Makes: 24 servings
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounces white American cheese, shredded
- 1 package (8 ounces) Monterey Jack cheese, shredded
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1 package (16 ounces) elbow pasta, cooked and kept warm
- 2 cans (25 ounces each) chili
- Heat oven to 350°F
- Prepare two muffin pans with vegetable pan spray
- In large pan, melt butter over medium heat
- Stir flour into butter and cook 2 minutes on medium heat, stirring constantly
- Gradually whisk milk into flour mixture and cook until thickened, stirring constantly
- Reduce heat to low and stir in cheeses, onion powder, dry mustard and pepper
- Stir in cooked pasta