- 1/2 pound macaroni or whole wheat macaroni
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and pepper
- 1 cup pepper Jack cheese, shredded
- 1 cup sharp cheddar cheese
- 1/3 cup salsa verde
- A handful of thin corn tortilla chips, lightly crushed
Cook the pasta to al dente. Drain and reserve.
Melt the butter in a saucepot over medium heat, sprinkle in the flour and whisk for 1 minute. Whisk in the milk and season with salt and pepper. Let thicken to coat the back of a spoon, then melt the cheeses into the sauce. Fold the reserved mac into the cheese sauce, then fold in the salsa and tortilla chips.