Ingredients
1
box (16 oz) penne rigate pasta
1/2
cup butter or margarine
1/2
cup all-purpose flour
1
teaspoon salt
4 1/2
cups milk
3
cups shredded Monterey Jack or pepper Jack cheese (12 oz)
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
cup crushed zesty cheddar roasted veggie tortilla chips (about 16 chips)
Preparation
Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray. Cook and drain pasta as directed on box.
Meanwhile, in 5-quart Dutch oven or saucepan, melt butter over low heat. With whisk, stir in flour and salt until smooth. Increase heat to medium; cook until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; gradually stir in cheese and chiles until cheese is melted. Stir in cooked pasta. Pour mixture into baking dish; sprinkle with crushed chips.
Bake uncovered 20 to 25 minutes or until bubbly.
