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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
• Drizzle mac ’n’ cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.
