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

Why choose between mac ‘n’ cheese and nachos when you can have both? This recipe takes creamy cavatappi pasta and gives it a nacho-inspired makeover with a queso-style spiced cheddar sauce. The result is a comforting, crowd-pleasing dish that’s perfect for game day or a fun weeknight dinner.

To replicate the nacho experience, we top the mac with crushed blue corn tortilla chips for crunch, a blend of melted cheeses and a drizzle of smoky red pepper crema. Finish with scallions and hot sauce for a fresh, spicy kick. Your family will be fighting over the last bite!

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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 Vegetable 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 poblano pepper into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green. Peel and mince the garlic. In a small bowl, combine the smoky red pepper crema with 1 teaspoon of water at a time until it reaches a drizzling consistency. Season with salt and pepper.
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 the vegetable oil in a medium ovenproof skillet (or use a large skillet for 4 servings) over medium heat. Add the diced poblano and season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Add the butter, scallion whites, garlic and Southwest spice blend. Cook, stirring, until the butter melts and the scallion whites are softened, about 1 minute.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually pour in ½ cup water (¾ cup for 4 servings) while stirring until fully combined. Add the cream cheese and cook, stirring, until the sauce thickens, 1-2 minutes. Turn off the heat and stir in the shredded white cheddar until melted and smooth. Taste and adjust seasoning with salt and pepper.
5. Add the drained cavatappi to the skillet and stir until well coated with the sauce. 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 top. 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, shells or rotini will work well.

What can I substitute for smoky red pepper crema?

You can mix sour cream with a little smoked paprika and roasted red pepper puree for a similar flavor.

How do I make this dish vegetarian?

This recipe is already vegetarian as written. Ensure your cheeses are rennet-free if needed.