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Mexican Mac & Cheese Gratinee

Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.

1/4 cup all-purpose flour
4 cups cold milk (3.5)
4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided 
6 cups cooked elbow macaroni noodles

2 cups  Neal Brothers Corn Salsa
1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed
1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)

In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).
Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips

Bake at 350F for 20 minutes or until cheese is melted and bubbly.
Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.

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