• 2 cups elbow macaroni
• 3 tbsp butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups grated cheese of choice I used a
  mix of Monterey Jack and cheddar
• 1 cup diced fire roasted hatch chile peppers or to taste

1. Bring a large pot of water to a boil and cook pasta according to the package’s instructions.

2. Deseed and dice 5 Hatch Roasted Green Chiles. This will make 1 Cup of diced green chile.

3. In another large pan, melt the butter over a medium heat. Then add in the flour and mix until completely smooth. This will take about 3 minutes.

4. Pour 1 cup of milk in a steady stream while whisking until it becomes a smooth paste. Add the rest of the milk and whisk until smooth.

5. Remove the mixture from the heat and add the salt, pepper, diced hatch chile, and cheese. Stir until cheese is melted. Add the drained pasta and gently mix.