Ingredients
1 pound elbow macaroni
4 tablespoons butter
2 cups milk
½ teaspoon ground mustard
1 teaspoon cumin
1 teaspoon salt
½ teaspoon pepper
4 ounces cream cheese
3 cups mexican blend cheese (grated)
2 – 4 ounce cans diced green chilies (New Mexico Brand)
For the topping
4 tablespoons panko bread crumbs
1/2 mexican blend cheese (grated)
Instructions
Preheat oven to 350 degrees and grease a baking dish.
Prepare macaroni according to package directions for al dente pasta. Drain and add back to pot.
In the same pot used to boil set to medium heat, melt 4 tablespoons butter.
Mix in milk and bring to a low boil.
Once boiling, lower heat. Whisk in mustard, cumin, salt and pepper. Then add cream cheese, graded cheese a little at a time. Stir consistently until all cheese is melted.
Once cheese is completely melted, fold in green chilies. Pour directly into prepared baking dish.
For the topping: Sprinkle panko evenly over top of the macaroni and add cheese.
Bake for 25 minutes uncovered or until golden brown.
Serve immediately and enjoy!