Categories: Pasta

Ingredients

• 1 lb. large elbow macaroni
• Kosher salt
• Freshly ground black pepper
• 12 oz. white American cheese
• 8 oz. extra-sharp Cheddar cheese
• 6 tbsp. unsalted butter
• 6 tbsp. all-purpose flour
• 4 c. whole milk
• 2 can diced tomatoes and green chiles
• 1 can mild green chiles
• 1/2 c. chopped fresh cilantro leaves
• 1 c. finely crushed tortilla chips
• 1/2 tsp. chili powder

Directions

1. Preheat oven to 425 degrees F. Cook pasta in boiling salted water according to package directions; drain.
2. Toss together American and Cheddar cheese in a bowl. Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and cook, whisking constantly, until thickened, 8 minutes. Stir in tomatoes and chiles and cook, 2 minutes. Remove from heat and whisk in 4 cups cheese mixture until smooth. Stir in pasta and cilantro. Season with salt and pepper. Transfer to a lightly buttered 3-quart baking dish.
3. Add chips and chili powder to bowl with remaining cup cheese mixture and toss to combine. Sprinkle over pasta. Bake until golden brown, 12 to 15 minutes. Serve sprinkled with cilantro.

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