One of the first places we ate out at after moving here was this cool brewery that has a pub attached. I got their green Chile Mac n Cheese and was instantly obsessed. It's so creamy and has just the right amount of heat. I knew I could figure out how to make it at home. It took a couple of tries to tweak it and perhaps even improve upon the original(?) but now this dish will definitely be added to our weekly repertoire.

Ingredients:
1lb Cellentani pasta (cook)
2 7oz cans diced roasted green chiles (drained)
1 15oz can Nacho Cheese sauce
2 cups shredded cheddar
1/2 yellow onion (diced)
4 tblspn chopped fresh cilantro
1 lime (juiced)
Sea salt (to taste)
Bacon bits (to taste)

Serves 4 and less than $2 per serving

Start by prepping your topping. Mix the diced onion, cilantro, lime juice, and a dash of sea salt together and set aside.
Cook the pasta in a large pot with plenty of salted water.
While the pasta is boiling prepare the sauce: in a sauce pan on medium heat combine the nacho cheese sauce and diced chiles. Once the mixture is warm, stir in shredded cheddar and mix until the cheese is fully melted and combined.
Drain the pasta and mix in the sauce.
Serve with a dollop of the topping and as many (or as few- if you want to keep it vegetarian) bacon bits as you'd like.
It's just as good for lunch the next day- just make sure you set aside some of the yummy, fresh topping!