Ingredients
- 10 ounces of elbow macaroni
- 2 tablespoons of unsalted butter
- One 4.5-ounce can of diced mild green chile juice included
- 2 tablespoons of all-purpose flour
- 1 1/2 cups of whole milk
- 1/2 cup of half-and-half
- 1/4 wedge of a yellow onion
- 2 large cloves of garlic peeled and smashed
- 1 teaspoon of iodized salt
- 1 3/4 cups of shredded Monterey Jack cheese set aside 1/4 cup for later
- 1 3/4 cups of shredded mild cheddar cheese again, set aside 1/4 cup
- 1 tablespoon of freshly chopped cilantro
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You will love this recipe 
