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Mac and Cheese Nachos

Pasta chips serve as the base for nachos smothered in chipotle cheese sauce, sour cream, and cilantro lime sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people

Ingredients
  

  • 1 lb Lasagna Sheets
  • 1/2 cup olive oil
  • 4 oz Extra Sharp Cheddar
  • 1 can Chipotle in Adobo
  • 3 tbsp Butter
  • 3 tbsp Flour
  • 3 cups Whole Milk
  • 4 oz Parmesan
  • Sour Cream
  • Hellman's Cilantro Lime Drizzle Sauce
  • Hatch Chile Verde Seasoning

Instructions
 

Make the Pasta Chips

  • Cook lasagna according to package directions.
  • Cut lasagna sheets into triangles.
  • Drizzle chips in olive oil and season generously with chile verde seasoning.
  • Air fry the pasta chips at 400* for 15 minutes until crispy. Shake the basket regularly for even cooking.

Prepare the Chipotle Cheese Sauce

  • Melt butter in a saucepan over medium heat.
  • Combine the flour and cook it for 1 minute.
  • Gradually add milk until fully incorporated. Cook the milk mixture until it begins to thicken and feels silky between your fingers.
  • Remove from heat and add cheese, stirring until fully melted and incorporated in the sauce.
  • Spoon the chipotle in adobo into the sauce mixture until desired spiciness level.

Plate the Nachos

  • Add a generous layer of pasta chips to a plate.
  • Smother pasta chips in cheese sauce, sour cream, and Chile lime sauce.