A flavorful twist on classic mac and cheese with a Southwestern flair.
Cook the pasta in a large pot of salted boiling water until al dente, then drain.
Add a splash of olive oil to the boiling water to prevent the pasta from sticking.
In a large skillet, heat the olive oil over medium heat and sauté the green onions until softened.
Use a wooden spoon to stir the onions to avoid scratching your skillet.
Stir in the flour, chili powder, cumin, salt, and chipotle pepper, cooking for 1 minute.
Toast the spices briefly to enhance their flavors.
Gradually whisk in the milk, bringing the mixture to a boil and stirring until thickened.
Keep stirring to avoid lumps in the sauce.
Stir in half of the cheese until melted and smooth.
Add the cheese gradually to ensure it melts evenly.
Combine the cooked pasta with the sauce, then transfer to a greased baking dish.
Mix thoroughly to coat all the pasta with the sauce.
Top with the remaining cheese and bake at 400°F for 20 minutes until bubbly.
Place the dish on a baking sheet to catch any spills.
Garnish with fresh cilantro before serving.
Chop the cilantro just before serving for maximum freshness.
