Green Chile Macaroni and Cheese

Green Chile Macaroni and Cheese 3 tablespoons butter 1/4 cup flour 1 1/4 cup milk 4 oz. Velveeta, cut into cubes 5 oz. medium cheddar cheese, shredded 1/3 - 1/2 cup chopped green chiles 1/4 cup chopped roasted red peppers, patted dry 12 oz. (about 2 cups dry) whole wheat macaroni or rotini noodles 1 cup mexican cheese blend, shredded 3 tablespoons butter, melted 1/2 cup crushed corn flakes Cook noodles according to package directions Melt 3 tablespoons butter in large pan over medium heat, then add flour and whisk to combine. Cook flour for 1 minute, then slowly whisk in the milk a bit at a time making sure to whisk all the lumps out. When slightly thickened, add Velveeta and cheddar cheese and stir until melted. Stir in green chiles and roasted red peppers. Mix cooked and drained noodles into the sauce so that all the noodles are covered in sauce. Pour into a casserole dish, cover with the Mexican blend cheese and the melted butter mixed with crushed corn flakes. Place under the broiler for 3-5 minutes until bubbly. Serve warm.