Step 1

In a large pot of salted water, cook your macaroni to package directions. Drain and set aside.

Step 2

Grate cheese, diced vegetables, and set aside. Begin to melt 4 tbsp (1/4 cup) of butter in a saucepan on medium heat.

Step 3

When the butter is melted, add the minced garlic, diced onions, and jalapeno, ground mustard, salt, and pepper. Cook on medium-high until soft, about 4-5 minutes. Stir regularly.

Step 4

Next, add the flour to the melted butter mixture. Once the butter and flour are mixed and begin to form a paste, SLOWLY add the milk and cream. Stir constantly!

Step 5

Once the roux is gently bubbling and has thickened up a little bit, turn off the heat. Now, add your cheese and stir gently, allowing the remaining heat in the roux to melt the cheese - this stops it from getting stringy.

Step 6

As the cheese melts in the roux, add your diced green chilies and diced tomatoes to the mix. Once all the cheese has melted and the roux is complete, combine the queso/roux with the cooked macaroni.Stir well and serve hot!