Ingredients
Scale
- 8 ounces macaroni pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for creaminess)
- 8 ounces sharp cheddar cheese, grated
- 4 ounces Monterey Jack cheese, grated
- 1 can (4 ounces) green chilies, drained
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/2 teaspoon ground cumin (optional for extra flavor)
- Breadcrumbs or crushed tortilla chips for topping (optional)
- Fresh cilantro or green onions, for garnish (optional)
Instructions
- Cook the Pasta:
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Roux:
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste, creating a roux.
- Add Milk:
- Gradually add the milk while continuously whisking to prevent lumps. Cook until the mixture starts to thicken and is smooth.
- Add Cheese:
- Lower the heat and add the grated cheddar and Monterey Jack cheeses, stirring until the cheese is completely melted and the sauce is smooth.
- Combine with Green Chilies:
- Stir in the drained green chilies, garlic powder, salt, pepper, and ground cumin (if using). Mix well until all ingredients are evenly distributed.
- Mix with Pasta:
- Add the cooked macaroni to the cheese sauce, stirring to ensure the pasta is fully coated.
- Bake (Optional):
- For a crispy top, transfer the mac and cheese to a greased baking dish, sprinkle with breadcrumbs or crushed tortilla chips, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the top is golden and crispy.
- Serve:
- Garnish with fresh cilantro or chopped green onions before serving, if desired.