Cayts Green Chile Mac and Cheese

By The Stay At Home Chef

Ingredients

6 cups chicken broth
2 tablespoons ground mustard
16 ounces elbow macaroni ((about 4 cups))
2 (7 ounce cans) diced green chiles
3 cups shredded cheddar cheese
3 cups shredded pepper jack cheese
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon black pepper

Prep Time5mins
Cook Time15mins
Servings8

Instructions

In a large pot over high heat, bring the 6 cups chicken broth to a boil.

Add 2 tablespoons ground mustard and 16 ounces elbow macaroni. Reduce heat to medium-high and cook, stirring occasionally, for 89 minutes, or until the pasta is al dente.

Turn off the heat and do not drain. Stir in 3 cups shredded cheddar cheese, 3 cups shredded pepper jack cheese,2 (7 ounce cans) diced green chiles and 1/2 cup heavy cream until the cheese is fully melted and forms a smooth sauce.

Season with salt and pepper to taste. Serve immediately