Nacho Mac Recipes

Steps:

• Line a 9-by-13-inch baking dish with parchment leaving a 2-inch overhang on 2 of the sides.
• Bring the milk to a boil in a medium saucepan over medium-high heat. Immediately remove from the heat and add 1 of the bags of chips. Stir gently to make sure all the chips are covered with milk. Let sit until the milk is bright orange and the chips are no longer coated with the cheese powder, about 2 minutes. Strain the milk and return it to the saucepan (you should have 2 1/2 cups of milk). Discard the wet chips.
• Add the macaroni to the steeped milk and bring it to a boil over medium heat. Cook, stirring frequently to keep the macaroni from clumping, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
• Remove the saucepan from the heat, add the Cheddar, cream cheese, butter and 1/2 teaspoon salt and stir until smooth, thick and creamy. Spread the macaroni into the prepared baking dish and freeze until firm and stiff, about 1 hour.
• Meanwhile, pulse the remaining bag of chips in a food processor until fine crumbs. Put the eggs, flour and chip crumbs into 3 separate shallow dishes. Lightly beat the eggs.
• Lift the macaroni slab from the baking dish using the parchment overhangs for handles. Cut the macaroni into 3-inch equilateral triangles. Dredge each triangle in the flour, then dip in the eggs, letting any excess drip off, and finally press into the chip crumbs to cover completely. Put the triangles on a baking sheet and freeze until chilled, about 10 minutes.
• Fill a large heavy pot with 2 inches of oil and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 375 degrees F.
• Working in batches, fry the triangles until golden brown on the outside and heated through on the inside, about 3 minutes. Use a slotted spoon to lift the triangles from the oil and transfer to a paper towel-lined plate; let the oil come back to temperature between batches. Season with salt and serve the triangles in a chip bowl with ranch dressing for dipping.

Steps:

• 1. Preheat oven to 375. Boil and set aside pasta. In a large pot add butter and flour to pan and cook for two minutes long enough to get flour taste out. All half and half with s&p and cumin, bring to slight boil.
• 2. Add two cups of shredded cheese and melt down, add chilis and stir. When everything melted and stirred together add cooked pasta.
• 3. Add to sprayed or greased casserole dish. Topp with half cup pepper jack cheese (or cheese of choice) and crushed doritos, drizzle with a little olive oil and bake till golden brown. 20-30 minutes.

Steps:

• Cook your pasta according to the directions on the package. While the pasta is cooking cut your cheese up into 1/2 inch cubes.
• After the pasta is cooked, drain and return to the pot. On medium heat add the cubed cheese and the can of rotel diced tomatoes. Do not drain. Stir occassionaly until the cheese is melted and nice and creamy.
• Pour the noodle and cheese mixture into a oven proof dish, sprinkle crushed tortilla shells on top and bake in a preheated oven at 350° for 20-25 minutes. The cheese will be nice and bubbly and the top will be slightly browned. Serve hot.

Steps:

• Cook pasta til al dente; drain and return to burner on med-low.
• Add remaining ingredients and stir until well combined.
• Pour into a casserole dish and broil for 3 minutes or until the top is brown, bubbly and slightly crunchy at the edges.

Steps:

• Prepare Dinner as directed on package.
• Stir in sour cream and peppers.
• Top with onions and crushed chips.