Kitchen Witch?s Mac and Cheese - Nacho Style

[Kitchen Witch]

Kitchen Witch?s Mac and Cheese - Nacho Style

Cook 2 cups of your favorite pasta al dente - you know the routine by now - boil the water, add your salt and wait for the water to come to a full boil again before adding your pasta!

Drain.

Meanwhile, in bowl, combine a cup of salsa - you can use your favorite brand - we prefer homemade with ½ cup fresh chopped parsley (cilantro lovers can use cilantro - we are not cilantro lovers!) and one tub (8 oz) sour cream; set aside.

Heat 2 pats butter in skillet; add 2 tablespoons flour and cook, stirring for a minute or two. Add 1 ½ cups milk (we use whole milk) and whisk until thickened - do not let it burn or boil. Lower the heat and add 2 cups shredded cheese (now I?ve used Cheddar and I?ve used Monterey Jack - so the choice is yours), stirring until melted. Add drained macaroni.

Transfer half of macaroni mixture to casserole dish; sprinkle with ½ cup (good handful) of additional shredded cheese and sprinkle with grated Parmesan; repeat layer.

Bake in preheated 400* F. oven until heated through.

If desired, you can sprinkle corn chips of choice over top before baking.