Nacho Macaroni and Cheese

A few days ago we finally enjoyed a meal outside at our picnic table. To mark the occasion of warmer weather, clear skies, and gathered family, I cooked up a dish of Nacho Macaroni and Cheese.  It was everything that mac and cheese should be—creamy, flavorful, rich.  But it had the extra snap of cheesy baked tortillas on top and a bright salsa threaded throughout.  It’s familiar, yet special—just right for the get-togethers we are looking forward to this summer.

Macaroni with a kick and a crunch

I spotted the original recipe for Nacho Macaroni and Cheese in the “Fast, Easy, Fresh” column of Bon Appétit from March 2007.  The test kitchen team from the magazine had crafted several recipes for weeknight cooking—some like this one, vegetarian.  I liked that the macaroni and cheese base could be made in the same pot that the pasta had cooked in and did not require making a roux of flour and butter to begin.  The way in which the dish brightened up jarred salsa verde also intrigued me.  I had never thought of topping mac and cheese with tortilla chips, but it’s similar to using crispy breadcrumbs, only a little more fun.

Quick prep steps

One time-saver this dish offers is that much of the prep can be done while the pasta water heats up.  In about 1 minute, fresh cilantro leaves and jarred salsa verde become a fresher green salsa.

In another minute, a box grater transforms sharp cheddar cheese into thick strands, some tossed with flour to help thicken the cheese sauce, some left plain to enhance the pasta in the baking pan.

Building nacho macaroni and cheese magic

After boiling and draining the macaroni, the cheesy sauce comes together quickly in the warm pot.  Once the cheese melts, the macaroni is added back to the pot, coated with the rich sauce and some black pepper.

While the cheese sauce around the elbows may seem soupy at first, the whole dish will firm up in the oven.  Using a baking dish that allows for two thin layers of pasta is helpful.

The macaroni gets Jackson Pollock dollops of green salsa on each layer, then the tortilla chips top off the very top layer. A bit more cheese ensures that the topping will remind everyone of the best nachos they ever had, with a surprise benefit of zesty macaroni and cheese below.

This approach of adding salsa to layers of cheesy macaroni isn’t limited to salsa verde.  You could try your favorite red salsa.  Or you can use a different herb, like parsley, if your tastebuds aren’t fond of cilantro. Another possibility is to add pickled jalapeño slices to that top layer.  I know a lovely pregnant lady who would vote for that addition!

Our family loved the lively taste that the garden-fresh cilantro and salsa verde give the pasta.   But our favorite part of this dish was crunching through the tortilla chips on top to savor the rich macaroni beneath.

Before we knew it, the whole pan was eaten.  That was a good start to the dining out (side) season.

Nacho Macaroni and Cheese

Sunnyside Cook

Dawn Dobie

Elbow pasta in a lively creamy sauce with a kick and a crunch

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings 6

Ingredients

  

• 8 ounces elbow macaroni
• 1/2 cup bottled thick and chunky salsa verde --I used medium heat
• 1 cup packed fresh cilantro leaves and tender stems
• 12 ounces sharp cheddar cheese coarsely grated and divided (see below)*
• 4 teaspoons all-purpose flour
• 1/4 teaspoon freshly ground black pepper or more-- to taste
• 1 cup whole milk
• 3/4 cup whipping cream
• 1 cup large corn tortilla chips

Instructions

 

• Get out the baking dish for the macaroni. I used a deep pie dish, but an 11 X 7 baking dish could work, too.
• Preheat the oven to 425 degrees F.
• Bring 4 quarts of water to a boil in a large saucepan.
• While the water is coming to a boil, grate the cheese. Using a fork, mix 2/3 (8 ounces) of the grated cheese with 4 teaspoons of flour in a medium size bowl. Put the remaining 1/3 (4 ounces) of grated cheese to the side.
• Next, blitz the cilantro leaves with 4 on and off pulses in a food processor. Add salsa verde and blitz for 4-5 pulses, until well mixed.
• When the water in the pot is boiling, add 1 teaspoon of salt. Add elbow macaroni to boiling water and cook for about 6 minutes, until firm to the bite. Drain in a colander.
• Place the empty pasta pot over a medium- low heat and add the milk and whipping cream. Heat until simmering, then whisk in the grated cheese and flour mixture. Continue to whisk for about 1 1/2 minutes, until the cheese is completely melted.
• Add the drained macaroni to the pot, stir well to coat the elbows with the sauce, and season the mixture with black pepper to taste.
• Transfer half of the macaroni mixture to the baking pan. Dollop about half the cilantro-salsa mixture on top of the macaroni. (It can look like an abstract painting.) Sprinkle 1/2 cup of remaining grated cheese over this layer. Spoon the rest of the macaroni mixture on top and dollop remaining salsa onto it. Top with chips, covering surface of macaroni completely. Sprinkle remaining cheddar cheese over the chips.
• Bake for 10 minutes, until cheese is melted and chips are toasty. Allow to cool 5 minutes before serving.

Notes

*Don’t use packaged pre-shredded cheese for this recipe. The cellulose used to keep the shreds separate in the packaging may make the cheese sauce grainy.

Adapted from a recipe in Bon Appétit (March 2007) from the BA test kitchen--Lena Cederham Birnbaum, Janet Taylor McCracken, Selma Brown Morrow, and Sarah Tenaglia.