Monday, February 28, 2011

Creamy Yummy Crunchy Goodness: Nacho Mac 'n' Cheese

There's not much to be said about this one except for it's DELICIOUS! The food just kind of speaks for itself and, this one, will definitely be showing up in my kitchen again sometime soon. There are, however, some things I may do different next time. Possibly try it with ground turkey or chicken instead of the beef, for one. Also, I used to keep a homemade taco seasoning on hand but I've been buying the premixed stuff lately. With how many Mexican recipes I've been making here of late, I really should think about mixing my own again. Just to make you aware, this does make a fairly large batch but the leftovers were even more delicious! Well, as I said, that's about it. Hope you enjoy it as much as we all did.

Nacho Mac 'n' Cheese
From Taste of Home's Simple & Delicious Cookbook 2nd Edition

3 c. uncooked gemelli or spiral pasta, I used a vegetable mix rotini
1 lb. ground beef
2 c. chopped sweet red pepper
1/4 c. butter, cubed
1/4 c. all purpose flour
1 env. taco seasoning
1/4 tsp. pepper
2 1/4 c. milk
2 c. (8 oz.) shredded cheddar cheese
1 c. frozen corn, thawed
1 c. coarsely crushed tortilla chips, (I used Fritos® corn chips and I'm pretty sure it was more than 1 c.)

Cook the pasta according to package directions. Meanwhile, in a Dutch oven, cook beef and red pepper over medium heat until meat is no longer pink; drain.

Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted.

Drain the pasta; add to the beef mixture and stir to coat. Sprinkle with the tortilla chips. (I kept the chips at the table to sprinkle there so that there were no chips on the leftovers or they would get soggy in the refrigerator.)