- 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.