Austin Mac & Cheese Suizas

1 pound cavatappi noodles
1 tablespoon extra-virgin olive oil
12 tomatillos
1 medium onion, chopped
2 to 3 garlic gloves, minced
2 jalapenos, finely chopped
1 teaspoon ground cumin
2 teaspoons honey
a handful of fresh cilantro, finely chopped
juice of 1 lime
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup vegetable stock
2 cups milk
1 cup shredded swiss cheese
1 cup shredded monterey jack cheese
2 cups crushed tortilla chips
1 cup shredded pepper jack cheese
sour cream

Bring a large pot of water to a boil. Add the pasta and cook.
Heat the oil over medium-high heat in sauce pot. Place the tomatillos in a food processor and process into course salsa. Add the onion, garlic, and jalapeno to the pot and cook for 5 minutes; stir in tomatillos, season with salt and cumin, and stir in the honey. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.
Preheat the broiler.
Melt the butter over medium heat in a saucepan. Whisk in the flour and cook for 1 minute. Whisk in the vegetable stock and milk, season with salt and pepper, and cook for 5 minutes to thicken. Stir in the swiss and monterey jack cheeses.
Drain the pasta and toss with the cheese sauce. Place half the mac 'n' cheese in a 9 x 13-inch baking dish and top with half the tomatillo salsa. Spoon the remaining mac 'n' cheese and top with the remaining salsa, and crushed chips, and the pepper jack cheese. Brown the top under the broiler. Pass the sour cream at the table.

NOTE: Again, I used corn starch to thicken the cheese sauce instead of flour so it's gluten-free. My mom said this was her favorite recipe I made so far. Personally, it wasn't mine. It was pretty good though. The smell of the tomatillos when I was cutting them up made me feel sick. I didn't add cilantro either, because I'm not a fan, but if you like it, I'm sure it would be good.