This dish is a party in your mouth: crunchy blue corn chips layered with creamy nacho-style mac and cheese and piled high with fresh toppings — and it’s gluten-free.

This month’s theme could have been called “Carbs on Carbs on Carbs,” but “Return of the Mac MoFo” sounds way more fun. Many of the recipes are definitely carb-forward, and this one is no exception. Surprisingly, it’s also gluten-free, so folks avoiding gluten can enjoy this over-the-top plate of Macho Mac and Cheese Nachos.

Quick aside: I commissioned my talented friend and illustrator Nick Sawyers to create some sticker and shirt designs for Vegan Yack Attack. The first design landed perfectly — I’m obsessed. It’s available through my shop, and yes, it features a three-eyed piece of tofu. I’m considering printing the design on shirts, so if you’d be interested, let me know. There’s another hilarious design coming up that I can’t wait to share.

Back to the nachos: blue corn chips provide a crunchy base for a silky vegan cheese sauce mixed into macaroni along with black beans and corn. The nachos are finished with diced red pepper, green onions, cilantro, ripe avocado, a spoonful of salsa and a dollop of vegan sour cream. I used a few store-bought items for convenience, but every component can be made from scratch if you prefer.

I’ll try to publish another recipe post soon — tomorrow is my birthday, so plans include baking a cake, ice skating, maybe a tattoo, and dinner with family. Whether you make these for a party or a cozy dinner, enjoy every bite of this decadent, playful dish.

Yield: 4 servings

Macho Mac and Cheese Nachos

This dish is a party in your mouth: crunchy blue corn chips paired with creamy nacho mac and cheese and plenty of toppings — gluten-free and perfect for sharing.

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

For the sauce

1/2 cup hot vegetable broth
1/4 cup raw cashews
3/4 cup vegan cheddar shreds
1 tablespoon jalapeño, diced
1 teaspoon hot sauce

For the mac

1 cup dry gluten-free macaroni or other pasta
1/2 cup black beans, cooked
1/3 cup yellow corn kernels, cooked

For the assembly

4–5 cups blue corn tortilla chips
1 cup shredded lettuce
1/4 cup red bell pepper, diced
1/4 cup green onion, diced
2 tablespoons chopped cilantro
1/2 cup avocado, sliced
Large dollop of vegan sour cream
Large spoonful of salsa
Optional: sliced black olives
Serve with lime wedges

Instructions

For the sauce

Place the hot vegetable broth, raw cashews and vegan cheddar shreds into a blender and puree until very smooth. Add the diced jalapeño and hot sauce, pulsing a few times so the pepper pieces are small. Set the sauce aside while you cook the pasta.

For the mac

Cook the pasta according to package instructions. Drain and return the pasta to the pot. Pour the cheese sauce over the pasta, add the black beans and corn, and stir until everything is evenly combined. Set aside.

For assembly

Preheat the oven to 375°F (190°C). Spread the tortilla chips across a baking sheet and scatter the shredded lettuce over the chips.
Spoon the mac and cheese mixture over the chips in an even layer, then sprinkle with diced bell pepper, green onion and cilantro. Bake the nachos for about 10 minutes, then remove and top with sliced avocado, a dollop of vegan sour cream, salsa and any optional olives. Serve warm with lime wedges.

Nutrition Information:

Yield:

4

Amount Per Serving:
Calories: 549
Total Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 16g
Sodium: 398mg
Carbohydrates: 77g
Fiber: 11g
Sugar: 4g
Protein: 13g

The nutrition information is an estimate. Use the exact products you choose for the most accurate values.

Did you make this recipe?

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For more mac recipes like these Macho Mac and Cheese Nachos, search the blog’s macaroni collection.