Nacho Typical Macaroni N Cheese
Get ready to elevate your weeknight dinner with "Nacho Typical Macaroni N Cheese," a bold and creamy twist on classic comfort food! This irresistible dish combines tender elbow macaroni with a velvety cheese sauce made from sharp cheddar, pepper jack, and cream cheese, infused with smoky spices like paprika, cumin, and chili powder. Diced green chilies add a subtle kick, while a crunchy layer of crushed tortilla chips and optional jalapeño slices bring the perfect nacho-inspired crunch to every bite. With a quick broil for a golden finish and a sprinkle of fresh cilantro for garnish, this zesty, crowd-pleasing recipe is a guaranteed hit for fiesta nights or any occasion. Ideal for family dinners or gatherings, this nacho-style mac and cheese delivers on both flavor and fun!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 4 ounces diced green chilies, drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tortilla chips, crushed
- 0.25 cup sliced jalapeños (optional)
- 2 tablespoons chopped cilantro (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 and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to stir until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and add the cream cheese, shredded cheddar, and pepper jack cheese to the saucepan. Stir until all the cheese is melted and smooth.
Stir in the diced green chilies, paprika, cumin, chili powder, salt, and black pepper. Mix well to combine.
Add the cooked macaroni to the cheese sauce and gently fold together until the pasta is evenly coated.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out into an even layer.
Sprinkle the crushed tortilla chips evenly on top of the macaroni and cheese. If desired, add sliced jalapeños on top for an extra kick.
Place the dish under the broiler on high for 2-3 minutes, just until the tortilla chip topping is golden brown and crunchy. Keep a close eye to prevent burning.
Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro if desired.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.5 g | 402% | |
| Saturated Fat | 183.4 g | 917% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 910 mg | 303% | |
| Sodium | 5911 mg | 257% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 45.0 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3240 mg | 249% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1461 mg | 31% | |
*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.
