Nacho Mac and Cheese with Tortilla Chip Crunch and Smoky Crema

Why choose between two beloved comfort foods when you can have both in one dish? This recipe brings together the creamy, cheesy goodness of mac and cheese with the bold, crunchy toppings of nachos. Twirly cavatappi noodles are coated in a queso-style cheddar sauce, then crowned with crumbled blue corn tortilla chips, melted Mexican cheese and a drizzle of smoky red pepper crema.

Finish with scallions and a dash of hot sauce for a dinner that’s as fun to make as it is to eat. Perfect for weeknights or game day, this dish is sure to have everyone reaching for seconds.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Food Should Taste Good™ Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a medium pot of salted water to a boil. Wash and dry the produce. Core, deseed and dice the green pepper into 1/2-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and mince the garlic. In a small bowl, combine the smoky red pepper crema with water, 1 teaspoon at a time, until it reaches a drizzling consistency. Season with salt and pepper.
2. Once the water is boiling, add the cavatappi and cook, stirring occasionally, until al dente (9-11 minutes). Drain the pasta.
3. While the pasta cooks, heat a drizzle of oil in a medium ovenproof pan (use a large pan for 4 servings) over medium heat. Add the diced green pepper and season with salt and pepper. Cook, stirring, until softened (4-5 minutes). Add the southwest spice blend, scallion whites, garlic and 2 tablespoons butter (3 tablespoons for 4 servings). Cook, stirring, until the butter melts and the scallion whites soften (about 1 minute).
4. Stir the flour into the pan until smooth and incorporated (1 minute). Gradually stir in 1/2 cup water (3/4 cup for 4 servings) until fully combined. Add the cream cheese and cook, stirring, until fully incorporated and the sauce thickens (1-2 minutes). Turn off the heat and stir in the shredded white cheddar until melted and smooth. Taste and season with salt and pepper.
5. Stir the drained cavatappi into the pan with the sauce until well coated. Taste and adjust seasoning with salt if needed. If the mixture is too thick, add a splash more water. If your pan is not ovenproof, transfer the mixture to a baking dish. Using your hands, crush the blue corn tortilla chips and sprinkle evenly over the mac and cheese. Top with an even layer of Mexican cheese blend. Broil until the cheese melts (2-3 minutes), watching carefully to avoid burning.
6. Drizzle the smoky red pepper crema over the finished mac and cheese. Garnish with the scallion greens and add hot sauce to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini will work well.

Is this dish vegetarian?

Yes, it contains no meat, but check that your cheese and crema are vegetarian-friendly.

Can I make this ahead?

It’s best served fresh, but you can assemble it and refrigerate before broiling. Add a few extra minutes under the broiler to reheat.