Okay, the official name given by Bon Appétit (March, 2007) is Nacho Macaroni and Cheese. We call it Nacho Mac, but you have to say it like “Not CHO Mac”, as in, “my mac…not YO mac”. Get it? LOL. Alright, it’s a silly little Bruser family thing. But this is definitely one of the Bruser family’s favorite dishes. It goes without saying that any time one or both of the kids are home, I’ll make it.
It’s really easy and one of the best macaroni & cheese’s I’ve ever had. I mean, come on…tortilla chips and salsa verde baked into macaroni & cheese? Make it. And then you’ll walk around saying “Not CHO Mac”, too.
2 cups elbow macaroni
1/2 cup bottled thick and chunky salsa verde
1/2 cup fresh cilantro leaves
3 cups (packed) coarsley grated sharp cheddar cheese (12 ounces), divided
4 teaspoons flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon ground cloves
1 cup tortilla chips
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 food processor or blender. Toss 2 cups 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 a casserole/baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.