If you decide to go with the Chipotle Cheddar, Mark suggests adding a glug of salsa to the recipe and crumbling your favorite tortilla chips on top.
3 tablespoons butter
24 ounces Sugar River Cheese Co White Cheddar Cheese (garlic & onion or chipotle), coarsely grated 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
Salt (to taste)
2/3 cup milk
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, (about 3/4 cup salsa, if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees (and sprinkle with crushed tortilla chips or breadcrumbs, if desired) and bake 15 to 20 minutes more, until crusty on top and bottom. Top with fresh slices of avocado.