Macho Mac and Cheese Nachos

From Vegan Yack Attack | Main Dishes

This dish is a party in your mouth! Crunchy blue corn chips, creamy nacho mac and cheese, plus all of the toppings and it's gluten-free!



  • For the sauce
  • 1/2 cup hot vegetable broth
  • 1/4 cup raw cashews
  • 3/4 cup vegan cheddar shreds
  • 1 tablespoon jalapeno, diced
  • 1 teaspoon hot sauce
  • For the mac
  • 1 cup 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 lettuce, shredded
  • 1/4 cup red bell peppers, 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


  1. For the sauce
  2. Place the veggie broth, cashews and vegan cheddar shreds in a blender and puree until very smooth. Add the jalapeno and hot sauce to the sauce and pulse until the jalapeno pieces are smaller.
  3. Set aside until pasta is cooked.
  4. For the mac
  5. Cook pasta according to package instructions, then drain and return to pot.
  6. Pour the sauce into the pasta, along with the beans and corn and stir until combined.
  7. Set aside.
  8. For assembly
  9. Preheat oven to 375F.
  10. Spread the chips out over a baking sheet (round or small rectangle)and sprinkle the lettuce over the chips.
  11. Then pour the mac on top of the chips in a consistent layer, along with the bell peppers, green onion, and cilantro.
  12. Place the nachos in the oven for 10 minutes then take out and garnish with the rest of the toppings. Serve warm.