Ingredients
3
cups uncooked elbow macaroni (12 oz)
2
tablespoons butter
2
tablespoons Gold Medal™ all-purpose flour
2
cups half-and-half
3
cups shredded sharp Cheddar cheese (12 oz)
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon pepper
1
jar (12 oz) roasted red bell peppers, drained, chopped
1
can (4 oz) Old El Paso™ whole green chiles, drained, chopped
1
cup crushed nacho-flavored tortilla chips
Preparation
Cook and drain macaroni as directed on package.
Meanwhile, in 3-quart saucepan, melt butter over medium heat. Stir in flour with whisk until smooth; cook 1 minute. Add half-and-half, cheese, cumin, salt and pepper; cook and stir until cheese is melted.
Add cooked macaroni, roasted peppers and chiles; toss to combine. Serve in bowls; sprinkle with crushed tortilla chips.
