Ultimate Nacho Mac And Cheese Recipes

Steps:

• 1. Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• 2. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• 3. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

Steps:

• Cook gemelli according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain. , Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted. , Drain gemelli; add to beef mixture and stir to coat. Sprinkle with tortilla chips.

Steps:

• Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
• When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
• Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
• While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!

Steps:

• 1. Melt butter in a Dutch oven over medium heat. Evenly sprinkle 3 tablespoons of flour over the melted butter. Whisk constantly until the mixture is thick and all the flour is incorporated, 3-4 minutes.
• 2. You will want to do these next steps very, very gradually, or your sauce will be grainy. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer on medium, stirring/whisking constantly, until slightly thickened, about 5-7 minutes. Add in smoked paprika, ground chipotle, ancho chile powder, cayenne pepper, and a pinch of salt, stirring well.
• 3. Reduce heat to low and add cheddar cheese, Monterey pepper jack cheese, and Muenster cheese, adding a handful at a time as you whisk; stir until thoroughly melted. Add in diced green chiles. Season with more salt to taste as needed. Serve immediately, or keep on a slow cooker set on low.
• 4. When ready to serve, drizzle over your favorite tortilla chips, with chopped white onion, chopped cilantro, salsa, sliced jalapenos, sour cream, and my https://www.justapinch.com/recipes/sauce-spread/dip/best-quick-easy-guacamole.html?p=1.

Steps:

• In a saucepan over low heat, add oil then the onions sweat until translucent. (no color) Add the butter. When butter is melted, stir in the flour, stir until smooth. Meanwhile, in a separate bowl, heat the milk and wine until it boils. Remove from the heat, stir in the paprika, cheese, season to taste with nutmeg, white pepper, and salt. Mix in your cooked macaroni and serve immediately. Note: If you like to turn this dish into a casserole, preheat the oven to 350 degrees, place the macaroni and cheese into a casserole dish, sprinkle 3 tablespoons grated Parmesan cheese on top, then sprinkle 1 tablespoon dried bread crumbs on top of the cheese. Cook for approximately 4 minutes or until lightly brown.