1 lb. macaroni, cooked
6 tb. butter
6 tb. flour
3 cups milk (room temperature)
8 oz White Sharp Cheddar
8 oz Monterrey Jack
8 oz. Asagio
1 cup heavy cream
1 1/2 tb. Tony Cachiere's Creole Seasoning
1 lb diced roasted Hatch Peppers (mild or hot depending on your preference)
Preheat oven to 350 degree
Melt butter in dutch oven over low heat. Slowly add flour, whisking all the time. After it is nicely blended but still white (we aren't making gumbo), begin very slowly adding the milk, whisking all the time to make a nice smooth sauce. When all the milk is added and sauce is smoooth, add all the remaining ingredient.
Pour into 9X13 baking pan. Top with bread crumbs and bake for 45 minutes.
Don't bake it. Pour it into pan and refridgerate until solid. Then take and using icre cream scoop, make it into balls.
Dip in flour, egg, and bread crumbs. Do this twice. Then deep fry until golden brown!!