Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being[/b]

******************************

Please Fave the original Here

The second gem from !

******************************

Recipe: https://www.hellofresh.com/recipes/.....88a0150a5570f4

Thoughts: This is tasty, but I want to add taco seasoned ground turkey to the recipe. I accidentally burned some of the chips but I took most of the burnt stuff off and there was plenty left over. The chips add a nice crunch and I quite like this. I'm not sure how to get a couple of the ingredients though.

---

Recipe is as follows:

2 unit Scallions

1 unit Poblano Pepper

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

1.5 ounce Food Should Taste Good™ Blue Corn Tortilla Chips

½ cup Mexican Cheese Blend

1 teaspoon Hot Sauce

1 teaspoon Cooking Oil

2 tablespoon Butter

Kosher Salt

Pepper

To make:

• 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.

Cook Pasta
2
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Start Sauce
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.

Finish Sauce
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.

Mix & Broil Mac 'N' Cheese
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.

Serve
6
• Drizzle mac ’n’ cheese with smoky red pepper crema. Top with scallion greens and as much hot sauce as you like. Serve.