The only thing better than a big plate of nachos is a big plate of nacho mac and cheese! Especially when its filled with smoky poblano peppers, hearty black beans, and a tangy salsa verde sauce.
Now this is my love language.
Chocolates are nice.
Macarons are even better.
Flowers are eh.
But mac and cheese….it just gets me in a way that nothing or no one else does.
Fuels my inner fire.
Makes me want to get out of bed in the morning and eat it cold from the pan straight from the fridge.
Especially when it’s actually a TWO. IN. ONE. comfort food combo, stuffing all the best nacho flavors into an even better mac and cheese package.
There’s a poblano infused cheese sauce.
Tortilla chip crunch.
Black beans for good measure.
And the cutest little elbows that you ever did see.
All swirled together with a dash and a drizzle of salsa verde to tie it all together.
If this isn’t love, then I don’t know what love is.
- 1 lb elbow macaroni
- ¾ cup salsa verde
- 1 cup fresh cilantro leaves
- 8 oz sharp cheddar cheese, grated
- 8 oz gruyere, grated
- 1 tbsp all purpose flour
- 1 cup whole milk
- ¾ cup heavy cream
- 2 poblano peppers, seeded and diced
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 cup crushed tortilla chips
- Heat oven to 425F.
- Cook macaroni according to package directions until just tender. Drain.
- Meanwhile, combine salsa and cilantro in a blender or food processor. Blend to combine.
- Toss together the cheeses and flour in a medium bowl. Set aside.
- In a large saucepan, bring the milk and cream to a simmer over medium heat. Stir in the cheese and the poblano peppers. Whisk until sauce is smooth. Stir in the macaroni and black beans. Season to taste with salt and black pepper.
- Pour the macaroni mixture into a 9x13-inch baking pan. Drizzle the cilantro salsa mixture over the top. Drag the back end of a fork through the pan to mix. Sprinkle the chips over the top. Bake until heated through and bubbling, about 10 minutes.