my one request is that you buy blocks of cheese rather than buying those sad pre shredded bags. they aren’t as fresh, they’re more expensive, and shredding cheese isn’t hard!!!
1 tablespoon butter
1 heaping tablespoon flour
1 cup milk (almond or regular)
salt & pepper (I go heavy on the pepper)
a pinch of allspice or nutmeg
1 cup monterey jack (freshly shredded)
1/2 cup white sharp cheddar (freshly shredded)
2 tablespoons canned green chile
2 servings of pasta (a shape such as shells or radiatori that will hold sauce well)
Set a pot of water over medium high heat, bring to a boil and cook your pasta (I like al dente but just don't overcook it) - save 1/4 cup pasta water and then drain the pasta. Optional: stir in 1/4 tablespoon of butter.
In a separate pot over medium low heat, melt butter, add the flour and 1/2 cup of milk - whisk together. Add in salt and pepper to taste + a pinch of nutmeg or allspice (for warmth) continue whisking and add another 1/2 cup of milk. Once that thickens slightly, add in the cheddar and monterey jack cheese, stir as it melts. Once the cheese is fully melted in, add the green chiles and stir. Turn off heat.
Add in your pasta along with 1/4 cup pasta water. Stir until the pasta is coated with cheese and serve immediately!