Photo: Kate Sears; Styling: Susan Vajaranant 
Prep Time
20 Mins
Cook Time
45 Mins
Serves 12

How to Make It

Step 1

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.

Step 2

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.

Step 3

Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.

Step 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.

Also appeared in: All You, August, 2011

Ratings & Reviews

BestUCanBe's Review

April 06, 2013
Nice flavor. Even though I forgot the salt and pepper. Takes a while to prep, but it wasn't difficult to make. I think it needs the salt though. Other than the jalapeño. It is a little bland.

JustJulia21's Review

August 07, 2011