Method:Boiling

1. Formula

1. Salt
2. 12 ounces elbow macaroni
3. 2 1/2 cups milk
4. 2 tablespoons unsalted butter
5. 2 tablespoons cornstarch
6. 1 (4 ounce) can mild or hot chopped jalapenos or other green chiles, drained
7. 2 (8 ounce) packages mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack

2. Nutrition Information

• Calories: 896 kcal
• Carbohydrates: 79 g
• Dietary Fiber: 2 g
• Fat: 44 g
• Protein: 42 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well.
2. Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.

4. Remark