Here's a recipe from the archives...
Mexican Mac & Cheese
adapted from Fast, Easy, Fresh
2 c. elbow mac
2 links fresh chorizo, removed from casings and browned/broken up
1/2 c. salsa verde (from a jar)
1 c. (packed) fresh cilantro leaves
3 c. (packed) shredded cheddar, plus 1 c. for sprinkling (4 c. total)
4 tsp. flour
1 c. 1% milk
3/4 c. heavy cream (don't see why you can't use all milk, but cream is tasty)
1/4 tsp. (scant) ground cloves
1 c. corn chips
Heat oven to 425 degrees. Cook macaroni until al dente, about 6 minutes and drain.
Meanwhile, blend/process the salsa and cilantro until smooth. Toss 3 c. cheddar with the flour in a bowl to coat.
Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Stir until cheese melts, a couple minutes. Mix in macaroni and cooked chorizo. Season with pepper, if you want.
Spread half of mac & cheese in 13x9 dish (spray first). Pour half of salsa mixture over top. Sprinkle with 1/2 c. cheese (more cheese!!!!). Top with remaining mac & cheese, and another layer of salsa. Sprinkle chips over (I used the little ones from the bottom of a bag), then top with remaining 1/2 c. cheese. Bake until heated through, about 10 minutes.