Directions 7 steps | 25 Minutes
In a large sauce pan, melt butter over medium heat.
Whisk in flour, salt and garlic powder.
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.
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.
Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Transfer to a serving dish and top with crushed tortilla chips.
Serve hot. Drizzle Southwestern macaroni and cheese with hot sauce as desired and enjoy.