Southwest Green Pepper Mac and Cheese with Crispy Panko Topping

This mac and cheese takes a classic comfort dish and gives it a Southwestern twist. Roasted green pepper and garlic add smoky depth, while a blend of pepper jack, Monterey Jack, Mexican cheese, and cream cheese creates an ultra-creamy sauce. Tossed with corkscrew cavatappi and topped with a crispy panko crust, it’s a crowd-pleaser that’s anything but ordinary.

Perfect for a weeknight dinner or a side dish for game day, this recipe comes together quickly with simple ingredients. The charred green pepper and spice blend bring just the right amount of heat, balanced by the rich, cheesy sauce. Serve it straight from the baking dish for a cozy, satisfying meal.

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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

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. Halve the green pepper lengthwise; remove the stem and seeds. Place the garlic clove on a small piece of foil; drizzle with olive oil and season with salt and pepper. Fold the foil into a sealed packet.
3. Place the green pepper halves cut-side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place the garlic foil packet on the same sheet. Roast on the top rack until the green pepper is tender and lightly blistered and the garlic is softened, 15–17 minutes. Remove from the oven and let cool slightly. Once cool enough to handle, dice the green pepper and mash the garlic with a fork. Turn the broiler to high (or heat the oven to 500°F).
4. Add the cavatappi to the boiling water and cook, stirring occasionally, until al dente, 9–11 minutes. Reserve ¾ cup of the pasta cooking water, then drain the pasta.
5. Meanwhile, place the butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko and half of the Southwest spice blend. Season with salt and pepper. Set aside.
6. In the same pot used for the pasta, heat the cream sauce base, cream cheese, and remaining Southwest spice blend over medium heat. Whisk until smooth and simmering, 1–2 minutes. Reduce the heat to low and whisk in the pepper jack, Monterey Jack, and Mexican cheese blend until melted and smooth.
7. Add the drained cavatappi, mashed garlic, and diced green pepper to the cheese sauce. Stir to combine. If the sauce is too thick, add reserved pasta water a splash at a time until the pasta is well coated. Season with salt and pepper to taste.
8. Transfer the mac and cheese to an 8-by-8-inch baking dish. Sprinkle the seasoned panko evenly over the top. Broil (or bake at 500°F) until the panko is golden and crispy, 2–3 minutes. Watch carefully to prevent burning. 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 ahead of time?

You can assemble the mac and cheese (without the panko topping) and refrigerate. When ready to bake, add the panko and bake until bubbly and golden.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.