Nacho Typical Macaroni N Cheese

Get ready to elevate your weeknight dinner with "Nacho Typical Macaroni N Cheese," a bold and creamy twist on classic comfort food! This irresistible dish combines tender elbow macaroni with a velvety cheese sauce made from sharp cheddar, pepper jack, and cream cheese, infused with smoky spices like paprika, cumin, and chili powder. Diced green chilies add a subtle kick, while a crunchy layer of crushed tortilla chips and optional jalapeño slices bring the perfect nacho-inspired crunch to every bite. With a quick broil for a golden finish and a sprinkle of fresh cilantro for garnish, this zesty, crowd-pleasing recipe is a guaranteed hit for fiesta nights or any occasion. Ideal for family dinners or gatherings, this nacho-style mac and cheese delivers on both flavor and fun!

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 ounces elbow macaroni
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 4 ounces diced green chilies, drained
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup tortilla chips, crushed
• 0.25 cup sliced jalapeños (optional)
• 2 tablespoons chopped cilantro (optional, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the flour loses its raw smell.

Step 3

Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to stir until the mixture thickens, about 3-5 minutes.

Step 4

Reduce the heat to low and add the cream cheese, shredded cheddar, and pepper jack cheese to the saucepan. Stir until all the cheese is melted and smooth.

Step 5

Stir in the diced green chilies, paprika, cumin, chili powder, salt, and black pepper. Mix well to combine.

Step 6

Add the cooked macaroni to the cheese sauce and gently fold together until the pasta is evenly coated.

Step 7

Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish. Spread it out into an even layer.

Step 8

Sprinkle the crushed tortilla chips evenly on top of the macaroni and cheese. If desired, add sliced jalapeños on top for an extra kick.

Step 9

Place the dish under the broiler on high for 2-3 minutes, just until the tortilla chip topping is golden brown and crunchy. Keep a close eye to prevent burning.

Step 10

Remove from the oven and let cool for a few minutes before serving. Garnish with chopped cilantro if desired.

Nutrition Facts

Serving size	(1837.2g)

Amount per serving	% Daily Value*
Calories	4979.8

Total Fat 313.5g	0%
Saturated Fat 183.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 910.3mg	0%
Sodium 5911.3mg	0%
Total Carbohydrate 366.4g	0%
Dietary Fiber 19.8g	0%
Total Sugars 45.0g
Protein 164.7g	0%

Vitamin D 238.7IU	0%
Calcium 3240.1mg	0%
Iron 18.6mg	0%
Potassium 1461.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.0%

Protein: 13.3%

Carbs: 29.6%