1 cup coarsely crushed Mission® Thin & Crispy Tortilla Chips
3 cups dry macaroni pasta
1 poblano 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 cup shredded Monterey Jack cheese
3 cups shredded cheddar cheese, divided
Cook pasta according to package directions. Meanwhile, broil poblano chile 8 minutes or until skin is blistered and blackening; turning twice. Remove pepper from oven and wrap in clean dish towel 5 minutes to steam. Remove stem and seeds of pepper and chop; set aside.
Heat oven to 350°F. In medium saucepan melt butter. Add onion and cook 2 minutes. 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. When melted, cook and stir 3 minutes or until sauce is thickened. Add cheese sauce to cooked pasta. Transfer mixture to sprayed 9×13 glass baking dish. Sprinkle with remaining 1 cup cheddar cheese and tortilla chips. Bake 15 minutes or until cheese is melted and chips are golden brown. Garnish with cilantro, if desired.
Prep time: 20 minutes
Ready in: 35 minutes