Avoid pre-shredded cheeses, which are typically coated in an anti-caking agent and can cause a clumpy, stodgy cheese sauce. If you have canned green chiles on hand, you can swap them in for the ...
and toss with a corkscrew-shaped pasta. I like cavatappi or cellentani here, as it bakes well and absorbs the sauce in its swirly, twirly crannies. Transfer the cheese-coated noodles into a large ...