• 1/2 pound macaroni or whole wheat macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • Salt and pepper
  • 1 cup pepper jack cheese, shredded
  • 1 cup sharp cheddar cheese
  • 1/3 cup salsa verde
  • A handful lightly crushed thin corn tortillas



Cook pasta to al dente. Drain and reserve.



Melt butter in a saucepot over medium heat, sprinkle in flour and whisk 1 minute. Whisk in milk and season with salt and pepper. Let thicken to coat the back of a spoon then melt cheeses into sauce. Fold reserved mac into cheese sauce then fold in salsa and tortillas.