1/2 lb elbow pasta 1 stick butter 1/2 cup flour 1 tsp salt 1/2 tsp pepper 2 cups milk 2 cups sharp cheddar cheese, shredded 8 oz diced green chilies 2 cups cooked, shredded chicken 2 cups cooked, crumbled bacon 1/4 cup mild salsa verde 1 cup panko breadcrumbs
Cook pasta in a large pot of salted, boiling water. Once al dente, drain and then return to the pot.Set aside.
Melt the butter in a saucepan over medium heat, then whisk in the flour, salt, and pepper. Stir to combine, then cook for 3-4 minutes until the roux browns.
Slowly whisk in the milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in the cheese.Stir until the cheese melts.
Pour the cheese sauce over the pasta, stirring to combine.Add the green chilies, chicken, bacon, and salsa verde, stirring to combine.
Spoon the mac and cheese into individual oven-safe serving bowls and sprinkle with the breadcrumbs. Arrange on a baking sheet, then place under the broiler for 5 minutes or until the crust turns golden brown. Serve immediately.