Lone Star Beef & Pepper Mac & Cheese
with a Crispy Panko Topping
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Long Green Pepper
1 unit
Tomato
1 clove
Garlic
6 ounce
Cavatappi Pasta
(Contains Wheat)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Southwest Spice Blend
8 ounce
Cream Sauce Base
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
¼ cup
Monterey Jack Cheese
(Contains Milk)
½ cup
Mexican Cheese Blend
(Contains Milk)
10 ounce
Ground Beef
Not included in your delivery
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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 3⁄4 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.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef* and cook, breaking up meat into pieces, until cooked through, 4-6 minutes.
• 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.
Stir beef into pot along with drained cavatappi until evenly combined.
• 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.
Ground Meat is fully cooked when internal temperature reaches 160°.
