Best Nacho Macaroni Cheese Casserole Recipes

NACHO CHEESE CASSEROLE

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

NACHO MAC N' CHEESE

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.

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.

CHEESY FIESTA BEEF CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Stir in beans, picante sauce and chili powder., In a bowl, combine soup, tomatoes and green chiles. In a lightly greased 2-1/2-qt. baking dish, layer half the chips, beef mixture, soup mixture and cheeses. Repeat layers., Microwave on medium-high, uncovered, until heated through and cheese is melted, about 12 minutes. If desired, top with avocado and sour cream.

BEEF NACHO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
• Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.