1 1/2 cups elbow macaroni cooked al dente and drained well (keep warm)
1 cup green bell pepper
1 cup red bell pepper
2 cups thick sliced ham, chopped
2 tablespoons vegetable oil
3 tablespoons flour
1 cup milk
1 cup plain yogurt
2 cups pepper jack cheese, shredded
2 chopped jalapenos
1 cup crushed tortilla chips (or more if you like - you need to cover the top).
Sauté all peppers and ham in oil until peppers are tender. Sprinkle flour over the top and stir. Add milk until thickened and then add yogurt. Stir constantly so it doesn't burn. When thickened again remove from heat and add cheese. Stir until melted. Fold in macaroni and put into baking dish and top with tortilla chips. If the pasta was kept warm and the sauce is hot, just broil until golden brown. If not then bake for 15 minutes at 375 then broil after.
If you make this ahead don't add the chips until the last minute. Take out of the fridge about an hour to bring to room temperature and then bake at 350 for 20 minutes. THEN add chips and broil. IF you put it in cold, you should start with a low temp. (250 for about 15 minutes then bring temp up to 350 for 10 minutes then broil.
Contributed by - Pat S.
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