Loaded Nacho Mac and Cheese with Poblano and Smoky Red Pepper Crema

Why choose between mac ‘n’ cheese and nachos when you can have both in one epic dish? This recipe takes the classic comfort food and gives it a nacho-inspired twist. Twirly cavatappi noodles are tossed in a creamy, queso-style cheddar sauce with a kick of Southwest spice, then topped with crumbled blue corn tortilla chips for crunch and a blend of melted cheeses.

The finishing touches include a smoky red pepper crema, fresh scallions and a dash of hot sauce. Every bite delivers layers of flavor and texture that will have everyone reaching for seconds. Perfect for a fun weeknight dinner or game-day feast.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Poblano 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 Food Should Taste Good™ 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 poblano into ½-inch pieces. Trim and thinly slice the scallions, separating the whites from the greens. Peel and mince the garlic.
2. Place the smoky red pepper crema in a small bowl. Add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
3. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes. Drain.
4. While the pasta cooks, heat a drizzle of oil in a medium ovenproof pan over medium heat. Add the poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add the butter, scallion whites, garlic and Southwest spice blend. Cook, stirring, until the butter melts and scallion whites are softened, about 1 minute.
5. Stir the flour into the pan and cook until smooth, about 1 minute. Gradually stir in ½ cup water until fully combined. Add the cream cheese and cook, stirring, until fully incorporated and the sauce thickens, 1-2 minutes. Turn off the heat and stir in the white cheddar until melted and smooth. Season with salt and pepper.
6. Stir the drained cavatappi into the sauce until coated. If the mixture is too thick, add a splash more water. If your pan isn’t 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.
7. Broil until the cheese melts, 2-3 minutes, watching carefully to avoid burning. Drizzle with the smoky red pepper crema, top with 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 or rotini works well in this recipe.

How 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.

Can I prepare this dish ahead of time?

You can assemble the mac and cheese (without the tortilla chip topping) and refrigerate. When ready to serve, add the chips and cheese, then broil until hot and bubbly.