Nacho Ordinary Macaroni and Cheese
Take your comfort food game to a bold new level with "Nacho Ordinary Macaroni and Cheese," a creamy, spicy twist on the classic! Featuring tender elbow macaroni coated in a velvety cheese sauce made with sharp cheddar, Monterey Jack, and cream cheese, this dish is amped up with zesty diced green chilies, a hint of hot sauce, and fragrant spices like chili powder and cumin. Topped with a layer of crunchy crushed tortilla chips and garnished with jalapeño slices and fresh cilantro, it’s the perfect fusion of rich mac and cheese and crave-worthy nacho flavors. Ready in just 40 minutes, this crowd-pleaser is ideal for weeknight dinners or festive gatherings. Get ready to wow your taste buds with this spicy, satisfying, and utterly "nacho average" take on a comfort food favorite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz cream cheese, softened
- 1 can (4 oz) diced green chilies
- 1 tsp hot sauce (optional, adjust to taste)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups tortilla chips, crushed (for topping)
- 0.25 cup jalapeño slices (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is golden and bubbly, creating a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue stirring and let it cook for 3-4 minutes until the sauce thickens.
Lower the heat to medium-low. Stir in the sharp cheddar cheese, Monterey Jack cheese, and cream cheese. Mix until the cheeses have completely melted and the sauce is smooth.
Add the diced green chilies, hot sauce (if using), chili powder, cumin, salt, and black pepper to the cheese sauce. Stir well to combine, allowing the flavors to meld together for about 1 minute.
Remove the saucepan from heat and fold in the cooked macaroni, ensuring the pasta is evenly coated in the nacho cheese sauce.
Preheat the oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9x13-inch baking dish.
Sprinkle the crushed tortilla chips evenly over the top of the macaroni and cheese as a crunchy topping.
Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and crispy.
Remove the dish from the oven and let it cool for a few minutes. Garnish with jalapeño slices and fresh cilantro, if desired.
Serve warm and enjoy this spicy twist on macaroni and cheese!
Nutrition Facts
Calories |
4383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.6 g | 302% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 5716 mg | 249% | |
| Total Carbohydrate | 403.6 g | 147% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 58.3 g | ||
| Protein | 174.8 g | 350% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 3540 mg | 272% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2249 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
