Mexican Macaroni And Cheese

• 3 cups uncooked elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 tablespoon lime juice
• 2 cups shredded cheddar cheese, divided
• 1-1/2 cups shredded pepper Jack cheese, divided
• 2 tablespoons chopped jalapeno pepper
• 1 to 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon paprika

1. Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted.
2. Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat.
3. Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350u0b0 for 15-20 minutes or until cheese is melted.

elbow macaroni, butter, allpurpose, milk, lime juice, cheddar cheese, pepper, jalapeno pepper, chili powder, salt, paprika

Taken from www.tasteofhome.com/recipes/mexican-macaroni-and-cheese/ (may not work)