Tex-Mex Green Pepper Mac and Cheese with Crispy Panko Topping

Mac and cheese gets a Southwestern makeover with this bold and creamy recipe. Charred green pepper, roasted garlic, and a blend of four cheeses create a rich, flavorful sauce that coats every twist of cavatappi pasta. A crispy panko topping adds the perfect crunch.

This dish brings together the smoky sweetness of roasted peppers, the mellow depth of roasted garlic, and the spicy kick of pepper jack cheese. It’s a comforting, crowd-pleasing meal that’s perfect for weeknights or casual gatherings.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a medium pot of salted water to a boil. Halve the green pepper lengthwise, remove seeds and stem. Peel the garlic and place on a small piece of foil; drizzle with olive oil and season with salt and pepper. Fold foil into a packet.
2. Place green pepper halves cut-side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Add the garlic foil packet to the sheet. Roast on top rack until pepper is tender and lightly blistered and garlic is soft, 15–17 minutes. Remove from oven; when cool enough to handle, dice the pepper and mash the garlic with a fork. Switch oven to broil or heat to 500°F.
3. Once water boils, add cavatappi and cook until al dente, 9–11 minutes. Reserve ¾ cup pasta water, then drain. Meanwhile, melt butter in a small microwave-safe bowl (30 seconds). Stir in panko and half the Southwest spice blend; season with salt and pepper.
4. In the same pot over medium heat, combine cream sauce base, cream cheese, and remaining Southwest spice blend. Whisk until smooth and simmering, 1–2 minutes. Reduce heat to low, add pepper jack, Monterey Jack, and Mexican cheese blend; whisk until melted and smooth.
5. Stir drained pasta, mashed garlic, and diced green pepper into the cheese sauce. Add reserved pasta water a splash at a time if needed to achieve a creamy consistency. Season with salt and pepper.
6. Transfer mac and cheese to an 8×8-inch baking dish (use 9×13 for 4 servings). Sprinkle with seasoned panko. Broil or bake at 500°F until panko is golden and crispy, 2–3 minutes (watch carefully). Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni or shells works well.

How do I make this dish spicier?

Add a pinch of cayenne or extra Southwest spice blend to the cheese sauce.

Can I prepare this ahead of time?

Assemble the dish without the panko topping, refrigerate, then add panko and bake just before serving.