- 4 tbsp. butter
- ¼ cup flour
- 2 ½ cups milk
- 2 cups shredded white cheddar cheese
- Salt and black pepper, to taste
- ½ lb. elbow macaroni, cooked in boiling salted water until barely tender
- ½ cup roasted green Chile peppers, canned, drained and chopped
In saucepan, melt butter and add the flour. Cook over medium heat for one minute, stirring.
Gradually add the milk, about 1 cup at a time while whisking to make a smooth sauce.
Bring to a gentle boil after each addition. When all of the milk is added, bring back to a gentle boil and gradually add the shredded cheeses (reserve ½ cup for the topping later) while whisking to make a smooth sauce. Season to taste with salt and pepper. Toss in a bowl with the cooked pasta. Stir in the roasted green Chile peppers.
Transfer the pasta and sauce into a casserole dish that has been sprayed with vegetable spray, or use individual ramekins or oven-proof serving dishes.
Top with the remaining ½ cup of shredded cheese.
Bake in 400ºF oven for about 30 minutes or until very hot and the top is brown and crusty. Serve with your favorite fresh vegetables, bread, etc.
Enjoy and Happy Superbowl!