Nacho Mac and Cheese with Tortilla Chip Crunch and Smoky Red Pepper Crema

What happens when two beloved comfort foods collide? You get this irresistible mashup of creamy mac ‘n’ cheese and loaded nachos. Twirly cavatappi noodles are coated in a rich, queso-style cheddar sauce spiked with Southwest spices, then crowned with crunchy blue corn tortilla chips and a bubbly layer of melted Mexican cheese. A drizzle of smoky red pepper crema and a sprinkle of fresh scallions tie it all together.

This dish is perfect for weeknights when you want something fun and satisfying without a ton of fuss. The green pepper adds a subtle crunch and freshness, while the hot sauce lets everyone dial up the heat to their liking. It’s a crowd-pleaser that will 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 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 all produce. Core, deseed and dice the green pepper into ½-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 a teaspoon of water at a time until it reaches a drizzling consistency. Season with salt and pepper and set aside.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Drain and set aside.
3. While the pasta cooks, heat a drizzle of oil in a medium ovenproof skillet (or use a large skillet 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 butter. Cook, stirring, until the butter melts and the scallion whites soften, about 1 minute.
4. Sprinkle the flour into the pan and stir until smooth and incorporated, about 1 minute. Gradually pour in ½ cup water (¾ cup for 4 servings), stirring constantly, until fully combined. Add the cream cheese and cook, stirring, until melted and the sauce thickens, 1-2 minutes. Turn off the heat and stir in the shredded white cheddar until completely melted and smooth. Taste and adjust seasoning with salt and pepper.
5. Add the drained cavatappi to the pan and stir until well coated. If the mixture seems too thick, add a splash of water. (If your skillet is not ovenproof, transfer the mixture to a baking dish.) Crush the tortilla chips with your hands and sprinkle evenly over the mac and cheese. Top with the Mexican cheese blend. Broil until the cheese is melted and bubbly, 2-3 minutes. Watch carefully to prevent burning.
6. Drizzle the smoky red pepper crema over the finished dish. 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, rotini or penne works well.

Can I make this dish vegetarian?

This recipe is already vegetarian as written. 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 chips may lose some crunch.