During the colder Winter months, I tend to crave warm comfort foods, which for me is a list which includes things like vegetable stew, cinnamon oatmeal, warm nachos, and mac & cheese. I decided to combine a couple of these favorites into one dish, and it’s a new favorite! My entire family loved it, and I’m sure yours will, too.
I wanted to make a casserole dish which combined nachos and mac & cheese, so I got some simple ingredients together and gave it a try. I have to say, I will definitely be making this one again in the near future. I wish I had more shredded to cheese to use in the topping, but it was delicious even with the little I had. I have increased the amount here in the recipe, but you can add it to your liking. I didn’t want to completely cover the tortilla strips, so that they would remain crunchy and that worked perfectly. If you add more cheese it may affect how crunchy they stay.
This recipe is very simple and comes together quickly, so you can throw it together on a week night after work. From start to finish this dish took me about an hour until it was on the table. I hope you’ll give it a try with your family, and feel free to add your favorite nacho toppings to the dish. I served it simply with sour cream, but it would be delicious with some shredded lettuce, diced tomato, and raw onion as well. You can also add a layer of beans if you like. Just experiment with it and make it your own. You won’t be disappointed, I promise.
Baked Nacho Mac & Cheese
Serves: 8 – 10
1 pkg meatless crumbles (I used Simple Truth brand)
2 pkgs taco seasoning or sauce (I used this brand)
1 can fire roasted diced tomatoes
1 onion, diced
1 Tbsp olive oil
1 box elbow macaroni
1 can or jar of your favorite nacho cheese sauce
1/4 to 1/2 cup dairy milk or non-dairy milk
1 pkg tortilla strips or about 1 cup crumbled tortilla chips
1 cup shredded cheddar cheese
1 small can sliced black olives
1 small can sliced jalapenos (optional)
1. Preheat oven to 350 F.
2. Cook box of macaroni according to package directions .
3. While your water is coming to a boil for your pasta, heat oil in a large skillet over medium heat. Add diced onion and cook until tender and translucent.
4. To the skillet, add meatless crumbles, diced tomatoes and taco sauce (if using powdered taco seasoning, also add about 1/4 cup water). Cook until heated through; remove from heat.
5. When pasta is done boiling, drain and place in a 13 x 9 casserole dish. Add the can or jar of nacho cheese sauce and milk (as needed to thin); stir until evenly coated. Spread an even layer of macaroni across the bottom of the dish.
6. Top macaroni with your meatless taco mixture and spread evenly. Do not mix with the macaroni, just spread it across the top.
7. Add an even layer of tortilla strips/chips to the top of the casserole. Spread shredded cheese evenly over the strips/chips. Top with olives and jalapenos (if using).
8. Bake in oven, uncovered, for 30 to 35 minutes, or until cheese is melted and just beginning to brown (be careful not to burn the chip layer).
9. Serve with sour cream and any of your other favorite nacho toppings. Enjoy!