Green Chile Mac and Cheese
Prep Time: 20 minutes
Cook Time: 45 minutes
Other Time: 5 minutes

1 LB Elbow Macaroni noodles(follow cooking instructions on box)
1 EA fresh jalapeno seeded and minced
1 EA small white onion, minced
4 oz Can diced green chile's, rinsed
2 1/4 Cups shredded cheddar cheese(reserve 1/4 cup for topping)
2 Cups shredded pepper jack cheese
1/4 Cup grated Parmesan cheese
1 LB Velveeta cheese, cubed
3 TBSP melted butter
3 TBSP all-purpose flour
3 Cups of milk
2-3 Dashes of your favorite hot pepper sauce
Salt and Pepper to taste

Crumb Topping

1/4 Cup crushed Goldfish or Cheez-it crackers
1/4 Cup shredded cheddar cheese
1 TBSP fresh chopped or dried cilantro
1 TBSP melted butter

PREHEAT OVEN TO 375 DEGREES

In a large stock pot, bring one gallon of water, and 1 TBSP salt to a boil. Follow cooking instructions on package to cook pasta Al Dente. Drain and rinse under cold water, set aside.

In a large saucepan melt butter over medium-low heat. Add minced onion and jalapeno, saute until soft. About 10 minutes. Sprinkle with flour, stirring constantly until well mixed.

Raise heat to medium, slowly whisk in milk until entire mixture is smooth and creamy looking, being sure to dissolve all lumps of flour. Stir in diced green chile's.

Add cheddar (reserving 1/4 for topping) pepper jack, Parmesan, and Velveeta cheeses to saucepan. Remember to add cheese a little at a time, stirring constantly to make sure cheese has completely melted and sauce is smooth and creamy. Season to taste with salt and pepper and a couple dashes hot pepper sauce.

Grease a 9x13 baking dish with either butter or non stick spray and pour a little of the cheese sauce into the bottom of the dish to coat. Add pasta, pour remaining cheese sauce over the top and stir together until well blended. Bake uncovered for about 35 minutes.

In the meantime, melt 1 TBSP butter in a skillet. Combine 1/4 cup crushed crackers, 1/4 cup cheddar cheese and 1 TBSP fresh chopped or dried cilantro together in skillet until well coated with the melted butter. Set aside. After the first 35 minutes, remove from oven and sprinkle crumb topping over top of mac and cheese. Return to the oven for another 10 minutes until pasta is bubbling and topping is golden brown. Remove from oven and let rest for 5 minutes before serving.