Austin Mac N Cheese (Rachael Ray) - cooking recipe

Ingredients

1 lb macaroni
1 lb tomatillo
1 onion
2 garlic cloves
2 jalapenos
2 cups milk
2 teaspoons honey
1 teaspoon cumin
1 lime
1/2 cup fresh cilantro
3 tablespoons butter
1 cup vegetable broth
1 cup swiss cheese
1 cup monterey jack cheese
2 cups tortilla chips
1 cup monterey jack pepper cheese
1 cup sour cream (optional)

Preparation

Husk and rinse tomatillos, cut in half. Put in food processor and pulse until chopped.
Peel onion, halve and add to food processor, chop.
Clean and seed jalapenos and add to food processor, chop.
Add this mixture to a medium saucepan, add cumin and garlic.
Season with salt. Simmer mixture over low heat for 10 minutes.
Add the juice of one lime.
Add finely chopped cilantro.
Cook macaroni to al dente. Drain, return to hot pot.
In another saucepan, melt butter.
Over medium heat, whisk in flour for one minute.
Whisk in milk and broth. Season with salt and pepper.
Bring to a simmer and cook until thickened.
Add swiss and monterrey jack cheeses. Stir until melted.
Preheat the broiler.
Add the cheese sauce to the pasta and toss to coat.
In a 9 x 13 baking dish, add half the pasta.
Add the green tomatillo mixture.
Top with the other half of pasta.
Sprinkle with crushed tostada chips and pepperjack cheese.
Broil until browned --keep a very close eye on this.
Serve with sour cream if desired.
Garnish with chopped red pepper or green onions.