GREEN PEPPER MAC 'N' CHEESE
MAKES 6 SERVINGS.
Salt and Pepper
1 pound elbow macaroni
6 tbs unsalted butter
1 onion, chopped
2 jalapenos, seeded, minced
1/2 cup flour
4 cups low fat milk, warmed
Two 4 oz cans chopped green chiles, drained
8 oz sharp Cheddar cheese, shredded
8 oz pepper Jack cheese, shredded
1 1/2 cups crushed corn chips
Heat oven to 375 degrees. Line a baking sheet with foil. Bring a pot of salted water to a boil. Cook macaroni until al dente, drain. *Melt butter in a skillet. Add onion and jalapenos, saute until soft. Sprinkle flour on top, cook 3 min. Whisk in milk, bring to a simmer. Cook 2 min. Stir in chiles. Set aside 1/2 cup Cheddar. Add remaining Cheddar and pepper Jack to skillet, cook until cheeses have melted. Season. *Add pasta to skillet. Mist a 13x9" baking dish with cooking spray, pour in pasta mixture. In a bowl, mix corn chips with 1/2 cup Cheddar sprinkle over pasta. Place dish on baking sheet, bake until top is golden 45 min. Let rest 5 min. SERVE & ENJOY...
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