Green Chile Mac And Cheese

• Salt and pepper
• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 2 jalapenos, seeded, finely chopped
• 1/2 cup all-purpose flour
• 4 cups low-fat milk, warmed
• 2 4-oz. cans chopped green chiles, drained
• 8 ounces sharp Cheddar, shredded (about 2 cups)
• 8 ounces pepper Jack, shredded (about 2 cups)
• 1 1/2 cups crushed corn chips

1. Preheat oven to 375u0b0F; 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. Drain; rinse under cold water.
2. Melt butter in a large skillet over medium-low heat. Add onion and jalapenos and saute until soft, about 10 minutes. 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. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.

salt, macaroni, unsalted butter, onion, jalapeufos, allpurpose, lowfat milk, green chiles, cheddar, pepper, corn chips

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