Nacho Macaroni and Cheese

Nacho Macaroni and Cheese
Photo by Brian Leatart


  • 3 cups coarsely grated sharp cheddar cheese
  • ¾ cup heavy whipping cream
  • 2 cups small elbow macaroni
  • 4 teaspoons all purpose flour
  • ¼ teaspoon ground cloves
  • 1 cup whole milk
  • 1 cup fresh cilantro leaves
  • + 2 more ingredients
    • 1 cup large corn chips
    • ½ cup bottled thick and chunky salsa verde (medium heat)

Preheat oven to 425°F. 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 cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat. Bring milk, cream, and cloves t...

View full recipe at Epicurious


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