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Prep 20min
Total20min
Servings6
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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™ Chopped Green Chiles
1
cup crushed nacho-flavored tortilla chips
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Steps
1
Cook and drain macaroni as directed on package.
2
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.
3
Add cooked macaroni, roasted peppers and chiles; toss to combine. Serve in bowls; sprinkle with crushed tortilla chips.
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To intensify the Tex-Mex flavor, use shredded Mexican blend cheese instead of Cheddar and add 1/2 to 1 teaspoon red pepper sauce.
We prefer the consistency of whole green chiles, but you can use a 4.5-oz can of Old El Paso® chopped green chiles.
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