2 Tbsps butter
3 Tbsps all purpose flour
2 1/2 cups milk
2 cups shredded sharp Cheddar cheese, divided
2 Tbsps grated Parmesan cheese (optional)
1/2 tsp salt
1/4 tsp ground black pepper
12 oz Skinner® Large Elbows
1 can (4 oz.) diced green chilies, drained
1 can (14 1/2 oz.) Mexican-style diced tomatoes, drained
1 jar (4 oz.) diced pimientos, drained
3 Tbsps ripe olives, diced (optional)

Cooking Directions:

1.  Heat oven to 350º F.

2.  In large saucepan over low heat, melt butter; gradually stir in flour. Cook 1 minute, stirring constantly.

3.  Gradually add milk; cook over medium heat, stirring frequently until mixture boils. Remove from heat.

4.  Add 1-1/2 cups cheddar cheese, Parmesan cheese, salt and pepper, stirring until cheese melts and sauce is smooth.

5.  Meanwhile, prepare pasta according to package directions; drain.

6.  Stir together cooked pasta, cheese sauce and remaining ingredients except olives and remaining cheddar cheese; spoon into 2-quart casserole. Sprinkle with remaining 1/2 cup cheddar cheese and olives.

7.  Bake, covered, 30 minutes or until hot and bubbly.