Tex-Mex Mac and Cheese

By carvalhohm2

Ingredients

• 1 box (16 oz) penne rigate pasta
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 4 1/2 cups milk
• 3 cups shredded Monterey Jack or pepper Jack cheese (12 oz)
• 2 cans (4.5 oz each) chopped green chiles
• 1 cup crushed zesty Cheddar roasted veggie tortilla chips (about 16 chips)

Details

Servings 9
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. Cook and drain pasta as directed on box.

2 Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; gradually stir in cheese and chiles until cheese is melted. Stir in cooked pasta. Pour mixture into baking dish; sprinkle with crushed chips.

3 Bake uncovered 20 to 25 minutes or until bubbly.

For a slightly less spicy flavor, use plain Monterey Jack cheese and less pepper.