• 8 ounces elbow macaroni1 ½ tsp. salt
• 1 can (14½ oz.) petite diced tomatoes with jalapeños
• ½ cup sliced green onions
• 1 large clove garlic, minced
• 2 tbsp. butter or margarine
• 2 tbsp. flour
• 1½ cups milk
• 2 cups shredded Cheddar cheese
• 1 cup shredded Mexican blend cheese
• 1 can (4½ oz.) chopped green chilies
• ½ tsp. chili powder
• 1 cup crushed nacho cheese flavored corn chips

In large saucepan cook macaroni in boiling water flavored with salt for 5 minutes.

Drain and keep warm. Drain tomatoes, reserving liquid. Add milk to reserved liquid to make 2 cups. Place rack in position “2”. Preheat oven on Bake and Convection at 350° F. In saucepan, cook green onion and garlic in butter until softened. Add flour and cook stirring until bubbly. Gradually add milk mixture and cook, stirring, until thickened and smooth. Remove from heat and stir in Cheddar cheese and ½ cup Mexican cheeses. Stir in macaroni, reserved tomatoes, chilies and chili powder. Spoon into 2-quart baking dish.

Top with remaining ½ cup Mexican cheeses and sprinkle corn chips evenly around edge of casserole. Cook for 25 minutes or until golden and bubbly. Remove from oven and let stand 5 minutes before serving.

Makes 6 to 8 servings.