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Southwest Cheesy-Chile Mac with Pepita-Parmesan
2 or 4 Serving Dinner

Southwest Cheesy-Chile Mac

with Pepita-Parmesan

Add some southwestern flair to your favorite childhood dish with spicy pickled jalapeños and sweet roasted red peppers. Our new, gooey, cheesy, chile con queso makes whipping this up a cinch. Nutritional yeast, a deactivated yeast that’s a great source of B vitamins (except for B12), imparts a nutty, cheesy flavor rivaling that of parmesan. We combine it with pepitas for a rich, crunchy topping.

Tags: High-Protein Less Prep Soy-Free Nut-Free Chef's Choice
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
730
FAT
25g
CARBOHYDRATES
94g
PROTEIN
31g

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INGREDIENTS

  1. 6 oz cavatappi pasta
  2. 1/4 cup pepitas, roughly chopped
  3. 2 tbsp nutritional yeast
  4. 12 oz chile con queso
  5. 2 oz pickled jalapeños, chopped Spicy
  6. 4 oz roasted red peppers, rinsed and drained
  7. Salt*
  8. Pepper*
Allergens: wheat
Tools: Large pot
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
730
FAT
25g
CARBOHYDRATES
94g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the pasta and make the pepita-parmesan

Bring large pot of salted water to a boil. Add pasta, stir, and cook until al dente, 8 to 10 minutes. Drain and return to pot, off heat. In small bowl, stir together pumpkin seeds, nutritional yeast, and a pinch of salt.

2
Heat the sauce

Add chile con queso, jalapeños, and red peppers to pot with pasta and stir over medium-low heat until sauce is melted and pasta is coated, 2 to 3 minutes.

3
Serve

Divide cheesy-chile mac between serving bowls and sprinkle with pepita-parmesan. Dig in!

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