Mexican Mac and Cheese

Ingredients

• FOR THE JALAPENO PESTO:
• ¼ cups Cilantro
• 1 whole Jalapeno Pepper, Diced
• 1 Tablespoon Pine Nuts
• 1 clove Garlic
• ½ teaspoons Lemon Juice
• 1 Tablespoon Olive Oil
• Salt And Pepper, to taste
• FOR THE MAC AND CHEESE:
• 5-½ cups Milk
• 10 Tablespoons Butter, Divided
• ¼ cups Flour
• 1 pound Shelled Shaped Pasta
• 8 ounces, fluid White Cheddar Cheese, Grated
• 1 cup Velveeta Processed Cheese, Cubed
• 4 ounces, fluid Smoked Gouda, Grated
• 1 whole Rotisserie Chicken (optional)
• ¼ cups Roasted Poblano Pepper (See Note)
• ½ cups Jalapeno Pesto
• 1 cup Bread Crumbs

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