Mac and cheese gets a Tex-Mex twist in this one-pan meal. Mildly-spicy green pepper and scallions flavor a creamy cheddar sauce, with ramen noodles and fresh tomato stirred in. A crunchy topping of toasted golden panko, scallion greens (and hot sauce if you like things spicy!) finishes this comforting meal that everyone at the table will enjoy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
4 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Mexican Cheese Blend
(Contains: Milk)
2 teaspoon
Hot Sauce
1 unit
Long Green Pepper
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 cup
Cheddar Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
• Wash and dry produce. • Core, deseed, and dice green pepper into ½-inch pieces. Thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces. Quarter lime.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat. Transfer to a small bowl. Stir in half the Southwest Spice Blend; season with salt and pepper. (You'll use remaining Southwest Spice Blend in the next step.) Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and scallion whites; season with remaining Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until veggies are tender, 2-3 minutes. • Stir in cream sauce base, cream cheese, and 1 ½ cups water (3 cups for 4 servings) and bring to a simmer. Cook, whisking, until smooth, 1-2 minutes. • Whisk in cheddar and Mexican cheese blend until melted and smooth.
• Break noodles in half and add to pan; cook, stirring vigorously, until sauce has thickened and noodles are al dente, 3-5 minutes. • Remove from heat; stir in tomato. Taste and season with salt and pepper. TIP: If sauce seems too thick, add splashes of water. • Top cheesy Tex-Mex ramen skillet with toasted panko, scallion greens, a squeeze of lime juice, and as much hot sauce as you like. Serve family style with any remaining lime wedges on the side.