Ultimate Nacho Mac and Cheese

Linda Dalton


This recipe was inspired by Dana Ramsey, a fabulous cook on this site. She recently made a side dish called Nacho Mac and Cheese. I took her recipe a step further and made it a main dish by adding seasoned ground beef and all the toppings you'd add to nachos. I also tried to cut some of the calories and carbs and was very happy with the results. Thanks Dana!

pinch tips: Perfect Pasta Every Time







2 c
uncooked elbow macaroni, i used dreamfields
1 lb
2 % velveeta cheese
1 can(s)
rotel original diced tomatoes and chilis
3/4 lb
ground sirloin, or any lean ground beef
1/2 pkg
taco seasoning mix
6 inch corn tortillas, quartered, i used low carb high fiber
1/2 can(s)
no fat refried beans
1 can(s)
chopped chilis (optional)
1 Tbsp
mrs dash southwest chipotle seasoning blend


shredded iceberg lettuce
chopped tomatoes
sliced olives
sour cream, lite
chopped avocado
chopped scallions

Directions Step-By-Step

Prepare elbows acording to package directions. While pasta is cooking, brown meat and seasoning in skillet and chop Velveeta cheese into 1/2 inch chunks.
When pasta is done, drain in colander and place back into the warm pot you cooked it in. Add chopped cheese, can of Rotel and seasoned beef. Stir in the can of chilis (if using). Stir to combine and leave on stove top while you make the bean nachos.
Pre heat oven to 350 degrees. Take your corn tortilla wedges and spread with refried bean mixture, sprinkled with the Mrs Dash seasoning. Now you're ready to assemble the dish. Place warm cheese/pasta/meat mixture in casserole dish dusted with cooking spray. Top with tortillas and bake uncovered for 25 minutes.
While the casserole is baking prepare your toppings. Serve as you would nachos. Dig in and enjoy!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Mexican
Other Tag: Quick & Easy