Ingredients
- 16 ounces dry macaroni pasta
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon onion powder
- 4 tablespoon Dijon mustard
- 4 cups milk
- 1/2 cup milk
- 8 ounces reduced-fat cream cheese (softened)
- 20 ounces shredded cheddar cheese
- 2 cans (8 ounce) green chilies (each can 4 ounces, if you want more add in another can or two)
- 3/4 cup grated Parmesan cheese
- Paprika
How to Make
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Step 1: Cook macaroni according to package directions, drain, and set aside. Melt butter in large deep pan over medium heat. Stir in flour and cook 1 to 2 minutes, stirring constantly. Stir in salt, pepper, onion powder & Dijon mustard. Remove from heat.
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Step 2: Whisk in 4 cups milk and return to heat. Add cream cheese cubes and stir until it melts and thickens. Add Cheddar cheese and stir until it melts, then add chilies and remaining 1/2 cup milk.
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Step 3: Add macaroni, stir and pour 1/2 into large baking pan. Sprinkle with Parmesan cheese, then remaining macaroni. Sprinkle with and paprika. Cover with foil.
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Step 4: Bake 30 minutes, then uncover and bake 20 minutes uncovered.
We hope you enjoy this recipe!
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