INGREDIENTS
5
large jalapeno chilis
1 1/2 cups
uncooked elbow macaroni pasta
1 tbsp
unsalted butter
1 tbsp
all purpose flour
1 1/2 cups
whole milk
Salt and black pepper
3 cups
white grated sharp cheddar (divided)
1 1/2 cups
roughly crushed Cheetos chips
3
green onions (finely sliced)