SOUTHWESTERN MAC-N-CHEESE

Here is a cool spin on an old favorite - Mac-n-Cheese! Try it with a Southwestern flair! It's delicious and so hearty, you could serve it as the main entree for dinner and the whole family would be happy! Well unless you have a hubby that is a "meat and potatoes" man like mine is! *wink*

SOUTHWESTERN MAC-N-CHEESE

1 (16 oz) pkg. uncooked elbow macaroni (or pasta of your choice)
1 lb Ground Beef
1 medium onion, diced
1 (4 oz) can chopped green chiles
1/2 cup diced tomatoes
1 pkg. Taco seasonings
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 tsp. salt
1/2 tsp. pepper
1 (8 oz) brick shredded Pepper Jack cheese
1 (8 oz) brick shredded Mozzarella cheese
1/2 cup Pace Picante, medium

Toppings:
Extra Shredded Mozzarella and Pepper Jack
Tortilla chips, crushed
Sour cream
Salsa

Cook macaroni according to pkg directions. In a separate skillet, brown 1 lb of ground beef with 1 medium diced onion, 4 oz can of chopped green chiles and 1/2 cup diced tomatoes. When the hamburger is done, stir in the packet of taco seasoning. Meanwhile in a dutch oven, melt butter. Stir in flour until smooth. Gradually stir in milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Reduce heat, stir in cheeses. Drain macaroni, and pour into cheese sauce in dutch oven. Stir in ground beef mixture and Pace picante. Top with more shredded cheese and bake in oven for 20 minutes or until bubbly and cheese is melted. Top with crushed tortilla chips. Serve with extra salsa and sour cream, if desired.