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nacho mac and cheese in a blue bowl.

Nacho Mac N' Cheese

Creamy mac n' cheese loaded with avocados, cheese, tomatoes and jalapenos. A recipe 100% the result of a pregnancy craving
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 2 cups dried elbow macaroni
  • 4 tablespoons unsalted butter
  • ½ medium yellow onion diced
  • 2 jalapenos diced
  • 1 12 ounce can evaporated milk
  • 2 eggs slightly beaten
  • 2 cups grated medium cheddar cheese
  • 1 cup grated jack cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 2 to matoes diced
  • 2 avocados pit and skin removed, diced


  • Bring a large pot of water to boil and cook pasta 7 – 8 minutes. You want it a little under done at this point because it will continue to cook in the cheese sauce. Drain and rinse under cold running water to stop the cooking.
  • In the same pot that you cooked the pasta in, melt 2 tablespoons of butter over medium heat. Stir in onions and jalapenos. Cook just until softened, about 3 minutes.
  • Return the macaroni to the pan and reduce heat to medium low. Stir in the remaining butter. Once butter has melted stir in milk, eggs, cheddar and jack cheese, kosher salt, cumin and chili powder. Sauce will be very thin at this point. Cook for 10 – 15 minutes or until the sauce thickens, stirring frequently. Do not allow the sauce to boil or it will curdle. Remove from heat and let stand 5 minutes. Let stand a little longer if the sauce still appears a little thin. Stir and spoon into bowls. Top each bowl with diced tomatoes and avocados.


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Keywords: American, comfort food, dinner, Food, Macaroni and cheese, nacho macaroni and cheese, nachos, noodles, pasta, pregnancy, Recipe, Vegetarian