8 oz Skinner® Large Elbows
1 can (4 oz.) chopped green chilies
1 large avocado, divided
2 each green onions, chopped
1 each garlic clove
2 Tbsps jalapeño pepper slices (optional)
1 cup milk
1 Tbsp butter
1 Tbsp flour
4 oz shredded mild white Cheddar cheese blend
  fresh cilantro leaves

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  In a blender or food processor combine green chilies, 1/2 avocado, onions, garlic, jalapeños, if desired, and milk.  Blend until smooth.  Reserve. 

3.  In a medium saucepan, melt butter over low heat.  Stir in flour to make a smooth paste.  Add reserved green chili mixture.  Increase heat to medium and bring to a boil, stirring constantly, until thickened.  Continue to stir for one minute.  Remove from heat. 

4.  Add cheese, stirring until sauce is smooth and creamy. 

5.  In a large bowl, combine pasta and sauce.  Serve garnished with remaining avocado and cilantro.