Nacho Macaroni and Cheese

Great tasting and super easy!

• callista

• USA

• 4/5/2021

Made this one back in '07 for myself and then again for a 30th birthday party; I'm telling you, the party goers *devoured* it. For such an easy recipe without fancy ingredients, it was a surprising mega-hit. Then again, how could anyone not love a nachos-macs n' cheese mash-up? Making it again for the Super Bowl this year. Highly recommend as party food (but felt a little like eating wings for dinner as an ordinary dinner course!).

• pghgrl

• brooklyn, ny

• 1/30/2015

This is a rich, delicious recipe that invites experimentation. Seasoned meats, beans and cumin, and salsa variations all seem to play well with the base recipe. I typically replace 1/4 cup of cream with more milk and add 2 teaspoons of flour. It's even better the second day after it firms up in the fridge.

• kevinryan10

• Chicago, IL

• 7/20/2011

ISH, Like lunchroom macaroni casserole.

• katylevin

• Saint Paul

• 3/11/2010

In my opinion the best macaroni. Has been a staple for years. Used 5 yr old cheddar, and more cilantro/salsa mixture (used a red, medium salsa).Also I added a pound of ground beef done taco style.Any kind of tube or shell noodle will work. Awesome!

• otis1027

• Moncton, NB

• 12/21/2009

This is a great twist on an old classic. I use only about 1/2 cup cilantro to keep it "kid-friendly" for the under-5 crowd. It has been a crowd pleaser for family dinner and as part of a dinner party menu since finding the recipe 2 weeks ago! Love it!

• KWaid

• Waterdown, ON

• 11/24/2009

I forgot to mark the number of forks.

• Cookiegirl2

• 10/19/2009

I'm glad I tried this recipe. That said, I have to confess 1) I goofed on the amount of cheese I used. I added all of the cheese to the cheese sauce and had to grate some more cheese to put on top of the corn chips. 2) I added some Velveeta to the cheese sauce in place of some of the extra sharp cheddar. Velveeta helps keep the sauce creamy. 3) When I noticed that a previous reviewer commented on the grainy texture of her sauce I decided to make a roux, slowly whisked in my warm milk mixture and then added my cheese to make a cheese sauce. The sauce was very creamy. 4) Also, per a earlier reviewer, I used extra salsa verde which was perfect for us. I guess my product was more in the spirit of the recipe rather than a faithful replication.

• Cookiegirl2

• Indianapolis, IN

• 10/19/2009

I'm glad I didn't read the reviews before I tried this one. Everyone loved it -- it disappeared quickly. I did add more cheese.

• Anonymous

• Burtonsville

• 3/23/2009

Not worth making again. Basically you can use any mac and cheese recipe and add some salsa. I'd probably add chicken, too. But this recipe on it's own is not worth keeping.

• smilechef

• San Clemente, CA

• 12/3/2008

Yummy Mac&cheese! I'd double the amount of cilantro/verde sauce and garnish with sour cream and guacamole. Can't stop eating this one!

• lnilg

• Monte Sereno, CA

• 9/8/2008

great flavor combinations. not a disappointing recipe, but at the same time, not one that i'll keep.

• mbuckl2

• 3/6/2008

This is fantastic. My husband and I absolutely love it. Easy to make, great straight out of the oven and just as good as leftovers.

• marniewhite

• Carbondale, CO

• 7/25/2007

I added browned, ground chicken to this recipe, with great results. I don't think I've ever served anything that disappeared as fast as this dish did!!

• rmedwards

• 6/12/2007

We really enjoyed this. It was a fun take on mac & cheese. Try avoiding the long version of the recipe, and making simple mac & cheese in the pan and then putting in a pyrex.

• wisdom45

• 6/9/2007