Organic Beef & Pepper Mac & Cheese
with a Crispy Panko Topping
- Wheat
- Milk
Mac and cheese just got a flavorful makeover that’s got heads turning. This Tex-Mex twist on a classic is all about Southwestern flair: lightly charred green pepper, roasted garlic, diced tomato, and four kinds of cheese add serious oomph to the creamy sauce. This super savory melange coats corkscrew cavatappi, then is sprinkled with a layer of crispy panko. Beautiful!
Ingredients
10 ounce
Organic Ground Beef
½ cup
Panko Breadcrumbs
(Contains: Wheat)
6 ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
8 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Long Green Pepper
1 clove
Garlic
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
Halve green pepper lengthwise; remove stem and seeds. Dice tomato. Peel garlic clove and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
Place green pepper halves, cut sides down, on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet.
Roast on top rack until green pepper is tender and lightly blistered and garlic is softened, 15-17 minutes.
Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice green pepper. Mash garlic with a fork.
Heat broiler to high or heat oven to 500 degrees.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¾ cup pasta cooking water, then drain.
Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice Blend (you’ll use the rest later). Season with salt and pepper.
Heat empty pot used for pasta over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice Blend; bring to a simmer, whisking, until smooth, 1-2 minutes.
Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese blend until melted and smooth.
Stir drained cavatappi, mashed garlic, diced green pepper, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Taste and season with salt and pepper if necessary.
Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning.
Divide between plates or serve directly from baking dish.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Cheese lovers rejoice — this dish packs a wonderful taste experience! Some found it mild; adding onion could boost flavor.
- Ease of prep: Easy to prepare, making it a great choice for a comforting meal on a cold day 🍲.
- Suggestions: Consider swapping beef for bacon to better complement the mac and cheese flavors.
- Leftovers: Reheating in the microwave can make cheese lumpy; try gentle stovetop reheating for better texture.
