Nacho Macaroni and Cheese Recipe

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Southwestern flavors combined with a family favorite.
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Servings:
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Ingredients
  • 2 cups uncooked macaroni noodle or favorite pasta
  • 1 cup thick and chunky salsa
  • 1 cup fresh cilantro - chopped
  • 8 ounces sour cream
  • 3 cups cheddar cheese or monteray jack cheese - shredded and divided
  • 1 cup parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups corn chips, regular or lime flavored - broken up
Container: 9x13 casserole dish, large sauté pan
Directions
PREP
25 mins
COOK
35 mins
READY IN
1 hr
  • Preheat oven to 425°.
  • Cook pasta according to package directions, tender but still firm. Drain and set aside
  • Meanwhile, blend salsa, cilantro and sour cream in a small dish. Set aside.
  • Heat 2 tablespoons of butter over medium high heat in a sauté pan.
  • Add 2 tablespoons of flour and whisk in the milk, keep whisking until thickened.
  • Turn heat down to medium low and add in 2 cups of shredded cheese. Stir until all is melted.
  • Stir in noodles.
  • Spread half of the macaroni and cheese mixture into the casserole dish.
  • Then spread on half of the salsa mixture over the noodles.
  • Sprinkle with 1/2 cup of the shredded cheese and 1/2 cup of parmesan cheese.
  • Repeat these layers.
  • Sprinkle chips over the top and bake until heated through, approximately 15 minutes.
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