Nacho Macaroni and Cheese |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Mac and cheese goes southwestern with corn chips and salsa verde. 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) coarsely grated sharp cheddar cheese (12 ounces), divided |
4 teaspoons all purpose flour |
1 cup whole milk |
3/4 cup heavy whipping cream |
1/4 teaspoon (scant) ground cloves |
1 cup large corn chips |
Directions:
1. Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.
2. Meanwhile, blend salsa and cilantro in processor. Toss 2 cups 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 macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.
5. One serving contains the following: 412.49 Calories (kcal), 56.0 % Calories from Fat, 25.65 g Fat, 13.96 g Saturated Fat, 77.33 mg Cholesterol, 26.98 g Carbohydrates, 2.01 g Dietary Fiber, 2.66 g Total Sugars, 24.97 g Net Carbs, 15.64 g Protein Nutritional analysis provided by Self
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