Chili Mac

Boil the elbow macaroni according to package directions. Drain, then drizzle some olive or macadamia nut oil over the drained noodles and stir so the pasta won't stick together.  Set aside. 

In the pot that you used to boil your pasta, turn your heat on medium and add your butter.  Once melted, add your flour and whisk until the flour soaks up all the butter.  

Next, slowly whisk in the heavy cream. Immediately after, slowly whisk in the milk.

Once the mixture comes up to a bubble, turn the heat down to low.

Whisk in your ground mustard, thyme, garlic powder, and salt. 

Then whisk in your cheddar cheese.  Once all the cheese is melted into the sauce, whisk in your gruyere cheese.

Once the second cheese is melted, whisk in your Parmesan cheese and a few dashes of hot sauce.

Now's the time to add in your cooked elbow macaroni and stir until completely coated with the creamy cheese sauce. 

Finally, stir in your leftover chili to create your Chili Mac.

Serve topped with green onions.