This recipe is exactly as printed in Melissa's Hatch Chile Cookbook by Melissa's Produce, published in the United States by World Variety Produce, Inc.
Ingredients
3 tablespoons unsalted butter or margarine
¼ cup finely chopped onion
2 tablespoons all-purpose flour
½ teaspoon salt
⅛ teaspoon pepper
2 cups whole milk
2 cups shredded mild cheddar cheese, divided
2 cups elbow macaroni, cooked and drained
4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
Instructions
Preheat the oven to 350 degrees.
Melt the butter in a medium saucepan over medium heat. Cook the onion in the melted butter for 5 minutes, or until tender. Stir in the flour, salt, and pepper. Gradually add the milk and cook, stirring occasionally, until thickened, 7 to 10 minutes.
Remove the milk mixture from the heat. Add 1½ cups of the cheese and stir until the cheese is melted.
Combine the cheese sauce with the cooked macaroni and chiles. Mix well. Transfer the macaroni to a 1½-quart casserole and top with the remaining cheese. Bake 30 minutes or until the cheese is bubbly and lightly browned.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/classic-mac-and-cheese-green-chiles/