- 1/2 tbsp. olive oil
- 1/2 cup chopped onion
- 2 roasted hatch green chiles, chopped
- 3 tbsp. unsalted butter
- 2 tbsp. flour
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 12 oz. whole wheat rotini pasta, cooked and drained
- salt and pepper to taste
Meanwhile, heat the butter in a large saucepan until melted. Whisk in the flour, stirring constantly, allowing the flour to cook for about 2-3 minutes. While still whisking, slowly pour in the milk and allow the mixture to bubble and thicken. Keep whisking, whisking, whisking for about 10-12 minutes. Remove the saucepan from the heat and slowly whisk in the cheese. Once the cheese ha smelted, add in the cooked onions, green chiles, and a pinch of salt and pepper to taste.
Pour the sauce over the cooked pasta noodles and mix well to cover the noodles in the cheese sauce. Serve hot in bowls.