Macaroni and Cheese

Recipe courtesy of ilovedave 

• 2 cups small elbow macaroni
• 1/2 cup bottled thick and chunky salsa verde (medium heat)
• 1 cup (packed) fresh cilantro leaves 
• 3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided 
• 4 teaspoons all purpose flour
• 1 cup whole milk
• 3/4 cup heavy whipping cream
• 1/4 teaspoon (scant) ground cloves
• 1 cup large corn chips

Preheat oven to 425°F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain.

Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat.

Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.

Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes. One serving contains the following: 412.49 Calories (kcal), 56.0 % Calories from Fat, 25.65 g Fat, 13.96 g Saturated Fat, 77.33 mg Cholesterol, 26.98 g Carbohydrates, 2.01 g Dietary Fiber, 2.66 g Total Sugars, 24.97 g Net Carbs, 15.64 g Protein

Makes 6 to 8 servings.