Hatch Green Chile Macaroni and Cheese

0 Cook [wprm-ingredient text="1 lb. elbow macaroni" uid="0"]. Read the pasta packaging, and boil until the pasta is cooked through but still has some bite to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
1 Melt [wprm-ingredient text="4 tablespoons unsalted butter" uid="1"] in a large skillet or a braiser with high sides over medium heat on the stovetop.
2 Add [wprm-ingredient text="4 tablespoons all-purpose flour" uid="2"] to the skillet when the butter has melted. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce.
3 Pour in [wprm-ingredient text="3 cups whole milk" uid="3"] and [wprm-ingredient text="1 cup half-and-half" uid="4"]. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!
4 Add [wprm-ingredient text="½ cup chopped roasted Hatch chile peppers (mild)" uid="5"], [wprm-ingredient text="1 tablespoon Dijon mustard" uid="6"], [wprm-ingredient text="1 teaspoon kosher salt" uid="7"] and [wprm-ingredient text="½ teaspoon white pepper" uid="8"]. Stir to combine.
5 Cook for a few minutes.
6 Add [wprm-ingredient text="16 oz. shredded cheddar cheese" uid="9"]. Stir it into the sauce and let it melt completely.
7 Add the cooked noodles, and use a spoon to stir them into the cheese sauce.
8 Serve warm, and enjoy!