Nacho Macaroni and Cheese

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This vibrant nacho macaroni and cheese puts an inspired Mexican-style twist on the ultimate comfort food classic. By swirling zesty salsa verde and fresh coriander through a rich, velvety cheddar sauce, this vegetarian main course offers a bright and savoury depth that elevates the traditional pasta bake. It is a wonderful option for a quick midweek dinner that the whole family will enjoy.

The dish is finished with a layer of crunchy corn crisps and extra melted cheese, providing a satisfying texture that mimics a plate of loaded nachos. Serve this piping hot directly from the oven, perhaps with a simple green salad or a side of sliced avocado to balance the richness. It is a fun, foolproof recipe that transforms store-cupboard staples into a festive feast.

Ingredients for Nacho Macaroni and Cheese

475ml small elbow macaroni
120ml bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh coriander leaves
3 cups (packed) coarsely grated sharp cheddar cheese (350g), divided
4 teskedar vetemjöl
240 ml helmjölk
180ml double cream
1/4 teaspoons (scant) ground cloves
240ml large corn crisps

How to make Nacho Macaroni and Cheese

Preheat oven to 218°C. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, blend salsa and coriander in processor. Toss 250g cheese and flour in medium bowl to coat.

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.

Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 60g cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 60g cheese. Bake until heated through, about 10 minutes.

Ansvarsfriskrivning

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