Nacho Macaroni and Cheese |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ooooooooo, this is good! Great with tacos! Made with green salsa verde. From Bon Appetit. Ingredients:
2 cups small elbow macaroni |
1/2 cup bottled thick and chunky salsa verde (medium heat) |
1 cup packed fresh cilantro leaves |
3 cups packed coarse grated sharp cheddar cheese (about 12 oz.) |
4 teaspoons all-purpose flour |
1 cup whole milk |
3/4 cup heavy whipping cream |
1/4 teaspoon ground cloves |
1 cup large corn chips (or salted tortilla chips like doritos) |
Directions:
1. Preheat oven to 425 degrees. Cook macaroni according to package instructions to al dente. Drain.
2. Meanwhile, blend salsa and cilantro in food processor. Toss 2 cups of cheese and flour in medium bowl to coat.
3. Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.
4. Spread half of mixture in 11X7 baking dish. Drop half of salsa over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle corn chips over top. Top with 1/2 cup cheese.
5. Bake until heated through and bubbly, about 10-15 minutes.
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