Instructions:
Bring a pot of salted water to a boil over high heat. Add 1 lb pasta and cook 10-12 minutes until al dente. Drain and set aside.

Preheat oven to 400 degrees. Melt butter in a large pot over medium heat and add onion and bell pepper. Saute for 2-3 minutes on medium heat until onions are transparent. Add garlic and continue to sauté for 2 minutes, stirring constantly. Add flour and continue stirring for about 1 minute being careful not to brown the mixture. Slowly add the half and half stirring continuously after each addition until the mixture begins to thicken Add the chicken stock a little at a time and continue stirring until the mixture is thick enough to coat a wooden spoon. Add green chiles.

Remove from heat and add the Garlic Chili Pepper Cheddar, Garlic White Cheddar, Pepper Jack, and Vintage White Extra Sharp Cheddar cheeses. Continue stirring until the cheese is melted. Add the chicken and salt and pepper to taste pour macaroni and cheese into a large casserole dish.

Topping
Spread 1 Cup Vintage White Extra Sharp Cheddar cheese, shredded, over the top of the casserole. In a separate pot, melt 3 tbsp. butter and combine with tortilla chips. Sprinkle on top of the casserole and bake in pre-heated oven for 20 minutes or until hot and bubbly.

Garnish
Garnish with chopped cilantro. Decorate plate with a sprig of cilantro and a mini hot red pepper.

Serving Size: 8+