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Ingredients
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Crispy Taki Mac Base
Creamy Cheese Sauce
Taki Crunch & Seasoning
Finishes & Garnish
Method
Crispy Taki Mac Base
Cook pasta
Bring 6 cups water and 1 tsp salt to a rolling boil in a medium pot. Add 8 oz elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup pasta water, then drain the pasta and return to the pot off heat. Stir in 2 tbs unsalted butter to coat and keep warm.
Creamy Cheese Sauce
Make roux
In a small saucepan over medium heat, whisk together 1.25 cups whole milk and 1.5 tbs all-purpose flour until smooth (no lumps). Alternatively, melt 1 tbs butter, whisk in flour to form a paste, then gradually whisk in milk. Cook, stirring, until mixture thickens slightly (2–3 minutes).
Finish cheese sauce
Lower heat to medium-low. Whisk in 2 oz softened cream cheese until smooth. Add 1 cup freshly grated sharp cheddar and 2 tbs grated parmesan a handful at a time, stirring until fully melted and silky. Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp black pepper. If sauce is too thick, thin with up to 1/4–1/2 cup reserved pasta water until it reaches a glossy, spoonable consistency.
Combine
Pour the cheese sauce over the buttered pasta in the pot. Stir gently to coat evenly. Keep warm on the lowest heat or in a warm oven (200°F/95°C) while you prepare the Takis crunch.
Taki Crunch & Seasoning
Crush Takis
Place 2 cups mini Taki chips in a resealable bag and crush with a rolling pin or pulse 3–4 times in a food processor until you have mostly small pieces with some fine dust. Reserve 1 tsp of the fine dust separately for extra seasoning (optional).
Toast/crisp the crumbs (optional but recommended)
Heat 1 tbs neutral oil in a small nonstick skillet over medium. Add the crushed Takis and toast, stirring constantly, 1–2 minutes until lightly crisp and fragrant. This intensifies flavor and removes any residual staleness. Remove from heat and stir in 1 tsp lime zest. If you prefer not to use oil, spread crumbs on a baking sheet and toast at 350°F (175°C) for 4–6 minutes, checking to avoid burning.
Adjust seasoning
If you reserved a bit of fine dust from the crushed Takis, stir it into the crumbs now to distribute extra chili-lime flavor. Taste carefully (it will be concentrated) and add more lime zest or a pinch of salt if needed.
Assembly & Garnish
Top: Generously sprinkle the toasted crushed Takis over each portion, pressing lightly so some crumbs adhere to the cheesy surface. Add extra reserved Taki dust to taste for heat.
Finish: Scatter 2 tbs finely chopped cilantro over the top (divide across servings). Serve with lime wedges and advise diners to squeeze lime over their portion. Offer hot sauce on the side if extra heat is desired. Adjust final salt to taste.
Serve immediately so the Taki crunch remains crisp against the creamy mac.