Step 1

Cook the pasta. Read the pasta packaging, and boil until the pasta is cooked through but still has some bite to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.

Step 2

Melt the butter in a large skillet or a braiser with high sides over medium heat.

Step 3

Add the flour. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce.

Step 4

Pour in the milk and half-and-half. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!

Step 5

Add the green chile peppers, mustard, salt and pepper. Stir to combine.

Step 6

Cook for a few minutes.

Step 7

Add the cheese. Stir it into the sauce and let it melt completely.

Step 8

Add the cooked noodles, and use a spoon to stir them into the cheese sauce.

Step 9

Serve warm, and enjoy!