Combine all ingredients in half steam table pan. Cover.
Heat until temperature reaches 165°F for 15 seconds.
Serve 6 ounces using leveled 6-ounce spoodle or one #6 leveled scoop.
Do not use more than 3/4 cup canned green chiles per 1 pouch of macaroni and cheese. A range of 1/2 cup to 3/4 cup could also be used. The acid in the canned chiles will cause the sauce to break if not drained or if more than 3/4 cup is used.
To reduce the sodium in this recipe, use fresh or frozen green chiles in place of canned.