2 c. med. elbow macaroni
1/4 c. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. black pepper
3 c. milk
1/4 c. grated onion
1 (4 oz.) can diced green chilies
1 (2 oz.) jar pimento, chopped
3 c. shredded Jack cheese
1/2 c. crushed tortilla chips
Paprika

Step 1: Cook in macaroni until tender but firm, then drain. Melt butter in large saucepan. Blend in flour, salt, garlic powder and pepper. Cook, stirring constantly, 2 minutes. Slowly add milk, stirring until smooth. Add onion, chilies and pimento. Cook until thickened. Stir in cheese and cook until cheese is melted.

Step 2: Combine macaroni and cheese sauce. Pour into 2 1/2 quart casserole. Top with crushed tortilla chips and sprinkle with paprika. Bake at 350 degrees for 25 minutes. Serve immediately. Makes 6-8 servings.