Mac and Cheese Nachos
Pasta chips serve as the base for nachos smothered in chipotle cheese sauce, sour cream, and cilantro lime sauce.
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.