Ingredients

• Cooking spray
• 8 oz elbow macaroni
• 6 Tablespoons unsalted butter, divided
• 3 Tablespoons all-purpose flour
• 1 1/2 cups half-and-half (or whole milk)
• 1 package Boursin cheese (garlic and herbs, pepper, or roasted pepper flavor) (5-oz)
• 2 cups shredded sharp cheddar cheese
• 1 can jalapeno peppers, coarsely chopped (4- oz)
• 1 can diced green chiles (4 oz)
• salt and pepper to taste

Procedure

1. Grease a 2-quart baking dish.
2. Heat oven to 350° F.
3. Cook the pasta in boiling salted water following package directions. Drain and rinse; set aside.
4. In a medium saucepan over medium-low heat, melt 4 tablespoons of butter. Add the flour and cook for about 2 minutes, stirring constantly.
5. Gradually add the milk, or half-and-half, and Boursin cheese. Cook, stirring, until hot and thickened.
6. Add the cheese and peppers. Continue cooking until the cheese has melted, stirring constantly.
7. Add salt and pepper, to taste. If necessary, thin slightly with extra milk.
8. Combine the sauce with the pasta and stir to blend. Spoon into prepared baking dish.
9. Bake in the preheated oven for about 25 minutes, or until bubbly and lightly browned.

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the spruce eats