Ancient Crunch
Dinner
Mac and cheese is already comfort food at its finest, but this version takes things up a notch with a crunchy, spicy finish. Pepper jack and cheddar make the sauce rich, creamy, and just a little fiery, while a blanket of crushed MASA Cobanero bakes on top until golden and crisp. The result? A bubbling dish that’s equal parts cheesy comfort and bold crunch, ready to steal the spotlight at any table.
¼ cup salted butter
¼ cup all-purpose flour
2½ cups heavy cream
8 oz pepper jack cheese, shredded
8 oz cheddar cheese, shredded
16 oz elbow pasta, cooked
2 cups MASA Chips Cobanero, crushed
Preheat oven to 350℉. Lightly grease a 13x9 glass baking dish and set aside.
In a large pot, melt butter over medium-low heat. Stir in flour until a thick paste forms.
Slowly whisk in heavy cream until smooth and slightly thickened. Reduce heat to low and add cheeses, one cup at a time, stirring until fully melted and creamy.
Add cooked pasta to the cheese sauce and stir until coated. Pour into the prepared baking dish.
Evenly sprinkle crushed MASA Chips Cobanero over the top.
Bake for 10–15 minutes, until cheese is bubbling and the topping is lightly browned.
Cool for a few minutes before serving.
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