Best Ultimate Nacho Mac And Cheese Recipes

NACHO MAC N' CHEESE

Nacho Mac N' Cheese image

Try this tasty southwest twist on a classic mac n cheese recipe!

Provided by Holly

Time 25m

Number Of Ingredients 15

Ingredients

2 scallions
2 Poblano peppers
2 cloves garlic
4 tablespoons smoky Red Pepper Crema
12 ounce Cavatappi Pasta
2 tablespoons Southwest Spice Blend
2 tablespoons all-purpose flour
12 tablespoons cream cheese
2 cups white cheddar cheese
3 ounces blue corn tortilla chips
1 cup Mexican cheese blend
1 teaspoon hot sauce
1 teaspoon vegetable oil
3 tablespoons butter
salt and pepper

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

ULTIMATE NACHO MAC AND CHEESE

Ultimate Nacho Mac and Cheese image

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

Ingredients

2 cup(s) uncooked elbow macaroni, i used dreamfields
1 pound(s) 2 % velveeta cheese
1 can(s) rotel original diced tomatoes and chilis
3/4 pound(s) ground sirloin, or any lean ground beef
1/2 package(s) taco seasoning mix
3 - 6 inch corn tortillas, quartered, i used low carb high fiber
1/2 can(s) no fat refried beans
1 can(s) chopped chilis (optional)
1 tablespoon(s) mrs dash southwest chipotle seasoning blend
TOPPINGS
- shredded iceberg lettuce
- chopped tomatoes
- sliced olives
- sour cream, lite
- chopped avocado
- chopped scallions

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 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

Ingredients

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

ULTIMATE MAC AND CHEESE

Ultimate Mac and Cheese image

This is America's favorite comfort food - tender macaroni, rich and cheesy sauce and a crisp crumb topping.

Provided by Food Network

Time 1h

Yield 15 Servings

Number Of Ingredients 11

Ingredients

1 package (16 ounces) elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons McCormick® Mustard, Ground
1½ teaspoons McCormick® Black Pepper, Coarse Ground
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
4 cups milk
6 cups shredded sharp Cheddar cheese
1½ cups panko bread crumbs
1 teaspoon McCormick® Paprika

Steps:

1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

ULTIMATE NACHOS WITH HOMEMADE CHEESE SAUCE

Ultimate Nachos with Homemade Cheese Sauce image

This nacho cheese sauce recipe is going to become a staple in your house. The array of cheeses and spices blend really well together. This would make a great crock pot dip too. Super yummy!

Provided by Fran Say

Categories Other Sauces

Time 45m

Number Of Ingredients 21

Ingredients

1/4 c butter
3 Tbsp all-purpose flour
3 c cold milk
1/2 tsp smoked paprika
1/4 tsp chipotle chili powder
1/4 tsp cayenne pepper
1/4 tsp ancho chili powder
1 pinch salt, to taste
1/2 lb sharp cheddar cheese, shredded
1/4 lb pepper jack cheese, shredded
1/4 lb muenster cheese, shredded
1 can(s) diced green chiles, 4 oz.
FOR NACHOS
1 bag(s) tortilla chips
guacamole, see my recipe
8 oz sour cream
1 small diced white onion
1 bunch chopped green onion
1/4 bunch chopped cilantro
salsa or pico de gallo
1 jar(s) sliced jalapenos, drained

Steps:

1. Melt butter in a Dutch oven over medium heat. Evenly sprinkle 3 tablespoons of flour over the melted butter. Whisk constantly until the mixture is thick and all the flour is incorporated, 3-4 minutes.
2. You will want to do these next steps very, very gradually, or your sauce will be grainy. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer on medium, stirring/whisking constantly, until slightly thickened, about 5-7 minutes. Add in smoked paprika, ground chipotle, ancho chile powder, cayenne pepper, and a pinch of salt, stirring well.
3. Reduce heat to low and add cheddar cheese, Monterey pepper jack cheese, and Muenster cheese, adding a handful at a time as you whisk; stir until thoroughly melted. Add in diced green chiles. Season with more salt to taste as needed. Serve immediately, or keep on a slow cooker set on low.
4. When ready to serve, drizzle over your favorite tortilla chips, with chopped white onion, chopped cilantro, salsa, sliced jalapenos, sour cream, and my https://www.justapinch.com/recipes/sauce-spread/dip/best-quick-easy-guacamole.html?p=1.