facts : Calories 653 calories, Fat 35g fat (15g saturated fat), Cholesterol 59mg cholesterol, Sodium 1460mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
DORITO NACHO MAC & CHEESE
Wanted something different for tonights Mac and cheese. I added chilis to some kicked up mac and cheese and topped with more cheese and doritos!! Your family will love!!
Provided by Lisa G. Sweet Pantry Gal
Categories Pasta Sides
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375. Boil and set aside pasta. In a large pot add butter and flour to pan and cook for two minutes long enough to get flour taste out. All half and half with s&p and cumin, bring to slight boil.
- 2. Add two cups of shredded cheese and melt down, add chilis and stir. When everything melted and stirred together add cooked pasta.
- 3. Add to sprayed or greased casserole dish. Topp with half cup pepper jack cheese (or cheese of choice) and crushed doritos, drizzle with a little olive oil and bake till golden brown. 20-30 minutes.
NACHO TYPICAL MACARONI 'N' CHEESE
My DG and I like Mac 'N' Cheese since it is so easy to make and filling. However, we like it a bit spicier than most and thought..."how would it taste if we added Nacho Cheese Sauce instead of cheddar etc.?" Well, let me tell you, this is quite spicy. (well, we think so). Hope you enjoy it too
Provided by Chef Boy of Dees
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni in water to al dente.
- While macaroni is cooking, brown beef in skillet with the chilies, onion, garlic, and Essence.
- Drain the beef.
- After pasta is cooked to doneness, drain and place in a large bowl.
- Add the ground beef and the nacho cheese sauce. Mix together and serve.
Nutrition Facts : Calories 354.6, Fat 9.3, SaturatedFat 3.5, Cholesterol 38.1, Sodium 41.2, Carbohydrate 47.5, Fiber 2.2, Sugar 2, Protein 18.7
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