Kimberly in the Kitchen Green Chile Chili Mac HD

Green Chile Chili Mac 2 ½ tbsp butter 3 tbsp flour ½ tsp cayenne (optional) 2 ½ cup whole milk, room temperature or warmed in a pan 1-2 cups New Mexican green chiles, roasted peeled and diced (Anaheim or poblano can be substituted) 1 14.5 oz can fire roasted diced tomatoes, drained 4 oz Monterey jack cheese, grated 4 oz sharp cheddar, grated salt 2 cups Taco meat (recipe below) 2 cups whole wheat elbow macaroni- uncooked In a large saucepan or saucier, melt the butter over low heat until it is bubbly but not browning. Add the flour and cayenne and whisk well. After about 1 minute, slowly add in the milk. Whisking to prevent lumps. Turn the heat up to medium and whisk or stir constantly until it is bubbly and thickening. Turn off the heat and add the chiles, tomatoes and cheese. Add some salt. Stir to let the cheese melt. Add the taco meat, stir well. Cook the pasta 1 minute less than the package says. Drain and add to the mixture. Taste for seasoning. Adjust salt to taste. Taco Meat 1 1/2 LB ground chuck 3 Tbsp chili powder ½ tsp garlic powder Salt to taste Freshly ground black pepper You only need 2 cups for this dip so you can freeze the remaining meat or use for tacos, burritos, enchiladas or nachos another night.