Name: Southwestern Macaroni and Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: New American
Ingredients: 1 tblsp unsalted butter; 1 tblsp all-purpose four; 1/2 tsp salt; 1/4 tsp garlic powder; 1 cup(s) whole milk; 1 1/2 cup(s) Mexican shredded cheese blend; 4 oz whipped or regular cream cheese; 1 jalapeño pepper, diced; 1 can (4-1/2 to 7 ounces) mild or medium green chilies; 1 lb cooked short pasta (elbow macaroni, penne, rotini); 1 cup(s) tortilla chips, crushed; hot sauce, as desired

Ingredients

Servings:

1 tblsp

unsalted butter

1 tblsp

all-purpose four

1/2 tsp

salt

1/4 tsp

garlic powder

1 cup(s)

whole milk

1 1/2 cup(s)

Mexican shredded cheese blend

4 oz

whipped or regular cream cheese

jalapeño pepper, diced

can (4-1/2 to 7 ounces) mild or medium green chilies

1 lb

cooked short pasta (elbow macaroni, penne, rotini)

1 cup(s)

tortilla chips, crushed

hot sauce, as desired

Directions 7 steps | 25 Minutes

Step 1

In a large sauce pan, melt butter over medium heat.

Step 2

Whisk in flour, salt and garlic powder.

Step 3

Add milk and whisk to combine. Increase temperature to high and bring mixture to a boil to activate thickening. Then drop the temperature to low and let simmer for about 5 to 7 minutes.

Step 4

Once the mixture thickens, add the cream cheese, Mexican cheese, jalapeño and green chilies. Stir until cheese is melted and the mixture is smooth. Add a little more milk to loosen the cheese mixture if needed. Add more salt or seasoning, to taste.