Ingredients

The following ingredients have 3 Servings
  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 cups milk
  • 1 hot green or red chile peppers
  • 4 ounces Monterey Jack cheese
  • salt and pepper

Instruction

  • Cook pasta in boiling, salted water per package directions and drain.
  • While pasta is cooking, melt 4 tablespoons of butter in a large saucepan over medium heat. Stir in the flour, incorporating it with the butter. Continue stirring or whisking for about 3 minutes or until it starts to darken slightly. Add peppers and stir to combine. Gradually whisk in milk, as it starts to thicken, whisk in the cheese.
  • When the cheese is melted and the sauce is thickened, stir in the cooked mac and cheese. Add salt and pepper to taste.
  • Serves 2-4