Green Chile Mac and Cheese Cost per serving: $1.28

Don't scramble around the day of the party—you can partially make this dish (through step three) up to a day in advance. Simply cover and refrigerate; the morning of your get-together, sprinkle on the topping and bake.


















Salt and pepper

1 pound elbow macaroni $

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6 tablespoons unsalted butter

1 small onion, chopped $

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2 jalapeños, seeded, finely chopped

1/2 cup all-purpose flour

4 cups low-fat milk, warmed $

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2 4-oz. cans chopped green chiles, drained

8 ounces sharp Cheddar, shredded (about 2 cups) $

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8 ounces pepper Jack, shredded (about 2 cups)

1 1/2 cups crushed corn chips $

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Preparation

1. 1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
2. 2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
3. 3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
4. 4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.