Cook macaroni according to package directions in boiling, salted water.Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour, salt, ground cumin, garlic powder, and black pepper; cook until bubbly.Gradually add milk; cook and stir until thickened. Add diced green chiles.Reduce heat to low and add cheese, stirring until melted and smooth.Drain cooked macaroni; add to cheese sauce and stir to coat evenly.
Yield: 4 servings
Prep time: 15 minutes
Kitchen Kimberley’s Tips:• Got leftovers? Place them into a lightly greased baking dish and top with additional shredded Pepper Jack cheese, to taste. Bake or microwave until heated through and cheese is melted.• For a variation on this recipe, stir in one can of chili with beans and cook until heated through. Now enjoy your “Cheesy Southwest Chili Mac”!