Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
1
cup coarsely crushed Mission Thin & Crispy Tortilla Chips -
3
cups dry macaroni pasta -
1
pobalno chile pepper -
¼
cup butter -
¼
cup onion -
¼
cup flour -
¼
tsp salt -
½
tsp dry mustard -
4
cups whole milk (or 2% milk) -
2
cups shredded Monterey Jack cheese -
3
cups shredded cheddar cheese, divided
INSTRUCTIONS
-
Step 1
Cook pasta according to package directions. Meanwhile, broil poblano chile 8 minutes or until skin is blistered and blackening; turning twice.
-
Step 2
Remove pepper from oven and wrap in clean dish towel 5 minutes to steam. Remove stem and seeds of pepper and chop; set aside.
-
Step 3
Heat oven to 350°F. In medium saucepan melt butter. Add onion and cook 2 minutes.
-
Step 4
Whisk in flour and dry mustard; cook 1 minute and whisk in milk. Stir in Monterey Jack cheese and 2 cups of the cheddar cheese until melted.
-
Step 5
When melted, cook and stir 3 minutes or until sauce is thickened. Add cheese sauce to cooked pasta.
-
Step 6
Transfer mixture to sprayed 9×13 glass baking dish. Sprinkle with remaining 1 cup cheddar cheese and tortilla chips.
-
Step 7
Bake 15 minutes or until cheese is melted and chips are golden brown. Garnish with cilantro, if desired.