Nacho Macaroni and Cheese

Nacho Mac and Cheese

Nacho Macaroni and Cheese: seasoned beef, melted Monterey Jack cheese, and cavatappi pasta, baked until bubbly. Top it with chips, avocado, cilantro, tomatoes, and hot sauce. The meat and avocado in this dish make it a super satisfying lunch or dinner!

Nacho Macaroni and Cheese
Yield: 8 to 10 servings
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  1. 1 tablespoon canola oil
  2. 1 pound lean ground beef
  3. 1 cup chopped yellow onion
  4. 1 poblano pepper, seeded and chopped
  5. 1 tablespoon minced fresh garlic
  6. 1 (1.25-ounce) package taco seasoning
  7. 1⁄4 cup unsalted butter
  8. 1⁄4 cup flour
  9. 2 1⁄2 cups whole milk
  10. 6 tablespoons salsa
  11. 4 cups shredded Monterey Jack cheese, divided
  12. 2 teaspoons kosher salt
  13. Pinch ground black pepper
  14. 1 (16-ounce) package cavatappi pasta, cooked
  15. 4 cups lightly crushed tortilla chips
  16. Garnish: sliced grape tomatoes, fresh cilantro, sliced avocado, hot sauce
  1. Preheat oven to 350°. Spray an 11x8-inch baking dish with nonstick cooking spray.
  2. Set aside.
  3. In a large Dutch oven, heat canola oil over medium-high heat. Add ground beef, onion, poblano, and garlic. Cook, stirring frequently, until beef is browned and crumbly, approximately 5 minutes. Add taco seasoning, stirring to combine. Transfer beef mixture to a bowl. Set aside.
  4. In same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk. Cook, whisking constantly, until mixture thickens, approximately 5 minutes. Stir in beef mixture, salsa, 3 cups cheese, salt, and pepper until cheese melts. Remove from heat.
  5. Stir in cooked pasta. Spoon mixture into prepared dish. Top with chips and remaining 1 cup cheese.
  6. Bake until bubbly and cheese melts, approximately 20 minutes. Garnish with tomato, cilantro, avocado, and hot sauce, if desired.
Taste of the South


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