Hatch Green Chile Macaroni and Cheese

0 Cook the pasta. 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 the butter in a large skillet or a braiser with high sides over medium heat.
2 Add the flour. 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 the milk and half-and-half. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!
4 Add the green chile peppers, mustard, salt and pepper. Stir to combine.
5 Cook for a few minutes.
6 Add the cheese. 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!