Nacho Mac N Cheese Recipes

DORITOS FRIED MAC AND CHEESE

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 MAC N' CHEESE

Steps:

• Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Once water is boiling, add Cavatappi to pot. Cook until al dente, 9-11 minutes. Drain
• While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat (use a large pan for 4 servings). Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add 3 tablespoons butter, scallion whites, garlic, and Southwest Spice; cook, stirring, until butter melts and scallion whites are softened, 1 minute.
• Stir flour into pan and cook until pasty, 1 minute. Gradually stir in ¾ cup water until fully combined. Add cream cheese and cook, stirring, until fully incorporated and sauce has thickened, 1-2 minutes. Turn off heat; stir in cheddar until melted and smooth. Taste and season with salt and pepper.
• Stir drained cavatappi into pan with sauce until coated. Taste and season with salt if needed. If mixture is too thick, add a splash more water. TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish. Using your hands, crush tortilla chips and evenly sprinkle over mac 'n' cheese. Top with an even layer of Mexican cheese. Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.
• Drizzle mac 'n' cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.

NACHO TYPICAL MACARONI 'N' CHEESE

Steps:

• Cook macaroni in water to al dente.
• While macaroni is cooking, brown beef in skillet with the chilies, onion, garlic, and Essence.
• Drain the beef.
• After pasta is cooked to doneness, drain and place in a large bowl.
• Add the ground beef and the nacho cheese sauce. Mix together and serve.

EASY DOUBLE CHEESY NACHO MACARONI

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.