Nacho Style Mac and Cheese

It’s football season and that means a few things in my house. Typically lazy Sundays and great comfort food. The question always arises and they all know it’s coming, ‘what do you guys want for the game?’. Typically the kids don’t really care, nor do they fully partake in the appetizers, or chili, or other comforting food. So this past game day, I decided to make one of our favorites, queso. Queso means cheese, so let’s get that out of the way.

Nacho Mac and Cheese Recipe

Queso in my house means Velveeta cheese, a bit of cooked ground beef, and a can of Rotel. When all of these are combined, it is nothing short of addictive awesomeness. As my wife and I devoured the queso, we had to remove it from our table as again, it was becoming way too addictive. I looked at the bowl of queso everytime I opened the refrigerator, and I did not want it to go to waste. Instead, I decided to make a Nacho style mac and cheese recipe, and whoa, was it ever great.

Let’s get started.


  • 1/2 lb of Fussilini pasta, cooked al dente
  • 1 cup crumbled tortilla chips
  • For the Queso:
  • 32 oz Velveeta cheese
  • 1/2 lb ground beef, cooked and drained
  • 10 oz can of Rotel diced tomatoes and green chiles
  • 1/4 cup of red onion, diced
  • 1 green onion, sliced
  • 1 tbsp butter


Make the queso by adding the Velveeta, ground beef, and Rotel into  a medium-sized, microwaveable safe bowl. Cover with plastic wrap, and cook in the microwave for about 5 minutes, or until the cheese is completely melted.

Preheat your oven to 350 degrees.

Nacho Mac and Cheese Recipe

Butter a large casserole dish.

Place the cooked pasta inside a large mixing bowl. Add the queso, and stir to incorporate all of the cheese.

Pour into your casserole dish and top with the tortilla chips.

Place in the preheated oven, uncovered for 25-30 minutes.

When you are ready to serve, garnish with some red and green onion and dig in.

This is not only a great way to use up your leftovers, including the tortilla chips that your kids decide not to finish, but it is truly a great new take on a classic mac and cheese. Hope you enjoy.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Nacho Style Mac and Cheese”

  1. I have had the velveeta-rotel combo as a chip dip many times and never thought to make a mac ‘n cheese with it. Made this recipe on Sunday and it was delightful!

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