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Boil 1 lb. pasta of your choice according to package directions (1-2 minutes less)
In a large saucepan, melt ½ cup butter and whisk in ½ cup flour. Cook for 5-6 minutes until combined and roux is formed
Slowly add in 4 cups of milk, whisking until well combined and the milk is thickened and heated through
Add 2 cups shredded white cheddar and 2 cups shredded pepper jack cheese (add in about ½ cup cheese at a time). Whisk constantly until cheese is melted and combined into sauce
Season with salt, pepper, garlic powder, onion powder, ground mustard, and smoked paprika
Add 4 oz. can hatch chiles to cheese sauce and cook for 2 more minutes, stirring constantly
Add boiled pasta to a large baking dish and cover with sauce. Mix well
Top with toasted/seasoned breadcrumbs and bake at 375 for 25 minutes. Broil for 2-4 minutes to brown the breadcrumbs