- 6 cups whole milk (this varies based on how thick the cheese sauce is)
- 8 tablespoons unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 1 tablespoon kosher salt, plus more to taste
- 1 pound elbow macaroni
- 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups) (You can also use whatever cheese you prefer)
- 3 ounces grated Pecorino Romano cheese (about 1 cup) (Again, if you prefer a different cheese, then go with that!)
- 3 ounces grated parmesan cheese (about 1 cup) (Again, if you prefer a different cheese, then go with that!)
- 1 13oz. container Bueno extra hot green chile (This step is non-negotiable)
Directions for the béchamel (a.k.a cheese sauce):
Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.
In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat.
While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth.
Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the heat and set aside.
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (At this point, being pre-heating the oven to 400°F and arrange a rack in the center of the oven).
Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta, green chile and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with additional grated cheese (your preference on type, but I used Pecorino Romano and Parmesan), and bake until bubbling and brown on top, about 25 to 30 minutes.
This Recipe was created by Alissa Ferguson, a variation of a Recipe by Maggie Simms