Epic Nacho Mac ’n’ Cheese

Name: Epic Nacho Mac ’n’ Cheese with a Tortilla Chip Crust, Poblano & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 unit Scallions; 1 unit Poblano Pepper; 1 clove Garlic; 2 tbsp Smoky Red Pepper Crema; 6 oz Pasta; 1 tbsp Southwest Spice Blend; 1 tbsp All-Purpose Flour; 6 tbsp Cream Cheese; 1 cup Cheddar Cheese; 1 1/2 oz Corn; 1/2 cup Mexican Cheese Blend; 1 tsp Hot Sauce; 1 tsp Cooking Oil; 2 tbsp Butter; Salt; Black Pepper

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

By Recipe0 System

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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 unit Poblano Pepper
1 clove Garlic
2 tbsp Smoky Red Pepper Crema
6 oz Pasta
1 tbsp Southwest Spice Blend
1 tbsp All-Purpose Flour
6 tbsp Cream Cheese
1 cup Cheddar Cheese
1 1/2 oz Corn
1/2 cup Mexican Cheese Blend
1 tsp Hot Sauce
1 tsp Cooking Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
3

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.
4

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.
5

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.
6

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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