Mexican Macaroni Medley

4 cup (12 ounces) uncooked pasta shapes, such as rotini, elbow, wagon wheel or shell
1/4 cup all-purpose flour
1 teaspoon onion powder
2 1/4 cups milk
1 loaf (8 ounces) prepared cheese product, cubes
1 package (8 ounces) shredded cheddar and Monterey Jack cheese blend, divided
1 can (4 ounces) chopped green chili, drained
1 medium tomato, seeded and chopped
1 cup chili cheese, or barbecue flavor corn chips, coarsely broken
(I added ham to this meal to give it more filling)

1. Prepare oven 350 F. Spray 13x9 pan with non-stick spray. Boil water in pot, add pasta and cook 8-9 minutes or until al dente (tender but firm to the bite). Strain noodles.

2. Meanwhile, combine flour and onion powder in sauce pan. Over medium heat, gradually stir in milk. Cook 5-7 minutes or until mixture is a thick as heavy cream, stirring constantly. Remove saucepan from heat. (tip: always add cheese after you remove the sauce from the heat. This keeps the cheese from getting too hot and curdling.). Add cheese product, 1 1/2 cups of shredded cheese and chilies; stir until cheese are melted.

3. Mix cheese sauce with pasta. Add ham, if desired. Spoon into pan. Top with remaining 1/2 cue shredded cheese. Bake 20 minutes or until bubbly. Top with tomato, and corn chips.

Yield: 7 servings