Superbowl Snacks for Ravens Fans

By on January 29, 2013

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Let’s get this party started.  A new take on Nachos. Make ahead dish you cut into squares and serve alongside mini crab cakes. Yum!IMG_0084








Chesapeake Mac and Cheese Nachos

Makes about 12 servings

2 cups small elbow macaroni

1/2 cup fresh Chesapeake salsa (from produce aisle)

1 cup  chopped fresh cilantro leaves

4 cups (packed) coarsely grated Mac&Cheese blend cheddar cheese (16 ounces), divided

1 tablespoon all-purpose flour

1 cup whole milk

3/4 cup whipping cream

1 teaspoon Old Bay seasoning

2 cups traditional corn chips

Preheat the oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, stir together salsa and cilantro. Toss 2 cups cheese and flour in a medium bowl to coat.

Bring milk, cream, and Old Bay to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.

Spritz an 8-1/2” x 12-1/2” baking dish with cooking spray. Spread half of the macaroni mixture in and drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes. Cut into squares to serve.  Yum!


About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”