Nacho Mac and Cheese
The only thing better than a big plate of nachos is a big plate of nacho inspired mac and cheese! Especially when its filled with smoky poblano peppers, hearty black beans, and a tangy salsa verde sauce.
Yield: 6 servings
  • 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
  1. Heat oven to 425F.
  2. Cook macaroni according to package directions until just tender. Drain.
  3. Meanwhile, combine salsa and cilantro in a blender or food processor. Blend to combine.
  4. Toss together the cheeses and flour in a medium bowl. Set aside.
  5. 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.
  6. 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.
Recipe by Joanne Eats Well With Others at