Epic Nacho Beef Mac ’n’ Cheese with a Tortilla Chip Topping

• porzioni: 2 servings
• tempo di preparazione: 25 minutes
• tempo totale: 30 minutes

Ingredienti

1 unit Long Green Pepper

2 unit Scallions

1 clove Garlic

2 tablespoon Smoky Red Pepper Crema

6 ounce Cavatappi Pasta

1 tablespoon Southwest Spice Blend

1 tablespoon Flour

6 tablespoon Cream Cheese

1 cup White Cheddar Cheese

1 ½ ounce Blue Corn Tortilla Chips

½ cup Mexican Cheese Blend

1 teaspoon Hot Sauce

Salt

Pepper

Cooking Oil

Butter

10 ounce Ground Beef

Istruzioni

• Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-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, stirring occasionally, until al dente, 9-11 minutes. Drain.

• While pasta cooks, heat a drizzle of oil in a medium, preferably ovenproof, pan (use a large, preferably ovenproof, pan for 4 servings) over medium heat. Add green pepper and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add Southwest Spice Blend, scallion whites, garlic, and 2 TBSP butter (3 TBSP for 4); cook, stirring, until butter has melted and scallion whites are softened, 1 minute. Add beef* or turkey* to pan along with green pepper. Cook, breaking up meat into pieces, until green pepper is softened and beef or turkey is browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

• Stir flour into pan until smooth and incorporated, 1 minute. Gradually stir in 1⁄2 cup water (3⁄4 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 blend. • Broil until cheese melts, 2-3 minutes. TIP: Watch carefully to avoid burning.

• Divide mac ’n’ cheese between bowls; drizzle with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve. Ground Meat is fully cooked when internal temperature reaches 160°.

Nutrizione

• Calorie: 1450 kcal
• Grassi Totali: 90 g
• Grassi Saturi: 44 g
• Colesterolo: 255 mg
• Sodio: 1030 mg
• Carboidrati Totali: 95 g
• Fibra Alimentare: 8 g
• Zuccheri Totali: 10 g
• Proteine: 60 g