Nacho Macaroni and Cheese
A Mexican-inspired twist on classic mac and cheese featuring salsa verde, fresh cilantro, and crunchy corn chips. This creamy, cheesy pasta dish combines sharp cheddar with southwestern flavors for a unique comfort food experience.
Ingredients
- •2 cups small elbow macaroni
- •½ cup bottled thick and chunky salsa verde (medium heat)
- •1 cup fresh cilantro leaves
- •3 cups sharp cheddar cheese
- •4 teaspoons all purpose flour
- •1 cup whole milk
- •¾ cup heavy whipping cream
- •¼ teaspoon ground cloves
- •1 cup large corn chips
Cooking Instructions
- 1.
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.
8 min
- 2.
Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.
5 min
- 3.
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.
10 min
- 4.
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.
10 min
