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

This loaded mac and cheese brings together two beloved comfort foods in one epic dish. Twirly cavatappi noodles are coated in a creamy, queso-style cheddar sauce spiced with Southwest flavors, then topped with crunchy blue corn tortilla chips and melted Mexican cheese. A drizzle of smoky red pepper crema and a dash of hot sauce finish it off, making every bite a fiesta of textures and tastes.

Perfect for a weeknight dinner that feels like a celebration, this recipe is easy to customize with your favorite toppings. The combination of creamy, crunchy and spicy elements will have everyone coming back 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 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 and set aside.
2. Once the water is boiling, add the cavatappi pasta 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 pan (or a large one for 4 servings) over medium heat. Add the diced green pepper, season with salt and pepper and cook, stirring, until softened, about 4-5 minutes. Add the Southwest spice blend, scallion whites, garlic and butter; cook, stirring, until the butter melts and the scallion whites are softened, about 1 minute.
4. Sprinkle the flour into the pan and cook, stirring constantly, until smooth and incorporated, about 1 minute. Gradually pour in 1/2 cup water (3/4 cup for 4 servings), stirring 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 cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.
5. Add the drained cavatappi to the pan and stir to coat evenly with the sauce. If the mixture seems too thick, add a splash of water. If your pan is not ovenproof, transfer the mixture to a baking dish. Crush the tortilla chips with your hands and sprinkle them evenly over the mac and cheese. Top with the shredded 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 top, sprinkle 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 works well in this recipe.

How do I make the smoky red pepper crema from scratch?

If you don’t have it pre-made, blend roasted red peppers with a little sour cream, smoked paprika and salt until smooth.

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.