NACHO MAC 'N' CHEESE
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
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 :
ULTIMATE MAC AND CHEESE
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
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 NACHO MAC AND CHEESE
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
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!
NACHO TYPICAL MACARONI 'N' CHEESE
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
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
ULTIMATE CHILI "CHEESE" NACHOS
There's something so delicious and comforting about a bed of warm corn tortilla chips topped with a liberal drizzling of my ultimate vegan nacho "cheese" sauce. Spoon on a generous dollop of my one-pot chili and a sprinkle of chopped jalapenos and cilantro.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 5 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- For the meatless chili: Heat the oil in a medium-large saucepan. Stir in the onions and red bell pepper and fry at a gentle sizzle until just starting to brown, about 5 minutes. Stir in the kidney beans, plant-based meat, green beans and garlic. Turn up the heat to hear that sizzle and cook, about 1 minute.
- Stir in the tamari, tomato puree, Worcestershire sauce, chili paste, chopped tomatoes and 1/3 cup water. Bring to a gentle simmer, then cook, checking and stirring occasionally, 15 to 20 minutes. The sauce should be rich, tangy and thickened. Season with salt and pepper to taste. Finally, stir in the cilantro.
- For the nacho "cheese" sauce: Heat the oil in a medium pan, stir in the flour and cook, about 1 minute. Gradually stir in the milk using a wooden spoon or whisk to avoid any lumps. Bring to a gently bubbling simmer and cook until the sauce thickens to a creamy consistency and coats the back of a wooden spoon, 4 to 5 minutes.
- Add the nutritional yeast, chipotle paste, bouillon and turmeric, stirring constantly to marry all the flavors, about 2 minutes. Remove from the heat.
- For the assembly: Spread the nacho chips on a baking sheet and bake to warm them through, about 3 minutes.
- Spread the chips out onto a platter or in individual bowls. Spoon the nacho sauce onto the warm tortilla chips, add the chili in the middle and top with the jalapenos and cilantro.
EPIC NACHO MAC 'N' CHEESE WITH A TORTILLA CHIP CRUST, POBLANO & SMOKY RED PEPPER CREMA
Why choose between two comfort food dishes when you can combine them into one epic dinner? This week, our chefs give mac 'n' cheese the nacho treatment, stirring twirly cavatappi noodles into a queso-style, creamy spiced cheddar sauce. Of course, you can't have nachos without the toppings-here, we've got crumbled blue corn tortilla chips for crunch and more cheeses for melt factor, plus smoky red pepper crema, scallions, and hot sauce. Your dinner companions will be fighting over the last bite.
Provided by HelloFresh
Categories main course
Time 25m
Number Of Ingredients 16
Steps:
- • Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry 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, stirring occasionally, 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, preferably ovenproof, pan for 4 servings). Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add 2 TBSP butter (3 TBSP for 4), 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 smooth and incorporated, 1 minute. Gradually stir in ½ cup water (¾ cup for 4 servings) 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 1110 kcal, Fat 64 g, SaturatedFat 37 g, Carbohydrate 100 g, Sugar 8 g, Protein 36 g, Fiber 7 g, Cholesterol 160 mg, Sodium 950 mg
ULTIMATE MACARONI AND CHEESE
Provided by Food Network
Number Of Ingredients 12
Steps:
- In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.
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