White Cheddar Hatch Chile Mac and Cheese

1: Boil 1 lb. pasta of your choice according to package directions, usually for 1-2 minutes less, as it will cook in the oven.

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 well combined and thickened.

4: Add 2 cups shredded white cheddar and 2 cups shredded pepper jack cheese, about 1/2 cup at a time, whisking constantly until melted.

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

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

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