Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons butter
  • 2 shallots
  • finely chopped
  • 2 cloves garlic
  • finely chopped
  • 1 jalapeño
  • seeded and chopped
  • Salt and pepper
  • 2 tablespoons cornstarch
  • 2 1/2 cups whole milk
  • 6 ounces cream cheese
  • 1/2 to 3/4 pound smoked yellow cheddar trimmed of smoky rind
  • shredded (about 2 cups)
  • 1/3 pound sharp yellow cheddar
  • shredded (about 1 cup)
  • 2 4-ounce cans diced green chiles
  • drained
  • 1 pound elbow macaroni
  • 1 rounded tablespoon yellow mustard
  • such as French's
  • Pico de gallo or salsa
  • for topping
  • A handful of tortilla chips
  • for garnish

Instruction

  • Bring a large pot of water to a boil for the pasta
  • In a medium saucepan, melt the butter over medium heat
  • Add the shallots, garlic and jalapeño
  • Cook, stirring often, until softened, about 3 minutes; season with salt and pepper
  • Stir in the cornstarch then add the milk
  • Bring to a bubble then add the cream cheese, stirring until it melts, 3-5 minutes
  • Add both cheddars and stir in a figure-eight motion until melted, about 5 minutes
  • Stir in the canned chiles and reduce the heat to low
  • Salt the boiling water
  • Add the pasta; cook to al dente
  • Stir the mustard into the queso sauce and remove from the heat
  • Drain the pasta and toss with the sauce
  • Top with the pico de gallo and a few crushed tortilla chips, and serve