Mexican Style Green Chilli Mac and Cheese

Preheat oven to 190ºC. Cook elbow pasta in a large saucepan of salted boiling water for 8 - 12 minutes or until al dente. Drain and rinse under cold water. Set aside.

Meanwihle, melt butter in a large skillet over medium-low heat. Add onion and jalapenos and sauté for 10 minutes or until soft. Sprinkle flour over the onion and jalapeno mixture and cook for 3 minutes, stirring constantly. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chilli. Add 1 1/2 cups of cheddar and stir until all cheese has melted. Season with salt and pepper.

Add pasta to skillet and stir until well combined. Lighlty grease a 20 x 30 cm baking dish and pour in pasta mixture.

In a bowl, combine corn chips with remaining cheddar and sprinkle over pasta mixture. Bake for 40 - 45 minutes or until pasta mixture is bubbling and top is golden. Let rest for 5 minutes, sprinkle with chives and serve.