White Cheddar Hatch Chile Mac

1: Boil 1 lb. pasta according to package directions, usually for 1-2 minutes less than instructed.

2: In a large saucepan, melt 1/2 cup butter and whisk in 1/2 cup flour. Cook for 5-6 minutes until combined and roux is formed.

3: Slowly add in 4 cups of milk, whisking until thickened and heated through.

4: Add 2 cups shredded white cheddar and 2 cups shredded pepper jack cheese gradually, whisking until melted and combined.

5: Season with salt, pepper, garlic powder, onion powder, ground mustard, and smoked paprika.

6: Add 4 oz. can of hatch chiles to the cheese sauce and cook for 2 more minutes, stirring constantly.

7: Add boiled pasta to a large baking dish and cover with the cheese sauce. Mix well.

8: Top with toasted/seasoned breadcrumbs and bake at 375°F for 25 minutes.

9: Broil for 2-4 minutes to brown the breadcrumbs.