Instructions:

Cooking the Pasta:

1. Cook Pasta: Cook the elbow macaroni or pasta according to the package instructions until al dente. Drain and set aside.

Making the Cheese Sauce:

1. Prepare Cheese Sauce: In a large saucepan, melt butter over medium heat. Stir in the flour to create a roux, and cook for 1-2 minutes, or until it becomes lightly golden.
2. Add Milk: Gradually whisk in the milk to the roux, stirring continuously to avoid lumps. Continue cooking until the mixture thickens, about 3-4 minutes.
3. Melt Cheese: Reduce heat to low and stir in the shredded cheddar and Monterey Jack cheeses, allowing them to melt into the sauce.
4. Add Green Chilies and Spices: Once the cheese is fully melted, add the drained green chilies, ground cumin, garlic powder, salt, and black pepper. Stir until well combined.

Assembling and Baking:

1. 1. Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce, stirring until the pasta is evenly coated with the cheesy mixture.
   2. Transfer to Baking Dish: Preheat the oven to 375°F (190°C). Transfer the mac and cheese to a greased baking dish.
   3. Prepare Breadcrumb Topping: In a small bowl, mix breadcrumbs with a little melted butter. Sprinkle the breadcrumb mixture over the mac and cheese.
   4. Bake: Bake in the preheated oven for about 15 minutes or until the top is golden brown and the cheese is bubbly.

Serving:

1. Garnish and Serve: Remove the green chili mac and cheese from the oven. Garnish with chopped fresh cilantro if desired.
2. Serve Hot: Serve the Green Chili Mac and Cheese hot as a flavorful and comforting dish.
3. Enjoy: Enjoy the creamy, cheesy goodness with a delightful kick from the green chilies!

Feel free to customize this recipe by adding cooked and crumbled bacon, diced tomatoes, or other favorite ingredients to suit your taste.