Nacho Macaroni And Cheese Recipes

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NACHO MAC 'N' CHEESE



Nacho Mac 'n' Cheese image

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

3 cups uncooked gemelli or spiral pasta
1 pound ground beef
2 cups chopped sweet red peppers
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 envelope taco seasoning
1/4 teaspoon pepper
2-1/4 cups 2% milk
2 cups shredded cheddar cheese
1 cup frozen corn, thawed
1 cup coarsely crushed tortilla chips

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 :

NACHO TYPICAL MACARONI 'N' CHEESE



Nacho Typical Macaroni 'n' Cheese image

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

8 ounces elbow macaroni, cooked al dente
1 (15 ounce) can nacho cheese
1/4 cup chile, minced
1/4 cup onion, minced
8 ounces ground beef, cooked and drained
1 teaspoon Emeril's Original Essence (use Emeril Lagasse's Essence)
2 garlic cloves, minced

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

EASY DOUBLE CHEESY NACHO MACARONI



Easy Double Cheesy Nacho Macaroni image

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

1 (8 ounce) package macaroni noodles
1 (11 ounce) can campbell's Fiesta nacho cheese soup
2 cups sharp cheddar cheese
1/2 cup milk
2 tablespoons butter
1 teaspoon pepper

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

DORITOS FRIED MAC AND CHEESE



Doritos Fried Mac and Cheese image

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

3 1/2 cups whole milk
Two 9 3/4-ounce bags cheese-flavored tortilla chips, such as Doritos ™
6 ounces elbow macaroni
8 ounces shredded sharp Cheddar (2 cups)
2 ounces cream cheese, cut into small pieces (about 1/4 cup)
2 tablespoons unsalted butter, cut into small pieces
Kosher salt
4 large eggs
1 cup all-purpose flour
Vegetable oil, for frying
Ranch dressing, for serving

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 AND CHEESE



Nacho Macaroni and Cheese image

Categories     Herb     Pasta     Side     Bake     Vegetarian     Kid-Friendly     Quick & Easy     Dinner     Cheddar     Potluck     Bon Appétit     Sugar Conscious     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9

2 cups small elbow macaroni
1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves
1 cup large corn chips

Steps:

  • Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.
  • Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.
  • Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.
  • Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.

NACHO MACARONI & CHEESE CASSEROLE



Nacho Macaroni & Cheese Casserole image

When you're as popular as macaroni and cheese is, why try harder? Well, this one did-and the Nacho Macaroni & Cheese Casserole is its glorious achievement.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
4 cups cooked elbow macaroni
1 can (14.5 oz.) diced tomatoes, drained
5 OSCAR MAYER Wieners, cut into 1/4-inch-thick slices
1/4 cup pickled jalapeño nacho slices, drained
1/4 cup KRAFT Grated Parmesan Cheese, divided
1 egg, beaten
1 Tbsp. chopped fresh cilantro

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.

Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 18 g

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