Green Chile Mac and Cheese

Ingredients

• 8 oz chiles green drained chopped canned
• 1.5 cups corn chips crushed
• 1 pound elbow macaroni 
• 0.5 cup flour all-purpose
• 2  jalapeños seeded finely chopped
• 4 cups milk low-fat warmed
• 1 small onion chopped
• 2 cups pepper jack shredded
• 12 servings salt and pepper 
• 2 cups sharp cheddar shredded
• 6 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• pot
• baking pan
• aluminum foil

Directions

1. Preheat oven to 375F; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs.
2. Drain; rinse under cold water.
3. Melt butter in a large skillet over medium-low heat.
4. Add onion and jalapeos and saut until soft, about 10 minutes.
5. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar.
6. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
7. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
8. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta.
9. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes.
10. Let rest for 5 minutes; serve.