Best 9 Nacho Mac N Cheese Recipes

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Nacho mac n cheese is a delicious and easy-to-make dish that combines two classic comfort foods: nachos and macaroni and cheese. This dish is perfect for a party or a quick and easy weeknight meal. With a few simple ingredients, you can create a nacho mac n cheese that is sure to please everyone at the table.

Here are our top 9 tried and tested recipes!

NACHO MAC AND CHEESE



Nacho Mac and Cheese image

Nacho Mac & Cheese is the ultimate mac and cheese for Mexican food lovers.

Provided by Christin Mahrlig

Categories     Main Course

Time 40m

Number Of Ingredients 15

1/2 tablespoon vegetable oil
1 pound lean ground beef
1 small onion (chopped)
1 jalapeno pepper (finely chopped)
1 (1.25-ounce) package taco seasoning (, preferably low sodium)
1/4 cup butter
1/4 cup flour
2 1/2 cups whole milk
1 (10-ounce) can Rotel tomatoes and green chilies
2 cups shredded Pepper Jack cheese (divided)
2 cups shredded cheddar cheese (divided)
salt and pepper
1 (16-ounce) box macaroni (cooked until al dente,)
1 1/2 cups crushed Nacho cheese Doritos
2 tablespoons chopped fresh cilantro.

Steps:

  • Heat oil over medium-high heat in a Dutch oven. Add ground beef, onion, and jalapeno. Cook, breaking ground beef apart with a wooden spoon, until beef is no longer pink.
  • Sprinkle taco seasoning over ground beef. Stir to combine.
  • Transfer ground beef mixture to a bowl and set aside.
  • Add butter to same Dutch oven and place over medium heat. Once butter is melted, sprinkle flour over butter and whisk together for 1 minute.
  • Gradually whisk in milk. Add can of Rotel. Simmer until mixture thickens slightly, about 3 to 5 minutes.
  • Set aside 1/2 cup of Pepper Jack cheese and 1/2 cup cheddar cheese. Add remaining cheese to Dutch oven and remove pan from heat. Stir until cheese is melted.
  • Add meat mixture and stir to combine.
  • Add cooked macaroni and stir to combine.
  • Pour into a greased 11X8-inch pan. (A 13x9-inch will work too.)
  • Sprinkle the cheese that was set aside and the Doritos on top.
  • Place in a 350 degree oven and bake for 20 to 25 minutes.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 429 kcal, ServingSize 1 serving

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 :

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

MACARONI AND CHEESE



Macaroni and Cheese image

Try Ree Drummond's creamy Macaroni and Cheese recipe from Food Network.

Provided by Ree Drummond : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 16

4 cups dried macaroni
1 whole egg
1/2 stick (4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 pound sharp Cheddar, grated (not pre-grated cheese), plus more for baking
Salt
Seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme
1 pound thick-cut peppered bacon
3 yellow onions, halved and sliced
3 tablespoons butter
8 ounces gorgonzola
Cooked sliders and/or macaroni and cheese, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the macaroni until still slightly firm. Drain and set aside.
  • In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don't let it burn. Pour in the milk, add the mustard and whisk until smooth. Cook until very thick, about 5 minutes. Reduce the heat to low.
  • Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Add any additional spices if desired. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
  • Pour in the drained, cooked macaroni and stir to combine. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.
  • Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces.
  • In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally.
  • Use a fork to crumble the gorgonzola.
  • Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese.

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 & 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

BEST MAC 'N CHEESE EVER!



Best Mac 'N Cheese Ever! image

This is the best mac 'n cheese ever! I started out by going through the recipes on this site and when I found one I wanted to try, I was putting together the first few ingredients and said, 'Ya know what would be great to add to this...' and that's where the 'Best Mac 'N Cheese Ever' was created. By the time I was done and it was served at our New Year's Day lunch everyone was raving about how delish it was. Try this easy recipe for a down-home Southern taste of the Best Baked Mac 'N Cheese Ever!

Provided by CASS CLARK

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 15

Number Of Ingredients 11

cooking spray
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
  • Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

Nutrition Facts : Calories 427.5 calories, Carbohydrate 27.3 g, Cholesterol 130.2 mg, Fat 27.9 g, Fiber 1 g, Protein 17.1 g, SaturatedFat 17.2 g, Sodium 551 mg, Sugar 3.6 g

QUESO MACARONI AND CHEESE



Queso Macaroni and Cheese image

Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 14

1 package (16 oz) uncooked penne pasta
1 tablespoon vegetable oil
1 medium red bell pepper, diced
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
3 tablespoons butter
3 tablespoons Gold Medal™ all-purpose flour
3 cups milk
1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
1 cup shredded Cheddar cheese (4 oz)
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
  • Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
  • Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
  • Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 g

HOME CANNED NACHO CHEESE SAUCE



Home Canned Nacho Cheese Sauce image

This is about 75 cents a jar. A lot less than the store boughten. Makes a great evening snack with pretzels or nacho chips. I also use this as a cheese sauce on cooked veggies. This is also a great addition to "homemade gift baskets" Editors Note: The Cooperative Extension Service, University of Georgia College of Agricultural & Environmental Sciences provided this information: We do not recommend canning dairy items (milk, cheese, butter) for several reasons: 1) there are no safe researched recipes 2) if added as an ingredient to other recipes they may alter the penetration of heat into foods. e.g. we do not recommend adding milk or cream to a safe and tested soup recipe to make it a cream soup. 3) while some cheeses may be borderline acid foods, many processed cheeses may not be. Milk and butter are not acid foods. Thus processes for canning would have to be using a pressure canner. 4) The chemistry of dairy foods is such that it simply doesn't fare well in heat.

Provided by Luv-2-Camp Mary

Categories     Lunch/Snacks

Time 1h20m

Yield 20 jelly jars

Number Of Ingredients 6

6 lbs Velveeta cheese
3 1/2 cups heavy cream
1/4 lb butter
1 quart milk
jalapeno
pimiento, to your liking

Steps:

  • Melt butter in canning saucepot.
  • Add milk and cream.
  • Slice cheese into above mixture.
  • Melt cheese SLOWLY. If melted too fast it will burn on the bottom.
  • Put into hot jars.
  • Seal and hot bath for 20 minutes.
  • Makes about 20 jelly jars.

Nutrition Facts : Calories 622.9, Fat 51.4, SaturatedFat 33, Cholesterol 183.6, Sodium 2087.1, Carbohydrate 16.6, Sugar 10.9, Protein 24.4

Tips:

  • To make the nacho mac n' cheese more flavorful, use a sharp cheddar cheese and add some diced jalapenos or a dash of cayenne pepper.
  • If you want a creamier mac n' cheese, add a little bit of heavy cream or milk.
  • To make the nachos more crispy, bake them in the oven for a few minutes before adding the cheese and toppings.
  • For a vegetarian version of nacho mac n' cheese, use black beans or crumbled tofu instead of ground beef.
  • To make the dish heartier, add some cooked chicken or sausage.

Conclusion:

Nacho mac n' cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover mac n' cheese, and it is also a great way to get your kids to eat their vegetables. With a few simple ingredients, you can create a nacho mac n' cheese that is sure to please everyone.

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