Nacho Mac and Cheese with Tortilla Chip Crunch and Smoky Crema

Why choose between nachos and mac and cheese when you can have both? This dish brings together the best of both worlds: twirly cavatappi noodles in a creamy, queso-style cheddar sauce, topped with crunchy blue corn tortilla chips and melted cheese. A drizzle of smoky red pepper crema and a dash of hot sauce finish it off.

It’s a fun, crowd-pleasing dinner that’s ready in under 30 minutes. The combination of textures-from the smooth sauce to the crispy chip topping-makes every bite exciting. Perfect for a weeknight meal or game day gathering.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry produce. Core, deseed and dice green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. In a small bowl, combine smoky red pepper crema with water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
2. Add cavatappi to boiling water and cook until al dente, 9-11 minutes. Drain.
3. While pasta cooks, heat a drizzle of oil in a medium ovenproof pan over medium heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add Southwest Spice Blend, scallion whites, garlic and butter. Cook, stirring, until butter melts and scallion whites soften, about 1 minute.
4. Stir flour into pan until smooth, about 1 minute. Gradually stir in ½ cup water until fully combined. Add cream cheese and cook, stirring, until sauce thickens, 1-2 minutes. Turn off heat; stir in white cheddar until melted and smooth. Season with salt and pepper.
5. Stir drained cavatappi into sauce until coated. If too thick, add a splash of water. If pan isn’t ovenproof, transfer to a baking dish. Crush tortilla chips with your hands and sprinkle evenly over mac and cheese. Top with Mexican cheese blend. Broil until cheese melts, 2-3 minutes. Watch carefully.
6. Drizzle smoky red pepper crema over mac and cheese. Top with scallion greens and 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 works well.

Can I make this dish vegetarian?

The recipe is already vegetarian. For a vegan version, use plant-based butter, cream cheese and cheese alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the topping may lose some crunch.