Epic Nacho Mac ’n’ Cheese

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

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

• Stir flour into pan until smooth and incorporated, 1 minute. Gradually stir in 1⁄2 cup water (3⁄4 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 blend. • Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.