Epic Nacho Mac ’n’ Cheese
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Epic Nacho Mac ’n’ Cheese

Epic Nacho Mac ’n’ Cheese

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

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.


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

Total Time25 minutes
Prep Time5 minutes


serving amount

2 unit


1 unit

Poblano Pepper

1 clove


2 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

6 ounce

Cavatappi Pasta

(Contains Wheat)

1 tablespoon

Southwest Spice Blend

1 tablespoon


(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

Cooking Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1110 kcal
Fat64 g
Saturated Fat37 g
Carbohydrate100 g
Sugar8 g
Dietary Fiber7 g
Protein36 g
Cholesterol160 mg
Sodium950 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.


Medium Pot
Small Bowl
Medium Pan


Prep & Mix Crema

• Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry 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.

Cook Pasta

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

Start Sauce

• While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan over medium heat (use a large, preferably ovenproof, 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.

Finish Sauce

• Stir flour into pan and cook until smooth and incorporated, 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.

Mix & Broil Mac 'N' Cheese

• 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.


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

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