Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
Directions
Cook the elbow macaroni according to the package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat.
Add the flour and stir constantly for 1 minute, until the mixture is smooth.
Gradually whisk in the milk, stirring constantly until the mixture is thickened and bubbly.
Stir in the shredded cheddar and Monterey Jack cheeses, diced green chilies, diced tomatoes, chopped cilantro, ground cumin, chili powder, salt, and pepper.
Add the cooked macaroni to the cheese sauce and stir to combine.
Pour the mac and cheese into a greased 9x13-inch baking dish.
Sprinkle the crushed tortilla chips over the top of the mac and cheese.
Bake for 20-25 minutes, or until the mac and cheese is hot and bubbly and the topping is golden brown.
Add queso fresco on top & serve your Mexican mac and cheese hot and enjoy!