- Salt and pepper
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 2 jalapeños, 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
- calories 464
- fat 23 g
- satfat 13 g
- protein 18 g
- carbohydrate 45 g
- fiber 3 g
- cholesterol 59 mg
- sodium 529 mg
How to Make It
Preheat oven to 375ºF; 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.
Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté 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.
Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
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.