HF EPIC Nacho Mac 'n Cheese
Entrees
Ingredients
4 Scallions, thinly sliced, whites and greens separated
2 Poblanos, diced
Salt
Pepper
2 Cloves of Garlic, minced
3 TBSP Greek Yogurt
3 TBSP Southwestern Spices
12 oz Cavatappi Pasta
3 TBSP Butter
2 TBSP Flour
3/4 cup Water
6 oz Cream Cheese
2 Cups White Cheddar
3 oz Tortilla Chips
1 Cup Mexican Cheese
2 tsp Hot Sauce
Directions
Bring a medium pot of salted water to a boil.
In small bowl, combine Greek Yogurt and 1 TBSP of Southwestern Spices. Add 1 tsp of water at a time to adjust consistency.
Add pasta to boiling water and cook 9-11 minutes. Reserve 1 cup of pasta water, then drain.
While pasta cooks, heat oil in oven proof pan over medium heat. Add poblano, salt, and pepper. Cook until softened, 4-5 minutes. Add butter, scallion whites, garlic, and 2 TBSP Southwestern Spices. Cook until butter melts, about 1 minute. Stir flour into pan and cook until pasty, about 1 minute. Gradually stir 3/4 cup of water until fully combined.
Heat broiler to high. Add cream cheese to pan and cook until fully incorporated and sauce is thickened, 1-2 minutes. Turn off heat. Stir in cheddar cheese until melted and smooth. Season with salt and pepper.
Stir drained pasta into sauce, adding pasta water as needed. Crush tortilla chips and sprinkle on top. Top with Mexican cheese. Broil until cheese melts, 2-3 minutes.
Top with crema, scallion greens, and hot sauce as desired.
Nutrition
1120 Calories per serving