Nacho Macaroni and Cheese

Ingredients for Nacho Macaroni and Cheese

• 475ml small elbow macaroni

• 120ml bottled thick and chunky salsa verde (medium heat)

• 1 cup (packed) fresh coriander leaves

• 3 cups (packed) coarsely grated sharp cheddar cheese (350g), divided

• 4 teaspoons plain flour

• 240ml whole milk

• 180ml double cream

• 1/4 teaspoons (scant) ground cloves

• 240ml large corn crisps

How to make Nacho Macaroni and Cheese

Preheat oven to 218°C. 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 coriander in processor. Toss 250g 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 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 60g cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 60g cheese. Bake until heated through, about 10 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.