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5 from 1 vote

Bacon Mac N Cheese Nachos, The Perfect Party Bite

A Southern twist on Mexican bite. Mac n cheese Nachos. Mac n Cheese recipe adapted from Homeroom as seen on Chow.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 1 pound elbow macaroni
  • Pasta & Grains
  • 1 lb Macaroni
  • Baking & Spices
  • 2 tablespoon sea salt divided
  • 1/2 cup Flour
  • 2 tablespoons Salt
  • 1 pound elbow macaroni
  • 3 oz Pecorino romano cheese option replace with pepper jack cheese
  • 8 oz Tillamook Sharp White Cheddar cheese
  • 4 cups Milk
  • 8 tbsp Butter
  • 6 slices smokey bacon
  • 1 bag scoop type tortilla chips
  • pinch cayenne pepper option


  • You can make whole order of mac and cheese and freeze half for later. You will probably not use the whole thing.
  • Cook elbow macaroni according to directions minus a minute (al dente).

Make Bechemel

  • For the béchamel:
  • Heat milk in saucepan on medium-high to simmer, not boil. Turn off.
  • Melt bottom in large saucepan on med. heat.
  • Make a roux. Add flour to butter and whisk until it turns light brown. Turn heat off, continue whisking and add hot milk until mixture is fully incorporated and smooth. I
  • Turn heat back on to medium and whisk constantly until the sauce is thick about 2 to 3 minutes. Stir in one tablespoon of sea salt, and taste to see if you want more salt. Keep in mind that pecorino romano is a salty cheese.
  • Stir in cheeses until fully incorporated.
  • Stir in drained macaroni and pour into a baking dish.
  • Bake at 350 for 30 minutes.
  • If serving as a mac and cheese course, top with crispy bacon bits.


  • Spoon warmed mac and cheese into tortilla scoops.
  • Top with smoked bacon.
  • You can prepare right before guests arrive and put under the broiler to heat up.


You can make the mac and cheese as a side dish. You can also optionally top with panko breadcrumbs before baking.
If making for this appetizer, skip the breadcrumbs.