Nacho Mac N Cheese Recipes

NACHO MAC AND CHEESE

Steps:

• Heat oil over medium-high heat in a Dutch oven. Add ground beef, onion, and jalapeno. Cook, breaking ground beef apart with a wooden spoon, until beef is no longer pink.
• Sprinkle taco seasoning over ground beef. Stir to combine.
• Transfer ground beef mixture to a bowl and set aside.
• Add butter to same Dutch oven and place over medium heat. Once butter is melted, sprinkle flour over butter and whisk together for 1 minute.
• Gradually whisk in milk. Add can of Rotel. Simmer until mixture thickens slightly, about 3 to 5 minutes.
• Set aside 1/2 cup of Pepper Jack cheese and 1/2 cup cheddar cheese. Add remaining cheese to Dutch oven and remove pan from heat. Stir until cheese is melted.
• Add meat mixture and stir to combine.
• Add cooked macaroni and stir to combine.
• Pour into a greased 11X8-inch pan. (A 13x9-inch will work too.)
• Sprinkle the cheese that was set aside and the Doritos on top.
• Place in a 350 degree oven and bake for 20 to 25 minutes.
• Sprinkle with cilantro.

NACHO MAC 'N' CHEESE

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.

EASY DOUBLE CHEESY NACHO MACARONI

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.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the macaroni until still slightly firm. Drain and set aside.
• In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
• Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
• Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
• In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
• Use a fork to crumble the gorgonzola.
• Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

DORITOS FRIED MAC AND CHEESE

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.

NACHO MACARONI & CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on medium heat. Whisk in flour; cook and stir 5 min. Gradually stir in milk; cook and stir 10 min. or until thickened. Add shredded cheese; cook 5 min. or until melted, stirring constantly. Remove from heat.
• Add macaroni, tomatoes, wieners, nacho slices and 2 Tbsp. Parmesan; mix lightly. Stir in egg.
• Spoon into 2-qt casserole sprayed with cooking spray; top with remaining Parmesan.
• Bake 20 min. or until heated through. Sprinkle with cilantro.

BEST MAC 'N CHEESE EVER!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
• Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
• Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

QUESO MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

HOME CANNED NACHO CHEESE SAUCE

Steps:

• Melt butter in canning saucepot.
• Add milk and cream.
• Slice cheese into above mixture.
• Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
• Put into hot jars.
• Seal and hot bath for 20 minutes.
• Makes about 20 jelly jars.