Green Chile Mac and Cheese

• 1 lb elbow macaroni
• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 2 jalapenos (seeded and finely chopped)
• 12 cup all-purpose flour
• 4 cups low-fat milk, warmed
• 8 ounces green chilies, chopped and drained
• 8 ounces sharp cheddar cheese, shredded, divided
• 8 ounces monterey jack pepper cheese, shredded
• salt
• pepper
• 1 12 cups corn chips, crushed

1. Preheat oven to 375 degrees Fahrenheit.
2. Line a large baking sheet with foil.
3. Bring a large pot of salted water to a boil.
4. Cook macaroni until al dente, about 8 minutes, or as label directs.
5. Drain and rinse under cold water.
6. Melt butter in a large skillet over medium-low heat.
7. Add onion and jalapenos and saute until soft, about 10 minutes.
8. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes.
9. Slowly whisk in warm milk.
10. Raise heat to medium and slowly bring to a simmer, stirring constantly.
11. Cook for 2 minutes.
12. Stir in chilies.
13. Set aside 1/2 cup of cheddar.
14. Add remaining cheddar and all pepper jack cheese to skillet and cook, stirring, until all cheese is melted.
15. Season with salt and pepper.
16. Add pasta to skillet and stir.
17. Spray a 13x9 inch baking dish with cooking spray.
18. Pour in pasta mixture.
19. In a bowl, combine crushed corn chips with reserved 1/2 cup cheddar and sprinkle over pasta.
20. Place dish on a lined baking sheet.
21. Bake until pasta mixture is bubbling and top is golden, about 40 to 45 minutes.
22. Let rest for 5 minutes and serve.

elbow macaroni, unsalted butter, onion, jalapenos, flour, lowfat milk, green chilies, cheddar cheese, pepper cheese, salt, pepper, corn chips

Taken from www.food.com/recipe/green-chile-mac-and-cheese-463564 (may not work)