Ingredients:
- 8 oz elbow macaroni or pasta of your choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup breadcrumbs
- Chopped fresh cilantro for garnish (optional)
