Austin Mac & Cheese Suiza

I love macaroni and cheese. I don't make it often because of the fat of course and my daughter has never liked it. I decided to make this recipe from Rachael Ray's magazine because it was so different from your typical mac and cheese. My daughter even said that it was "okay". It makes alot, so if you have a small family, be prepared to have leftovers.

Source: Rachael Ray Magazine Jan/Feb

Ingredients:
salt
1 Ib cavatappi or other short pasta
1 Ib tomatillos-husked, rinsed and halved ( I used salsa verde)
1 tbsp EVOO
1 onion, chopped
2 cloves garlic, grated
2 jalapeno chilies, seede and chopped ( I used 1)
2 tsp honey
1 tsp cumin
1/3 c finely chopped cilantro
juice of 1 lime
3 tbsp butter
3 tbsp flour
2 c milk ( I used 1%)
1 c vegetable broth
pepper
1 c Swiss cheese ( I used monterey jack)
1 c monterey jack cheese
2 c crushed tortilla chips
1 c shredded pepper jack cheese
1 c creme fraiche or sour cream, optional ( I omitted)

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
2. While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, over medium-high heat. Add the onion, garlic and jalapenos and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for ten minutes. Stir in the cilantro and lime juice.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
4. Preheat a boiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9x13" baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with sour cream, if using.