Epic Nacho Mac ’n’ Cheese

Name: Epic Nacho Mac ’n’ Cheese with a Tortilla Chip Crust, Poblano & Smoky Red Pepper Crema
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; 1 unit Poblano Pepper; 1 clove Garlic; 2 tablespoon Smoky Red Pepper Crema; 6 ounce Cavatappi Pasta; 1 tablespoon Southwest Spice Blend; 1 tablespoon Flour; 6 tablespoon Cream Cheese; 1 cup White Cheddar Cheese; 1.5 ounce Food Should Taste Good™ Blue Corn Tortilla Chips; ½ cup Mexican Cheese Blend; 1 teaspoon Hot Sauce; 1 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

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

Recipe Development TeamPublished on October 19, 2020

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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:

Veggie

•Lightning Prep

•Spicy

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Poblano Pepper

1 clove

Garlic

2 tablespoon

Smoky Red Pepper Crema

(Contains: Milk, Soy)

6 ounce

Cavatappi Pasta

(Contains: Wheat)

1 tablespoon

Southwest Spice Blend

1 tablespoon

Flour

(Contains: Wheat)

6 tablespoon

Cream Cheese

(Contains: Milk)

1 cup

White Cheddar Cheese

(Contains: Milk)

1.5 ounce

Food Should Taste Good™ Blue Corn Tortilla Chips

½ cup

Mexican Cheese Blend

(Contains: Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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

•Medium Pot

•Small Bowl

•Strainer

•Medium Pan

Instructions

• 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.

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

• 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.

• 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.

• 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.