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Epic Nacho Mac ’n’ Cheese

Epic Nacho Mac ’n’ Cheese

with a Tortilla Chip Crust, Poblano & Smoky Red Pepper Crema

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Why choose between two comfort food dishes when you can combine them into one epic dinner? This week, our chefs give mac ’n’ cheese the nacho treatment, stirring twirly cavatappi noodles into a queso-style, creamy spiced cheddar sauce. Of course, you can’t have nachos without the toppings—here, we’ve got crumbled blue corn tortilla chips for crunch and more cheeses for melt factor, plus smoky red pepper crema, scallions, and hot sauce. Your dinner companions will be fighting over the last bite.

Tags:VeggieLightning PrepSpicy
Allergens:MilkSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

1 unit

Poblano Pepper

1 clove

Garlic

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

6 ounce

Cavatappi Pasta

(ContainsWheat)

1 tablespoon

Southwest Spice Blend

1 tablespoon

Flour

(ContainsWheat)

6 tablespoon

Cream Cheese

(ContainsMilk)

1 cup

White Cheddar Cheese

(ContainsMilk)

1.5 ounce

Food Should Taste Good™ Blue Corn Tortilla Chips

½ cup

Mexican Cheese Blend

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4686 kJ
Calories1120 kcal
Fat64 g
Saturated Fat37 g
Carbohydrate99 g
Sugar8 g
Dietary Fiber7 g
Protein37 g
Cholesterol165 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Strainer
Medium Pan
Instructionsarrow up iconarrow up icon
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1

• Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. • Core, deseed, and dice poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. • Place smoky red pepper crema in a small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

2

• Once water is boiling, add cavatappi to pot. Cook until al dente, 9-11 minutes. Drain.

3

• While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat (use a large pan for 4 servings). Add poblano and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add 2 TBSP butter (3 TBSP for 4), scallion whites, garlic, and Southwest Spice; cook, stirring, until butter melts and scallion whites are softened, 1 minute.

4

• Stir flour into pan and cook until pasty, 1 minute. Gradually stir in ½ cup water (¾ cup for 4 servings) until fully combined. • Add cream cheese and cook, stirring, until fully incorporated and sauce has thickened, 1-2 minutes. • Turn off heat; stir in cheddar until melted and smooth. Taste and season with salt and pepper.

5

• Stir drained cavatappi into pan with sauce until coated. Taste and season with salt if needed. If mixture is too thick, add a splash more water. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Using your hands, crush tortilla chips and evenly sprinkle over mac ’n’ cheese. Top with an even layer of Mexican cheese. • Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.

6

• Drizzle mac ’n’ cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.