Catfish Out of Water

Macaroni and cheese nachos might sound like an odd combination. They might even be an odd combination. But some of the most fun foods are things that you toss together and douse with cheese! It really isn't that far fetched, though. Both nachos and macaroni tend to be cheese-based dishes, melted over starches, and baked in the oven. The difference between pasta and tortilla chips isn't all that much. Deep fried macaroni and cheese even has a similar crunch. Nachos and macaroni are also both comfort foods. They have a similar greasy food feel and flavor profile. While I might season macaroni and nachos differently? The same cheese, peppers, and produce combinations work surprisingly well together.

I also turn absolutely anything and everything into nachos. It's such a simple and fun way to utilize leftovers. It's a great dish to make with kids or when you simply don't want to eat the same thing multiple days!

Gallery

Variations of Macaroni & Cheese Nachos

This isn't the first time and it certainly won't be the last time that I make macaroni nachos. They're quick and easy to toss together and cook in 15 minutes without much fuss. It's a great way to utilize leftovers and toss together an easy snack. Nachos are also one of those almost universal foods that goes well with just about any flavor profile. It's an simple wat to test out combinations without too much effort or stakes in the outcome. Anything doused in enough cheese is bound to be delicious! I use everything from quinoa and lentils to vermicelli to more typical rice and beans. Although almost always with some kind of fun hummus or avocado dip dolloped on top.

Nachos w/ Daikon Quinoa & Queso Fresco

Calabaza Black Beans & Brown Rice Nachos

Nachos w/ Vermicelli, Lettuce, & Avocado Dip

Nachos w/ Macaroni & Cheese & Queso Fresco

These Macaroni & Cheese Nachos consist of Greek yogurt, and a cheddar/gruyère blend with roasted roasted red pepper and cracked peppercorn.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine American, Latin American, Mexican

Servings 2 servings

Equipment

• Baking Sheet
• Oven

Ingredients

  

Macaroni & Cheese

• 1 lbs. macaroni (or pasta shape of choice)
• 1/4 c. butter
• 1/4 c. all-purpose flour 1/2
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. mustard
• 1 tsp. Worcestershire sauce
• 1½ c. Greek yogurt
• 1/2 c. pasta water
• 2 c. cheddar gruyère w/ roasted red pepper & cracked peppercorn (*or cheese of choice, see notes)

Nachos

• handful tortillas
• 1/2 c. macaroni & cheese
• 1/2 c. cheddar cheese
• 1/4 c. queso fresco crumbled
• dollop Greek yogurt (optional, or sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• I used Macaroni & Cheese w/ Cheddar Gruyère in this recipe. It takes about 2 hours to roast the squash and another hour to make the macaroni. This is a great way to utilize leftovers that you already have, since I wouldn't necessarily start out by spending 3 hours making macaroni and cheese only to wrap it in a tortilla! Although it is absolutely delicious that way and a great way to reheat it without the oils in the cheese separating.

Nachos

• Preheat oven to 350 degrees Fahrenheit.
• Meanwhile, lay out tortilla chips across a baking sheet.

  Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!

  Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
• Spread the toppings evenly across the tortilla chips.
• Sprinkle with cheese.
• Bake for 15 minutes, or until the cheese melts and the chips begin to toast.
• Once the nachos are done cooking, remove from the oven and top with avocado dip and hot sauce.
• Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!